Traveling back in time, there existed an old-fashioned recipe known as "Strawberry Rhubarb Cobbler," a delightful blend of nostalgic flavors that bring a warm and comforting feeling to the heart. Picture a golden crust embracing a luscious filling featuring juicy strawberries and tangy rhubarb, a testament to the perfect harmony between sweet and tart. Every bite of this classic dessert transports you to a simpler era, where moments spent savoring this timeless creation ignite a sense of pure joy and contentment. Embark on a culinary journey through this article as we explore the secrets behind crafting the perfect old-fashioned strawberry rhubarb cobbler, unraveling its history, selecting the finest ingredients, and discovering the techniques that transform ordinary ingredients into an extraordinary treat.
Here are our top 9 tried and tested recipes!
STRAWBERRY RHUBARB COBBLER
This ruby red cobbler has an old-fashioned look and flavor that can't be beat. Tender golden brown biscuits top the thick filling that's loaded with fruit. -Sabrina Musk, Caledonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
STRAWBERRY RHUBARB COBBLER
More fruit than topping, this one is wonderful served warm with vanilla bean ice cream or whipped cream. Holiday, family or potluck get together, this is quick, easy, and impressive!
Provided by bheavnly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
- Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
- Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g
OLD FASHIONED RHUBARB COBBLER
My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!
Provided by Rae
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb into the bottom of a 9x13-inch baking dish.
- Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
- Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
- Bake in the preheated oven until cobbler is lightly browned, about 1 hour.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Cholesterol 8.4 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 212.7 mg, Sugar 30 g
CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP
A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!
Provided by valeriefromWI
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
- 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
- 3) place fruit mixture evenly on bottom of pan.
- 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
- 5) Evenly distribute topping over fruit in pan.
- 6) Bake about 35 minutes until golden and bubbly.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 113.1, Carbohydrate 80.3, Fiber 3.4, Sugar 54.2, Protein 4.4
RHUBARB OLD-FASHIONED COBBLER
this is an old-fashioned recipe from an early version of the "Better Homes and Gardens" cookbook. The biscuit topping has egg which makes a much richer and moister cobbler - something you would be proud to serve to guests
Provided by cooknwoman Pedersen
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400 degrees.
- Mix first four topper ingredients.
- Cut in butter until mixture resembles course crumbs.
- Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
- Set Aside.
- Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
- Bring to a boil.
- Cook and stir for 1-2 minutes.
- Pour hot rhubarb filling into 8" round or square baking dish.
- Immediately spoon on biscuit topper in 6 mounds.
- Bake at 400 degrees for about 25 minutes.
- Serve with cream or ice cream.
RHUBARB STRAWBERRY COBBLER
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY-RHUBARB CRISP
The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.
Provided by Cheryl Day and Griffith Day
Categories Dessert Strawberry Spring Summer Fruit Rhubarb Fourth of July Juneteenth
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
- To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
- Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
- Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
COBBLER, RHUBARB-STRAWBERRY
Provided by Florence Fabricant
Categories dinner, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
- Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
- Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
- Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
- Bake about 40 minutes, until the crust has browned.
- Serve while still warm with whipped cream.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 274 milligrams, Sugar 31 grams, TransFat 1 gram
Tips:
- Choose the Right Fruits: Select ripe and fresh strawberries and rhubarb for the best flavor and texture. You can adjust the ratio of strawberries to rhubarb based on your preference.
- Prepare the Fruits Properly: Wash and hull the strawberries. Cut the rhubarb into 1-inch pieces. Toss the fruits with sugar and cornstarch to coat them evenly.
- Make a Simple Cobbler Topping: Combine flour, sugar, baking powder, salt, and butter to create a crumbly topping. Alternatively, you can use a pre-made biscuit or pie crust mix.
- Don't Overmix the Batter: Overmixing the batter can result in a tough cobbler. Mix just until the ingredients are combined.
- Bake at the Right Temperature: Bake the cobbler at a high temperature initially to create a crispy topping, then reduce the heat to allow the filling to cook through.
- Serve Warm or Cold: Strawberry rhubarb cobbler can be served warm with a scoop of vanilla ice cream or whipped cream. It can also be served cold as a refreshing summer dessert.
Conclusion:
Strawberry rhubarb cobbler is a classic dessert that combines the sweetness of strawberries with the tartness of rhubarb. It's a simple yet delicious treat that is perfect for any occasion. With its easy-to-follow recipe and versatile serving options, this cobbler is sure to become a favorite in your household. So gather your ingredients, preheat your oven, and get ready to enjoy a delightful homemade dessert!
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