I know most people feel this way about their grandmothers, but my grandmother made the greatest strawberry rhubarb pie in the world. She would pick the rhubarb (or as she called it in her Rhode Island accent, "rhubahhhhb") from her garden every summer, make the pie crust from scratch, and serve it piping hot out of the oven.
Pie crust from scratch can be daunting — and we are often not as adept as our grandmothers — so this cobbler is an easy variation on my grandmother's classic recipe.
If you've got a bumper crop of rhubarb and want to explore other dishes, try these rhubarb recipes aren't just pie.
Both the filling and the dough can be made up to a day in advance.
- 2 Cups rhubarb cut into 1-inch pieces
- 2 Cups hulled and sliced strawberries
- 1 Teaspoon cinnamon
- 1 Teaspoon lemon juice
- 2 Tablespoons cornstarch
- 1/4 Cup brown sugar
- 1/2 Cup granulated sugar
- 1/2 Cup cold unsalted butter, plus more for greasing
- 1 Cup all-purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon salt
- 2 eggs, beaten
Step 1: Preheat oven to 400F.
Step 2: In a large mixing bowl, combine 2 cups sliced rhubarb, 2 cups sliced strawberries, 1 teaspoon cinnamon, 1 teaspoon lemon juice, 2 tablespoons corn starch, 1/4 cup brown sugar and ¼ cup of the granulated sugar. Toss lightly until all ingredients are mixed.
Step 3: Grease a 9-inch round pan with butter and pour in the mixture.
Step 4: In another bowl, combine the 1 cup flour, 2 teaspoons baking powder, 1 teaspoon salt, and remaining 1/4 cup granulated sugar.
Step 5: Add the 1/2 cup butter in small chunks and mix together with a fork or a handheld mixer on low speed.
Step 6: Mix in the 2 beaten eggs, taking care not to overmix.
Step 7: Add the dough to the top of the cobbler filling in spoonfuls. The dough does not need to be spread evenly since it will flatten as it bakes.
Step 8: Place in the oven for 30-40 minutes until the top is browned. Remove from the oven, allow to cool slightly and serve.