Strawberry-Rhubarb Cobbler

Meet the Rhubarb- that weird vegetable plant that is extremely tart and no one seems to know what to do with. Rhubarb can be extremely tasty especially when paired with the right flavors.

I created this strawberry rhubarb cobbler over Fathers Day for my dad who loves strawberry-rhubarb pie. While I love a good pie, nothing screams summer to me more then a cobbler. It brings on all the memories of summer BBQ's, cooking over a campfire, and all things glorious and warm. After combining a pie recipe and my favorite cobbler recipe, I do believe we have a winner. My husband says I am the only person in America that doesn't like the "traditional" easy cobbler dump recipes that use the boxed cake mix. I just am not the biggest fan of the cake taste and consistence, and prefer making my own topping. Try using this topping for your favorite cobbler fillings. It is divine with peach cobbler also.I hope you enjoy this as much as we do. Feel free to use this recipe for the oven or in a dutch oven with briquettes.

To begin you will need 1 1/2 pounds of rhubarb. Wash and trim the ends of the rhubarb. Cut into 1/2 inch pieces. Wash, hull, and slice 1 pound of strawberries. In a large bowl combine the brown sugar, sugar, salt, tapioca, and lemon juice with the rhubarb and strawberries.

You want to use instant tapioca- you can also use corn starch, but I find that tapioca doesn't leave any after taste and thickens the cobbler a little better. 

Pour the filling into a 9x13 pan

In a mixer or mixing bowl combine flour, sugar, brown sugar, baking powder, and salt. Feel free to use your favorite gluten free flour and replace the sugar with your desired dry sweetener. Don't replace with a wet sweetener as it will change the consistency.

Add two eggs to the dry ingredients and mix to combine. The mixture will be lumpy, dry and have a crumbly texture.

Sprinkle this mixture over the top of the filling.

Melt 1/2 cup of butter (or coconut oil) and drizzle over the top of the crumble.

Bake at 350 degrees for 40 minutes, until bubbling and slightly brown on top. 



Strawberry-Rhubarb Cobbler
Serves 8

Filling:
1 1/2 pounds rhubarb, cut into 1/2 inch pieces
1 pound strawberries, hulled and sliced
1/4 cup brown sugar
1/2 cup white sugar
1/4 teaspoon salt
1/4 cup instant tapioca
2 tablespoons lemon juice

Topping:
2 cup flour
1 cup brown sugar
1 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup butter, melted

Directions:
Preheat oven to 350. Wash, trim, and cut rhubarb. Wash, hull, and slice strawberries.In a large bowl combine the brown sugar, sugar, salt, tapioca, and lemon juice with the rhubarb and strawberries. Pour into a 9x13 pan.

Combine all dry ingredients for the topping. Mix in both eggs on low speed until combined. Mixture will be dry and crumbly. Crumble over the top of filling. Drizzle melted butter over the top. Bake for 40-45 minutes until bubbling and slightly brown.