Strawberry Rhubarb Cobbler
Strawberry and rhubarb are by far one of the best fruit combinations in a dessert ever! The Urban Housewife walks us through her favorite Cobbler.
  • Filling
  • 1½ cups organic granulated sugar
  • ⅓ cup cornstarch
  • 5 cups fresh sliced strawberries
  • 3 cups sliced rhubarb
  • 2 tbsp maple syrup
  • Pinch of salt
  • Topping
  • ⅔ cup cold Earth Balance margarine or vegetable shortening
  • 2 cups all-purpose flour
  • ¼ cup organic granulated sugar
  • 2 tsp baking soda
  • Pinch of salt
  • 3 - 4 tbsp ice water
  • 1 tsp vanilla
  1. Preheat oven to 400°F.
  2. Filling: In an oven-safe, deep skillet, mix together sugar and cornstarch. Add the rhubarb and strawberries, mixing until coated. Add a pinch of salt, maple syrup, mixing well.
  3. Place skillet on stovetop over medium heat, and bring to a simmer. If necessary, reduce heat slightly to maintain simmer. Let fruit cook until glossy and thickened, stirring as needed, about 10 minutes.
  4. Topping: In a large mixing bowl, add flour and Earth Balance. Using a pastry blender, cut margarine into the flour in pea-sized pieces. Gently stir in sugar, baking soda and salt. Add vanilla. Gradually add ice water, a tablespoon at a time, mixing until dough comes together.
  5. Shape the dough into a log, and break into 8 to 10 pieces. Form small, flat biscuits and place them evenly over the top of the bubbling fruit. Transfer skillet to the preheated oven. If you do not have an oven-safe skillet, cast iron pot, or pan, transfer your filling into a 9x13 pan, placing the biscuits on top.
  6. Bake for 20 to 30 minutes, or until center is firm and biscuits are golden.
  7. Copyright © 2008 Melissa Elliott
Recipe by Everyday Dish TV at