Lemony Strawberry Rhubarb Cobbler Recipe Epicuriouscom Recipes

STRAWBERRY-RHUBARB CRISP

Strawberry-Rhubarb Crisp image

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

Ingredients

For the Topping:
1 cup unbleached all-purpose flour
½ cup packed light brown sugar
¾ cup old-fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons ground cinnamon
¼ teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
1 tablespoon canola oil
For the Filling:
2 cups strawberries
4 cups 1-inch pieces peeled rhubarb
1 ¼ cups turbinado sugar
3 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch

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.

PEACH-STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST

Peach-Strawberry Cobbler with Buttery Lemon Crust image

Categories Dessert Bake Picnic Kid-Friendly Strawberry Lemon Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 6

Number Of Ingredients 15

Ingredients

For fruit
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch
For topping
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
Vanilla ice cream

Steps:

Make fruit:
Preheat oven to 375°F.
Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.
Make topping:
Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING

Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping image

Categories Bread Dessert Bake Low Fat Strawberry Cornmeal Spring Summer Rhubarb Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk

Steps:

For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

STRAWBERRY AND RHUBARB CRUMBLE

Strawberry and Rhubarb Crumble image

Provided by Tamasin Day-Lewis

Categories Dessert Bake Easter Kid-Friendly High Fiber Strawberry Spring Family Reunion Rhubarb Party Potluck Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted , coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
Vanilla ice cream

Steps:

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

RHUBARB-CRANBERRY COBBLER

Rhubarb-Cranberry Cobbler image

Provided by Ila Walrath

Categories Berry Fruit Ginger Vegetable Dessert Bake Cranberry Rhubarb Bon Appétit Ohio

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 cups sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream

Steps:

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.

RHUBARB STRAWBERRY COBBLER

Rhubarb Strawberry Cobbler image

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

Ingredients

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

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.

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