Foolproof Thick Strawberry Rhubarb Cobbler
Learn how to make a fresh strawberry rhubarb cobbler that has a thick, jam like filling every time.
Servings 8 servings
Equipment
- instant read thermometer for checking if the cobbler is cooked long enough
Ingredients
For the filling
- 3 cups fresh rhubarb diced
- 1 quart fresh strawberries quartered
- ¾ cup pure cane sugar
- 3 tbsp corn starch
For the topping
- ¾ cup brown sugar
- 1 ½ cups all-purpose flour
- 12 tbsp butter cubed
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the brown sugar and flour. Add the butter. Using your hands rub the butter into the sugar/flour mix until it’s the texture of very coarse cornmeal. Set aside.
- On a cutting board, hull and quarter the strawberries. Dice all the rhubarb. Add the fruit to a rectangular baking dish, approximately 8x11 or 9x13 in size.
- Add the sugar and cornstarch to the fruit and stir to combine.
- Now sprinkle the topping evenly on top of the fruit.
- Place in the oven and bake for about 40 minutes, or until the top is browned and the filling is set. The filling is set when it’s bubbling up the sides and has reached a minimum temperature of 200 degrees when checked with a thermometer.
- Allow to cool for 10 minutes before digging in. It could also be served at room temperature or chilled.