Rustic Summer Strawberry Rhubarb Cobbler

The taste of Summer is here with this mouthwatering rustic strawberry rhubarb cobbler

A bowl of cobbler with a scoop pf ice cream

How to make a rustic Strawberry Rhubarb Cobbler :

Allow rhubarb & berries to macerate for 30- 60 minutes in sugar, lemon juice, tapioca, orange zest, and ginger to release its juice and tenderize the stalks. Be certain to remove the ends and the leaves as they are poisonous…

Make a basic pie dough with flour, baking powder, baking soda, salt, sugar, buttermilk and cold butter. Whisk everything together and cut in the butter. Fold a few times to gather up the dough, (let it stay a bit shaggy), and shape it into a disc. Wrap in plastic and let chill for 30 minutes. Tear off pieces of dough and place around the fruit in a well-buttered dish. this is a rustic dish. No need to roll out the dough into a perfect round pie topping.

a baking pan filled with a berry cobbler

How to con’t.

Preheat the oven to 400 degrees. Pour the fruit into a well-buttered deep baking dish, top with biscuit-sized pieces of dough, sprinkle with sugar, and bake.

Hit the Farmer’s Market and pick up rhubarb & berries while in peak season. Strawberries are best when fresh, ripe, and local. Frozen rhubarb works just fine in this dessert, but there’s nothing like the juices from fresh tart stalks.

ingredients for pie crust on a rustic table

Ingredients in Summer Strawberry Rhubarb Cobbler

Fresh Ingredients:

  • rhubarb stalks
  • strawberries
  • ginger
  • lemon
  • orange
  • butter
  • buttermilk

Pantry Ingredients:

  • sugar
  • instant tapioca
  • all-purpose flour
  • baking soda and baking powder
  • salt
a yellow bowl filled with chopped rhubarb and sugar

Tips and tricks for a perfect strawberry rhubarb cobbler :

  1. Clean strawberries in a bowl of cool clean water with 1 TBSP of baking soda. Let sit for 10 minutes, rinse well.
  2. Butter a deep baking dish well and then fill it with fruit and its juices.
  3. Check out your local Facebook groups for local produce. I picked up these gorgeous stalks of rhubarb, believe it or not, from a woman posting on our local Flathead Valley Facebook page. I made this dessert and three jars of jam I shared with friends.
  4. Sprinkle the dough with sugar just before baking for a glossy sweet crust.
  5. Have your oven good and hot and then turn down the heat once the dough has become golden brown.
a silver bowl filled with fresh strawberries next to long stalks of red rhubarb

Equipment needed for this recipe:

  • large mixing bowl
  • deep oven-proof dish
  • pastry cutter
  • Microplane for zest
  • bench scraper for dough
  • silicone spatula or wooden spoon
a buttered dish, a bowl of macerated berries and a disc of pie dough on a counter

Other Summer Desserts to try:

pie dough in simple rustic forms on top of an uncooked pan of berries

In the summer, who wants to bother with fancy lattice pie dough, meringues, or fussy show-stopper desserts. We want something we can whip up in between games of badminton on the lawn and afternoon naps during rumbling thunderstorms. This rhubarb and strawberry cobbler is that perfect dessert that will fill your tummy and make the family ask for seconds.

baked rhubarb cobbler
a bowl filled with ice cream topped rhubarb cobbler

Be sure to leave a review or comment. Thank you so much- Meggen

Rustic Summer Strawberry Rhubarb Cobbler

Recipe by Meggen Wilson
Course: Montana Kitchen, Recent Posts, Summer Recipes, Sweet Tooth
Servings

6

servings
Prep time

1

hour 
Cooking time

35

minutes
Calories

427

kcal

Ingredients

  • For the Filling
  • 5-6 cups Rhubarb chopped into 1′ pieces. remove the leaves and stem ends and any stringy exterior

  • 2 cups strawberries, washed well, roughly chopped

  • 1/2 cup sugar

  • 2 tbsp lemon juice fresh

  • 1 tsp ginger, grated- use only fresh

  • 2 tbsp Instant tapioca

  • 2 tbsp orange zest

  • For the Cobbler topping
  • 5 tbsp unsalted butter, cold, cut into pieces

  • 3/4 cups All-purpose flour

  • 1/4 cup sugar

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cups buttermilk

  • 2 tsp sugar, for the cobbler topping

Directions

  • In a large bowl, combine rhubarb, berries, 1/2 cup of sugar, lemon juice, ginger, zest and tapioca. Stir gently to combine. Let rest at room temperature, covered, for 30-60 minutes.
  • Meanwhile, in another bowl, whisk together flour, baking powder, baking soda, salt and 1/4 cup of sugar. Using a pastry cutter, cut in the cold butter until the flour mixture is well coated and resembles coarse crumbs. Add in the buttermilk and fold in using a silicone scraper. Turn the dough out on a clean, lightly floured work counter. Using a bench scraper, fold the dough over itself several times- about 7-9 times. It will be somewhat shaggy. Press the dough into a disc and wrap it in plastic wrap and chill for 30 minutes to fully hydrate the dough.
  • Preheat oven to 400 degrees. Generously butter a 2-quart baking dish. Pour the rhubarb and berry mixture with all the juices into the dish. Set aside.
  • Remove the dough from the fridge. Roll out into a thick crust about 2″ thick. Tear off rough pieces of dough- about the size of a biscuit and place on top of the berry mixture. This will look very rustic- the look you want. Sprinkle with the remaining 2 teaspoons of sugar.
  • Bake the cobbler at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 20-25 minutes until the cobbler is bubbling and the dough is golden brown.
  • Serve warm with vanilla ice cream or whipped cream.

Notes

  • You can chill the rhubarb/berry mixture overnight and bake the following day.
  • The dough can be made in advance and frozen. Wrap in two layers of plastic wrap. Thaw over 2 days in your fridge.
  • Blueberries or blackberries may be substituted if strawberries are not available.
  • Frozen rhubarb works fine in this recipe.

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