1. Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can substitute fresh strawberries and rhubarb with frozen ones. Just make sure to thaw and drain any excess liquid before using to prevent the cobbler from becoming too soggy.

2. How can I make this cobbler gluten-free?

To make this cobbler gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes a binding agent like xanthan gum for the right texture.

3. Can I make this cobbler ahead of time?

Yes, you can prepare the cobbler in advance and store it in the refrigerator for up to 24 hours before baking. You can also freeze the assembled cobbler and bake it when ready.

Strawberry Rhubarb Cobbler: A Simple, Delicious Dessert for Beginners

Name: Strawberry Rhubarb Cobbler
Prep time: 10 min
Cook time: PT-486185H9M38S
Total time: PT-486185H9M38S
Cuisine: American
Ingredients: 4 cups strawberries, stems removed and cut into bite-sized pieces; 2 cups fresh rhubarb, cut into small chunks; 1 tablespoon lemon juice; 1 cup all-purpose flour; 1 cup sugar; 1 large egg; 6 tablespoons cold butter, sliced thinly

Description

This easy Strawberry Rhubarb Cobbler recipe combines sweet strawberries and tart rhubarb with a buttery topping, perfect for beginners and summer dessert lovers.

Ingredients

Scale

4 cups strawberries, stems removed and cut into bite-sized pieces
2 cups fresh rhubarb, cut into small chunks
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup sugar
1 large egg
6 tablespoons cold butter, sliced thinly

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Instructions

Preheat the oven to 375°F (190°C).
In a 9×9 baking dish, combine the strawberries and rhubarb. Toss with lemon juice.
In a separate small bowl, mix flour, sugar, and egg until crumbly.
Sprinkle the flour mixture evenly over the fruit.
Slice butter into thin pieces and scatter evenly over the top of the cobbler mixture.
Bake for 45-50 minutes, until the topping is golden brown and the fruit is bubbling.
Remove from the oven and let cool slightly. Serve warm or cold, ideally with vanilla ice cream.

Notes

If using frozen fruit, thaw and drain excess liquid to avoid a soggy cobbler.
For a gluten-free version, substitute with a gluten-free flour blend.
You can prepare the cobbler in advance and store it in the fridge for up to 24 hours before baking.
Leftover cobbler can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 359
Sugar: 39g
Sodium: 117mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg