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Strawberry Rhubarb Cobbler

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I’ll have to admit, this is my first time baking with rhubarb. I remember my Mom having a rhubarb patch, going up, and I remember the rhubarb being very sour. So, I’m not really sure if that’s why I never baked with it or not.

While getting my late night fix of the Food Network, I saw that Strawberries and Rhubarb are usually paired together because they are ripe at the same time, which makes perfect sense. So, I went on the hunt for a recipe. I asked on Twitter and on BlogFrog, and my friend Amy from Positively Splendid came through for me.

If you haven’t visited Amy’s blog, be sure to head on over. She has crafts (like these cool homemade candles to control bugs), recipes and amazing photos! (psst…you will learn more from her about photography soon)

This is a little long, but hang in there with me…it is SO worth! This cobbler is THE best ever!

Strawberry Rhubarb Cobbler
 
The best Strawberry Rhubarb Cobbler ever! Recipe from HoosierHomemade.com
Ingredients
  • 2 cups Rhubarb, cubed (about 1 lb)
  • 2 cups Strawberries (halved or quartered, depending on size)
  • 1¼ cup Sugar
  • 1½ tablespoons quick-cooking Tapioca
  • ⅛ teaspoon Salt
  • 2 tablespoons Butter
  • Pastry for one 8 inch Pie
Instructions
  1. Combine first five ingredients in a bowl, toss gently
  2. Spoon into lightly greased baking dish (I used the same dish I made the Blueberry Cobbler in, remember how clean it came)
  3. Dot with butter
  4. Roll out pie crust to ⅛ thickness on lightly floured surface (I typically make my own pie crust, but my food processor bit the dust, so I bought one) I used a small spatula to measure the width of the strips and used a pizza cutter, it would be pretty with a fluted pastry wheel (guess I need to get one)
  5. Then I cut the strips in half, again using the spatula to measure
  6. Lay strips over the mixture
  7. Then weave more strips, making a lattice top
  8. I trimmed the extra, brushed with egg whites and sprinkled with a little sugar
  9. Bake at 375 for 40 – 45 minutes or until pastry is golden brown

The Strawberry Rhubarb Cobbler was perfect with a scoop of vanilla ice cream and a light sprinkle of cinnamon.

I’m linking to…Made by you Monday

Comments

  1. says

    I love the combination of strawberries and rhubarb! When I was a little girl my mother grew rhubarb and made the most amazing treats with them. My favorite was her strawberry Rhubarb pie. YUM! Sometimes she would add blueberries to it because she knew I loved them so much. Now you have me craving rhubarb. Guess I better go to the farmer’s market tomorrow and get some so I can make your cobbler. Thanks for sharing another delicious recipe!

    ~ Tracy
    .-= Tracy´s last blog ..Flexibility is a Wonderful Trait =-.

  2. Amber Smith says

    Yes, this is just what I’ve been looking for. I have rhubarb growing out to the wazoo and last season I froze some freshly picked strawberries so I hope your recipe will work out the same without the fresh ones. I can’t say I’m very comfortable cooking with rhubarb either since I’ve only made chutneys with it but its worth a shot to try something new.

    I love my Cooks Illustrated magazines and they tested thickeners for a blueberry pie finding that tapioca was the best so this should turn out just as wonderful. I’m heading over to your new facebook page right after to fan you, see you there :)

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