Strawberry Rhubarb Cobbler
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.
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 strawberries, hulled and sliced
- 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
Preheat the oven to 400 degrees.
Combine the first 6 ingredients plus ¼ cup of the granulated sugar in a bowl together and toss lightly until all ingredients are mixed. Grease a 9-inch round pan with butter and pour in the mixture.
In another bowl, combine the flour, baking powder, salt, and remaining granulated sugar together. Add the butter in small chunks, without melting, and mix together with a fork or a handheld mixer on low speed. Mix in the egg, taking care not to overmix. 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. Place in the oven for 30-40 minutes until the top is browned. Remove from the oven, and serve.