Tart rhubarb is paired with sweet strawberries in this baked-until-bubbly filling under a thick biscuit-like cobbler crust.
Yield: |
6-8 servings |
Active Time: |
45 minutes |
Start to Finish: |
1 hour |
For this recipe you’ll need:
- 4 cups strawberries hulled and halved
- 2 cups rhubarb, medium dice
- 1/4 cup flour or cornstarch
- 1/2 to 3/4 cup granulated or light brown sugar
- Juice of half a lemon
- Pinch salt
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 1/4 cup heavy cream
- 2 tablespoons melted butter for brushing tops of biscuits
- Vanilla ice cream, as needed
Directions:
- Preheat the oven to 350°.
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For the filling, gently mix together the strawberries, rhubarb, flour or cornstarch, sugar, lemon juice and salt. Place in a generously buttered baking dish.
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For the biscuit topping, combine the flour, salt, baking powder and sugar in a medium-size bowl. Stir in the cream until you have a stiff dough. If the dough is too dry, add more cream one teaspoon at a time.
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Break off small balls of biscuit dough and place on top of the fruit. Brush generously with melted butter and sprinkle with sugar.
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Place the pan on a parchment-lined sheet tray, and bake until the filling is bubbling and the top is golden, about 45 minutes to 1 hour.
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Serve warm or room temperature with a scoop of vanilla ice cream.
