Fresh Strawberry Rhubarb Cobbler
This Strawberry Rhubarb Cobbler is made with fresh strawberries and rhubarb for a delicious and easy summer dessert.
Servings: 9
Calories: 185kcal
Ingredients
Filling
- 4 cups fresh strawberries rinsed, hulled and quartered, 1 quart
- 10 ounces rhubarb leaves removed and cut into 1/2" chunks
- ⅓ cup sugar
- 1 Tablespoon vanilla
- 1 Tablespoon corn starch
Topping
- ½ cup all purpose flour
- ½ cup whole wheat flour
- 3 Tablespoon cornmeal
- ¼ cup plus 2 tsp sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup buttermilk
- 3 Tablespoons unsalted butter melted
- ½ teaspoon vanilla
- ⅛ teaspoon cinnamon
Instructions
- Move oven rack to middle position. Heat oven to 400°F. Toss filling ingredients together in a pie plate or a 9x9" baking pan. Place pan on a baking sheet and cook for 20-30 minutes, until fruit has released its juices and is bubbling around the edges.
- While filling is cooking, mix flours, cornmeal, 1/4 cup of the sugar, baking powder, baking soda and salt together in a medium bowl. Mix buttermilk, butter and vanilla together in a small bowl.
- When filling is done cooking, stir wet ingredients into dry ingredients. Drop batter into 9 equal portions evenly over the fruit filling.
- Mix remaining sugar and cinnamon together and sprinkle evenly over batter. Bake for 15-20 minutes until biscuits are golden brown and filling is hot and bubbling. Allow to cool for 15 minutes before serving. Serve with vanilla Greek yogurt, ice cream, frozen yogurt or whipped cream.
Nutrition
Calories: 185kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 155mg | Potassium: 247mg | Fiber: 3g | Sugar: 17g | Vitamin A: 172IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 1mg
