Strawberry Rhubarb Cobbler
This cobbler recipe pairs the sweetness of strawberries with tangy rhubarb and a crumbly topping for perfect results.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 teaspoon almond extract
- 2½ cups rhubarb frozen and chopped
- 16 ounces strawberries fresh and sliced
- ¼ cup unsalted butter melted
Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick cooking spray.
Combine the flour, sugar, baking powder, and salt in a mixing bowl. Then stir in the milk and almond extract until well combined.
Spread the frozen rhubarb and sliced strawberries evenly into the bottom of the prepared baking pan, and then pour the sugar milk mixture over the top of the fruit. Do not mix it into the fruit.
Pour the melted evenly over the top and then use a knife to gently swirl it in. Sprinkle 1 teaspoon of sugar over the top.
Bake for about 60 minutes until the crust is golden brown. Remove from the oven. Serve warm from the oven with whipped cream or ice cream topping if desired and enjoy!
- Feel free to switch up the fruit you use. Cherries, blackberries, apples, peaches, and any other fruits can be used in place of the strawberries and/or rhubarb.
- Don't forget to let the cobbler rest for at least 10 to 15 minutes before serving. Not only does this help thicken up the fruit layer but it also means you shouldn't burn your mouth!
- This dessert can be served hot, room temperature, or chilled. Personally, I love the contrast of hot cobbler with cold ice cream - oh, and maybe a drizzle of caramel sauce on top too!
Calories: 246kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 301mg | Fiber: 2g | Sugar: 29g | Vitamin A: 260IU | Vitamin C: 36mg | Calcium: 96mg | Iron: 1mg