Strawberry Rhubarb Cobbler: A Spring Classic

Strawberries and rhubarb are a classic spring pair, usually in pie, here in a rustic cobbler with a sweet and slightly crunchy topping that thanks to cornmeal, has slight heft, and to lemon zest, a pleasing brightness. Grown men have been known to, well, groan, over this addictive, easy dessert.

First published in 2008, such a favorite, republished 2013

Strawberry Rhubarb Cobbler


COMPLIMENTS!
"May I just say, gorgeous?!!" ~ Karen
"Who knew rhubarb could be so delish?!" Lelo in NoPo
"...delicious beyond words." Cher


‘Best baseball in the country’. Such is the appraisal of hometown baseball here in St Louis. Even amid the fustle about steroids and stats, salaries and our new stadium, St. Louis fans remain Redbird-loyal, game-smart and fair-minded toward opponents.

In summer, Moms tow kids downtown for weekday day games. Grown women, mothers themselves now, remember precious hours with their fathers at the old Busch Stadium, learning how to keep score and the strategy behind bunts and beanballs.

What bodes for baseball when competition looms? During a dog-walk in Glendale last spring, a single block was a minor league Street of Fame. Two boys in just-washed Little League garb tossed a ball between them. Girls in plaid school skirts lifted bare knees to keep soccer balls aloft. Preschoolers in girly-pink and girly-purple swim suits dashed through a sprinkler. Face-masked boys lobbed lacrosse balls. Three sweaty teens leapt high to whack a tether ball.

What bodes for baseball? A new generation of savvy, stalwart and athletic fans, says intuition.

Go Cards!

ALANNA's TIPS Cut the rhubarb small so it’ll cook all the way through while the topping bakes. This is a great any-fruit-goes cobbler. I’ve mixed frozen mango with rhubarb, peaches and blueberries, apples and cherries, once a mélange of leftover fruit salad. If you're generous with the fruit, be equivalently generous with the flour that thickens the fruit mixture.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

STRAWBERRY RHUBARB COBBLER

A simple dessert that sings of spring
Hands-on time: 25 minutes
Oven time: 25 minutes
Serves 8
    FRUIT
  • 1/2 cup (150g) sugar
  • 3 tablespoons (30g) flour
  • 1 teaspoon cinnamon
  • 2-1/2 cups rhubarb (230g), diced very small (see ALANNA’s TIPS)
  • 2-1/2 cups ripe strawberries (250g), hulled, cut in pieces if large
    TOPPING
  • 1 cup flour, fluffed to aerate before measuring or 125g
  • 1/3 cup (75g) sugar
  • 1/4 cup (45g) yellow cornmeal (not stone-ground)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon table salt
  • Zest of a lemon, optional but decidedly delicious
  • 3 tablespoons cold butter, diced
  • 1/2 cup buttermilk

Preheat oven to 400F.

FRUIT In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir in strawberries and transfer to a glass deep-dish pie pan.

TOPPING In the same bowl, combine flour, sugar, cornmeal, baking powder, baking soda, salt and lemon zest. With your fingers, rub in butter until a coarse meal forms. (If making ahead, stop here and refrigerate.) With a fork, mix in buttermilk just to moisten. Spoon topping over fruit.

BAKE Bake for 25 minutes or until topping is golden and fruit is bubbly.

Serve immediately with a splash of cream or a scoop of ice cream or a dollop of whipped cream.

NUTRITION ESTIMATE Per Serving: 185 Calories; 5g Tot Fat; 3g Sat Fat; 35g Carb; 2g Fiber; 422mg Sodium; 12mg Cholesterol; 25g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 3.5, PointsPlus 5

A messy serving of Strawberry Rhubarb Cobbler, topped with ice cream. We don't call them 'crumbles' for nothing!

Easy Strawberry Recipes

(hover for a description, click a photo for a recipe)
Strawberry Ice Cream Chocolate Cream Puffs Stuffed with Strawberries & Cream Mojito Strawberries


More Rhubarb Recipes

(hover for a description, click a photo for a recipe)
Roasted Rhubarb Rhubarb Country Cobbler Make Rhubarb Jelly & Jam in Just One Hour
~ more rhubarb recipes ~
from Kitchen Parade

~ Custard with Rhubarb Sauce ~
~ Perfect Rhubarb Pie ~
~ Rhubarb Bakewell Tart ~
~ more rhubarb recipes ~
from A Veggie Venture, my food blog

Shop Your Pantry First

(helping home cooks save money on groceries)


Thanks so much! I have some rhubarb and some sorta sad strawberries in the fridge and have been *meaning* to find a crumble recipe. Thrilled silly that you posted this today.
 
I saw rhubarb at the farmers market for the first time last week -- this will be dessert at a dinner for neighbors on Saturday. Perfect, perfect, perfect.
 
The rhubarb won't be ready here in the Manitoba for at least another month, the strawberries either for that matter. This will be perfect for the cottage, it's my kind of cooking. Thank you!
 
May I just say, gorgeous?!! I used ground ginger instead of cinnamon (who runs out of cinnamon?) and six of us ate the whole plate but this is a complete keeper. Thanks so much. I've already copied this onto recipe cards, out company wanted it too.
 
Once again, you've shared a wonderful recipe. I made this, and took lots of photos while I did, and posted on my blog. It was the first time I ever cooked with rhubarb. Thank you!
 
This rhubarb recipe was delicious beyond words. I love the practicality - I can actually make these recipes with what I have on hand, no sending to California or New York for obscure ingredients --
 
Hi,
When you say glass deep dish pie pan, what kind of size are you talking about? Would a 13 x 9 glass pan work? I just made a lovely rhubarb cake a couple of days ago, with a cinnamon and sugar topping. I like my rhubarb straight!
 
Alanna,
Living vicariously through you with rhubarb! I grew up loving it, but my spouse grew up dreading the "gifts" of rhubarb desserts the neighbor foisted on them, that they were supposed to eat, enjoy, and appreciate. So no rhubarb in my house.

However, perhaps this late Spring is the time to introduce rhubarb to the kids--to head off their lack of childhood exposure with the good kind of rhubarb desserts?
 
Rachel ~ I just measured, the deep-dish pie pan I use holds about six cups. I have the idea that a 9x13 would be too large but an 8x8 or 9x9 would work. I love-love-love rhubarb cake, you've got me hankering for one!

Kir ~ Happy to expose your kids to rhubarb! Maybe now's the time?!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna