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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

The Strawberry Rhubarb Cobbler captures the very essence of early summer with its perfect balance of sweet and tart. This classic dessert features tender fruit juices bubbling beneath a golden, biscuit-like topping, inviting you to embrace authentic, homemade goodness in every spoonful.
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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 cups Fresh Strawberries (hulled and halved)
  • 3 cups Fresh Rhubarb (cut into 1-inch pieces)
  • 1/2 cup Coconut Sugar or Maple Sugar
  • 2 tablespoons Arrowroot Powder or Cornstarch
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Vanilla Bean Paste
  • 2 cups All-Purpose Einkorn or Spelt Flour
  • 1 tablespoon Baking Powder (aluminum-free)
  • 1/2 cup Cold Grass-Fed Butter (cubed)
  • 3/4 cup Full-Fat Buttermilk or Kefir
  • 1/2 teaspoon Sea Salt

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease your ceramic baking dish.
  2. In a large mixing bowl, combine the halved strawberries and sliced rhubarb. Add the coconut sugar, arrowroot powder, lemon juice, and vanilla bean paste. Toss gently and let this mixture sit for 15 minutes.
  3. In a medium mixing bowl, whisk together the flour, baking powder, and sea salt until there are no lumps.
  4. Add the cold, cubed grass-fed butter to the flour mixture and use a pastry cutter to rub the butter into the flour until it resembles coarse crumbs.
  5. Gently pour the buttermilk or kefir into the flour mixture and stir just until the dough comes together.
  6. Pour the macerated fruit mixture into the prepared baking dish and drop spoonfuls of the biscuit dough over the top, leaving small gaps.
  7. Bake for 35 to 45 minutes until the topping is golden brown and the fruit juices are thick and bubbling.
  8. Remove from the oven and let it sit for at least 20 minutes before serving.

Notes

Remember to keep your butter and buttermilk ice-cold for a light topping. Letting the cobbler rest after baking allows for perfect consistency.