Strawberry Rhubarb Cobbler Recipe

Apr 23, 2011 3:56 am

Perfect party or holiday dessert

Vanessa blogs as The Urban Gatherer and is also the executive chef behind the scenes at Food Network's Good Eats. A city dweller in constant search of farm fresh ingredients she's shared her warm strawberry rhubarb cobbler with us. This sweet strawberry and rhubarb center is topped with a flaky poppy seed crust and served with basil-flecked whipped cream.  

Strawberry rhubarb cobbler
Strawberry rhubarb cobbler
 
Servings: 6 to 8 servings

Ingredients

4 cups strawberries, hulled and halved
4 cups rhubarb, diced
1/2 cup maple syrup
1 cup dark brown sugar, divided
1 vanilla bean, scraped or 1 teaspoon vanilla extract
2 1/4 cups white whole wheat flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, chilled and cut into pieces, plus more for greasing the pan
1 tablespoon poppy seeds
2 cups heavy cream, divided
1 heavy pinch sugar
2 tablespoons basil, fresh, chopped
Directions: 
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, toss together the strawberries, rhubarb, 1/2 cup dark brown sugar, maple syrup, vanilla, and 1/4 cup of the flour. 
  3. In the bowl of a food processor pulse together the remaining flour, baking powder, baking soda, remaining brown sugar and salt. 
  4. Add the 1/2 cup butter and pulse until crumbs are formed. Transfer this mixture to a large bowl and stir in the poppy seeds and 1 cup of heavy cream just until combined.
  5. Butter an 11x7x2-inch pan and spread the fruit mixture evenly in it
  6. Drop the batter in big blobs over the fruit. 
  7. Bake for 45 minutes to 1 hour or until bubbly and golden on top.  Allow to cool for at least 30 minutes before serving.
  8. Whip remaining heavy cream and pinch of sugar to medium stiff peaks and fold in the basil.
  9. Serve cobbler slightly warm, topped with basil whipped cream.
Level of Difficulty: 
Moderate
Prep Time: 
20 minutes
Cooking Time: 
45 minutes to 1 hour
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