Rhubarb Strawberry Cobbler with Brown Sugar and Vanilla
This rustic fruit cobbler combines tart rhubarb with sweet strawberries in a golden, cake-like batter. The brown sugar adds depth while lemon juice brightens the fruit filling. Perfect for spring and summer gatherings, this comforting dessert is best served warm with vanilla ice cream. The unique technique of pouring fruit into the center of the batter creates an appealing rustic presentation with fruit distributed throughout.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees and prepare a 9x11 baking dish with butter or nonstick spray
- 2
Combine flour, baking soda, baking powder, and salt in a large mixing bowl and set aside
- 3
Mix sugar and eggs in a medium bowl until smooth, then add vanilla and melted butter
- 4
Gently fold wet ingredients into dry ingredients until combined and smooth
- 5
Pour batter into prepared baking dish
- 6
Pour strawberries and rhubarb into center and gently spread into batter
- 7
Bake for 40-43 minutes until batter is golden brown and set
- 8
Serve warm with vanilla ice cream
Tips
Don't overmix the batter to keep the cobbler tender and light.
Use firm rhubarb stalks and slice them evenly for consistent cooking.
The fruit will sink slightly into the batter during baking, creating a beautiful marbled effect.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave.
Can be assembled up to 4 hours ahead. Cover and refrigerate, then bake as directed.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or custard.
Common Mistakes
Don't overmix batter to avoid tough texture
Check doneness with toothpick in center to avoid underbaking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen fruit instead of fresh?
Yes, frozen fruit works well. Don't thaw first - add directly to batter. May need 5 extra minutes baking time.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 30-45 seconds.
Can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.