Strawberry Rhubarb Cobbler
Yield: 10 servings
Cobbler topping:
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup oats
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 cup sliced almonds, toasted
  • 8 oz unsalted butter, melted and still warm/hot
Fruit filling:
  • 2 lbs fresh strawberries
  • 1 lb rhubarb
  • ½ cup brown sugar
  • 1 lemon
  • ¼ cup corn starch
  1. Make the topping: Combine all of the dry ingredients in a large bowl and stir to combine, breaking up any clumps of brown sugar. Pour the warm melted butter over and mix until there aren’t any patches of dry flour but the mixture is still loose and clumpy.
  2. Spread out onto a sheet pan with parchment paper, leaving some large-ish clumps. Put into the fridge for at least 30 minutes and up to a day. You can make this way ahead of time and after it is chilled put into a ziploc and in the freezer for up to 6 months.
  3. Wash and hull the strawberries then cut in halves or quarters depending on the size. Put in a large bowl. Cut the rhubarb into ¼ inch pieces and add to the strawberries.
  4. Toss fruit with brown sugar and lemon juice and let marinate in the fridge for 30 minutes - you will add the cornstarch after marination.
  5. Preheat the oven to 375˚F.
  6. To assemble, toss the corn starch in with the fruit mixture then pour into a 9x13 baking dish. Spread the topping evenly over the fruit and when the oven is ready, bake for 45 minutes or until bubbling at the edges and starting to turn dark golden in spots. Let sit 20 minutes if you can before serving with a scoop of ice cream.
Recipe by Eat Some Wear Some at