Strawberry Rhubarb Cobbler

melisser elliotThe Urban Housewife – she’s like a regular housewife, only with a heck of a lot less space to work with.



The Vegan Girl's Guide to Life The Vegan Girl’s Guide to Life


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
  • 1 1/2 cups organic granulated sugar
  • 1/3 cup cornstarch
  • 5 cups fresh sliced strawberries
  • 3 cups sliced rhubarb
  • 2 tbsp maple syrup
  • Pinch of salt
  • Topping
  • 2/3 cup cold Earth Balance margarine or vegetable shortening
  • 2 cups all-purpose flour
  • 1/4 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 9×13 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


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