Strawberry Cobbler with Rhubarb Sauce

Strawberry Cobbler with Rhubarb Sauce

Nothing says summer like a fruit cobbler made with fresh berries! With local strawberries in full tilt and the last of the rhubarb from my garden, I made this easy Strawberry Cobbler with Rhubarb Sauce. Rhubarb’s tart flavor goes perfectly with the sweetness of strawberries.

I love any baked fruit dish – you name it. Cobbler, tart, pie, torte, pandowdy, grunt, slump, crumble, crisp, croustade. They are simple to make and delicious. These wonderful desserts are all based on seasonal fruits and berries, baked under a delicious topping, usually oatmeal or pastry. The cobbler is a little different. It is topped with a biscuit-like batter. At least, that’s what I thought.

Then a friend in South Carolina served me her peach cobbler – a neat square served on a plate. It wasn’t a bowl of messy, juicy berries topped with a biscuit. It was delicious, but more like a cake, with peach chunks baked into the batter. But, this was a cobbler?

Turns out it was her grandmother’s recipe. My friend said these cake-like cobbler recipes are popular all over the South. I could see why. The recipe is super easy and really good. Melt some butter or margarine in a baking pan, mix together a pancake-type batter in a bowl, toss fruit on top and bake.

I used my friend’s recipe to make this Strawberry Cobbler with Rhubarb Sauce and it turned out so well.

Give this recipe a try. It might sound strange but it really works. The batter is very thin, plus you pour it over melted margarine, without stirring, which will make you even more dubious – but trust me, it works and tastes delicious.

The result is a crisp-chewy, buttery, fruity, cake-like dessert. Instead of a cobbler with fruit on the bottom and a biscuit topping, this recipe makes a moist cake studded with fruit.

“Stressed spelled backward is desserts. Coincidence? I think not!” – author unknown

Consider making this Strawberry Cobbler with Rhubarb Sauce tonight for your family!

As my friend would say, “Have a great week, y’all.”

Strawberry Cobbler with Rhubarb Sauce

Recipe type: Dessert
Cuisine: Vegetarian, Vegan
Serves: 8

Ingredients

The Cobbler

1½ cups sliced strawberries
¼ cup sugar
6 tablespoons margarine
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 ½ teaspoons baking powder
1 pinch salt
1 teaspoon vanilla
1 ½ cups unsweetened almond milk
Whipped coconut cream

The Rhubarb Sauce

6 cups chopped rhubarb
1 cup granulated sugar
2 tablespoons water

Instructions

Stir the ¼ cup of sugar into the strawberries. Set aside for about 20 minutes. This allows the sugar to draw the juices from the strawberries.

Preheat oven to 350 degrees. Put margarine in a 9-by-13-inch baking pan, and place in the oven to melt, 2-3 minutes. Remove the baking pan from the oven and rotate the dish to coat the bottom and sides with melted margarine.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the milk and vanilla into the dry ingredients and whisk gently until smooth. (A couple of tiny lumps are okay, but you want the batter to be as smooth as possible.)

Pour the batter into the hot baking pan, over the melted margarine. Use a spatula to spread it out along the pan, but do not stir. Margarine will slop over the sides of the batter — this is a good thing. Scatter the strawberries over the batter and then drizzle the juices from the berries on top. Again, do not stir.

Bake the cobbler until the batter is browned and has risen up and around the fruit, 30-35 minutes. A cake tester inserted into a cake section should come out clean.

Meanwhile, make the rhubarb sauce. In a large saucepan, combine rhubarb, sugar, and water; cook over medium heat, stirring, until sugar has dissolved. Reduce heat to low; simmer, uncovered and stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in threads. Let cool. Serve the cobbler hot, warm or at room temperature, drizzled with a little rhubarb sauce (about ¼ cup). Whipped coconut cream is a wonderful topping.

Notes

Note: The rhubarb sauce can be made earlier in the day, or even the day before, and refrigerated. The recipe makes about 3 cups. It can be refrigerated in an airtight container for up to 5 days.

Nutrition Information

Serving size: 1, Calories: 254, Fat: 9.7 g, Saturated fat: 1.6 g, Carbohydrates: 75.3 g, Sugar: 52 g, Sodium: 356 mg, Fiber: 3 g, Protein: 3.7 g, Cholesterol: 0

Looking for something simpler? Check out this Strawberry Cobbler recipe by Martha