thepioneerwoman
Strawberry Rhubarb Cobbler
Macaroni and cheese. Peanut butter and jelly.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Brenda Score📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 375° F.
2
For the strawberry rhubarb filling:
3
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for ⏱️ 15 minutes, stirring every ⏱️ 5 minutes.
4
For the dough:
5
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
6
To assemble the cobbler:
7
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
8
Bake, uncovered, for about ⏱️ 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about ⏱️ 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
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