Strawberry-Rhubarb Cobbler

Name: Strawberry-Rhubarb Cobbler
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1/3 cup butter, plus butter to grease baking dish; 4 cups strawberries, hulled, rinsed and halved; 4 cups rhubarb, cut into 1/2-inch lengths; 1 cup plus 1 1/2 tablespoons sugar; 2 tablespoons tapioca; 2 cups sifted all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup milk; 2 tablespoons melted butter

By Nancy Harmon Jenkins

Updated Oct. 2, 2023

Total Time: 55 minutes
Prep Time: 25 minutes
Cook Time: 30 minutes
Rating: 4(139)
Comments: Read comments

Featured in: COOKS ON THE MAP; This Month: Rosalind Creasy, Los Altos, Calif.; Where a Front Yard Is Part of the Pantry

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Ingredients

Yield:8 servings

⅓cup butter, plus butter to grease baking dish
4cups strawberries, hulled, rinsed and halved
4cups rhubarb, cut into ½-inch lengths
1cup plus 1½ tablespoons sugar
2tablespoons tapioca
2cups sifted all-purpose flour
1tablespoon baking powder
½teaspoon salt
¾cup milk
2tablespoons melted butter

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Butter a 9-by-13-inch baking dish at least 2 inches deep.
Step 3
Mix fruit with 1 cup sugar and tapioca, and pour into dish.
Step 4
Make biscuit dough: Sift together flour, baking powder, remaining 1½ tablespoons sugar and salt. Cut in ⅓ cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about ¾ inch thick, and place over fruit, covering it completely.
Step 5
Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

Tip

This is a good, all-purpose cobbler recipe. Other fruits may be substituted in season in the same quantity.

Ratings

4 out of 5

139 user ratings

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Comments

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Rachel1 year ago

Ate this with vanilla ice cream & sprinkled with cinnamon. Yum.

Emily1 year ago

Used about 5 cups each of strawberries and rhubarb, 1/3 cup of sugar, and 3 tbsp tapioca. Baked in a 10x14 dish. 1/2 whole wheat for the biscuit topping. Let sit a few hours before serving. Will make again!

lisa4 years ago

Needs more tapioca. Fruit didn’t soften and inside didn’t congeal at all after baking an hour

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