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Rhubarb Cobbler with Strawberry Jello

Rhubarb Cobbler with Strawberry Jello

This Rhubarb Cobbler with Strawberry Jello brings a burst of ruby-red joy to your table with its perfect balance of tart and sweet, featuring a crunchy, golden topping paired with a luscious, fruity center that melts in your mouth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4-5 cups fresh rhubarb stalks, chopped
  • 1 package (3 oz) strawberry gelatin powder
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled
  • 1 tablespoon baking powder
  • 3/4 cup milk (or plant-based alternative)
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Wash and chop the rhubarb into half-inch pieces and place them into the baking dish. Sprinkle with strawberry gelatin powder and half of the sugar.
  3. In a separate bowl, whisk together the flour, the remaining sugar, and baking powder.
  4. Cut in the chilled butter until the mixture resembles coarse crumbs, then stir in milk and vanilla extract gently to form a soft dough.
  5. Drop spoonfuls of the dough over the rhubarb layer.
  6. Bake for 35 to 45 minutes until the fruit is bubbling and topping is golden brown.
  7. Let cool for at least 15 minutes before serving.

Notes

Always use cold butter for a flaky topping. If rhubarb is too juicy, add an extra tablespoon of cornstarch. Store leftovers in the refrigerator for up to four days.