Strawberry Rhubarb Cobbler

Step 1

Preheat the oven to 375°F.

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Step 2

Halve your strawberries, and dice the rhubarb small. Over medium heat, add the fruit to a large skillet or medium pot. Add ¾ cups of sugar and a pinch of salt. Simmer for 8-10 minutes, or until the sugar has fully dissolved and the fruit has begun to release its juices and soften.

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Step 3

While the fruit is simmering, make the batter by whisking together the flour, the remaining ½ cup of sugar, baking powder, and pinch of salt in a large bowl. Add the milk and vanilla, and whisk until just combined.

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Step 4

Add the cubed butter to a 9" x 9" baking dish, or 9” deep dish pie pan. Place the dish in the oven, and let the butter fully melt (but not brown), about 3-5 minutes.

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Step 5

Pour the batter into the melted butter in the pan. Spoon the strawberry rhubarb mixture onto the batter, but do not stir – the batter will rise over the fruit as it bakes. Your pan may be very full, but it will not overflow as it bakes. Bake for about 25-35 minutes until golden brown.

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Step 6

Serve warm or at room temperature, with whipped cream or ice cream if desired. Cobbler can keep covered at room temperature for up to 2 days, or up to 5 days in the fridge.