Strawberry Rhubarb Cobbler

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Course Desserts & Sweets
Prep. Time 20 mins
Cooking Time 35 - 40 mins
Yields 6 serving

Top rated

The walnuts in the topping give this cobbler a non-traditional, nuttier, taste.

Ingredients

2 cups (500 mL) strawberries, sliced

3 1/2 cups (875 mL) rhubarb, cut into 1-in (2.5 cm) chunks

2 tbsp (30 mL) lemon juice

2/3 cup (160 mL) sugar

1 tbsp (15 mL) butter, cut into bits

Topping:

1 1/3 cups (330 mL) all-purpose flour

2 tsp (10 mL) baking powder

3 tbsp (45 mL) brown sugar

1 tsp (5 mL) grated lemon rind

3 tbsp (45 mL) rolled oats

3 tbsp (45 mL) chopped walnuts, toasted

1 tsp (5 mL) cinnamon

1/3 cup (80 mL) butter, cut into bits

1 cup (250 mL) milk

2 tbsp (30 mL) icing sugar, sifted

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Preparation

Preheat oven to 400 °F (200°C). Butter a 9-in square (23 cm) baking dish.

Combine strawberries, rhubarb, lemon juice, sugar and butter. Place in bottom of pan.

Topping:
Combine flour with baking powder, sugar, lemon rind, rolled oats, nuts and cinnamon. Cut in butter until it is in tiny bits. Sprinkle mixture with milk. Stir together just until a heavy batter is formed. Drop batter by spoonfuls over top of the rhubarb.

Bake 35 to 40 min. Allow to cool before serving. Sprinkle with icing sugar. (Rhubarb mixture may be quite runny at first but will firm up slightly when cool).

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Comments

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Ruth Anne
May 23rd, 2012

I've been making this recipe since 1986. The flavours are wonderful. I add about 1/2 tsp of cornstarch to the fruit before I add the topping.
I find it works well doubled in a 9 x 13 pan.