Description

This Strawberry Rhubarb Cobbler is a delightful balance of sweet and tart, featuring tender strawberries and rhubarb baked under a golden, crumbly topping. Enhanced by hints of orange zest and vanilla, and optionally a splash of balsamic vinegar, this dessert offers a rich, jammy fruit filling beneath a buttery biscuit crust. Perfectly baked until bubbly and golden, it’s best served warm with creme anglaise, whipped cream, or vanilla ice cream for an unforgettable treat.

Ingredients

Fruit Filling

400 g roughly chopped strawberries (3 cups / 14 oz)
400 g rhubarb, chopped into 2cm pieces, trimmed (3 cups / 14 oz)
Zest of 1 medium orange
¾ cup white granulated sugar (150 g / ~5 ⅓ oz)
2 tablespoons cornflour (US cornstarch) (8 tsp)
2 teaspoons vanilla extract
1 tablespoon balsamic vinegar (optional, 4 tsp)

Biscuits Topping

195 g plain flour (all-purpose flour) (1 ½ cups / ~7 oz)
67 g light brown sugar (⅓ cup, packed / ~2 ⅓ oz)
1 ½ teaspoons baking powder
85 g unsalted butter, cubed and chilled (¾ stick / 3 oz)
125 ml thickened cream (heavy cream) (½ cup)
1 large egg, lightly beaten
3 teaspoons demerara sugar (turbinado sugar) for topping

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Instructions

Preheat Oven: Preheat your oven to 180°C (160°C fan forced) / 350°F to ensure it’s at the perfect temperature for baking the cobbler.
Prepare Fruit Mixture: In a large pie dish, combine the chopped strawberries, rhubarb, orange zest, white granulated sugar, cornflour, vanilla extract, and optional balsamic vinegar. Mix everything thoroughly to evenly coat the fruit.
Mix Dry Ingredients for Topping: In the bowl of a food processor, add the plain flour, light brown sugar, and baking powder. Pulse briefly to mix the dry ingredients well. If you don’t have a food processor, you can whisk these ingredients together in a mixing bowl.
Incorporate Butter: Add the chilled, cubed butter to the dry ingredients in the food processor and pulse until the mixture resembles small pieces about the size of a grain of barley.
Add Cream and Form Dough: Pour in the thickened cream and pulse just until the dough reaches a wet, chunky sand consistency. You’ll see small lumps forming. Take chunks of the dough and flatten them into rounds to scatter over the top of the fruit filling evenly.
Egg Wash and Sugar Sprinkle: Brush the tops of the biscuit dough rounds with the lightly beaten egg to help achieve a golden color. Then sprinkle the demerara sugar over the top for a crunchy, caramelized finish.
Bake the Cobbler: Place the pie dish in the oven and bake for 50 to 60 minutes or until the topping is golden brown and crunchy and the fruit juices are bubbling and thickened around the edges.
Rest Before Serving: Remove the cobbler from the oven and let it rest for 7 to 10 minutes. This resting time allows the fruit juices to cool slightly and thicken to a luscious jammy texture.
Serve: Serve warm, ideally with accompaniments like creme anglaise, whipped cream, or vanilla ice cream to enhance the rich flavors.
Feedback: Don’t forget to leave a comment and rating if you enjoyed the recipe, as your feedback is very helpful and appreciated.

Notes

If you don’t have a food processor, you can mix the dry topping ingredients by hand with a whisk and then cut in the butter using a pastry cutter or your fingertips until small, pea-sized lumps remain.
The optional balsamic vinegar adds a subtle depth to the fruit filling but can be omitted if preferred.
Ensure the butter is well chilled before incorporating it into the topping to achieve a crumbly texture.
The cobbler is best eaten on the day of baking but can be stored covered in the refrigerator for up to 2 days and gently reheated.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American