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Strawberry Rhubarb Cobbler Cake

  • Author: Ann
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 6 - 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

Scale

For the fruit:

  • 1 1/2 cups fresh (or frozen) chopped rhubarb
  • 1 1/2 cups fresh (or frozen) strawberries, chopped
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla

For the buttery cobbler cake:

  • 6 Tablespoons grass-fed butter, melted (such as Kerrygold)
  • 1 cup whole wheat flour (or all purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 cup sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375 F. In a small mixing bowl, toss the strawberries and rhubarb with the sugar, cinnamon and vanilla and fold gently to mix. Set aside. Stir a couple times as you prep the other ingredients.
  2. Melt the butter and use a brush to coat a 10-inch cast iron or pie pan with butter. Reserve the rest of the butter for the batter.
  3. In a small mixing bowl, mix the flour, baking powder, salt, spices and sugar. Stir in the milk, vanilla, and melted butter just until mixed.
  4. Pour the batter into the prepared baking dish and plop the strawberry rhubarb mixture on top. Try to leave about 1/2 inch border around the outside of the pan. Pour the juices on top as well (the batter might be completely covered now).
  5. Bake at 375 for 35 – 40 minutes or until the cobbler is golden brown on top and nicely cooked in the middle. Test the middle of the cobbler with a wooden pick or knife … it should come out clean. If not, bake a few minutes longer. 

Notes

This cobbler cake is best served warm with vanilla ice cream on top. You can reheat individual servings in the microwave as needed.

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Keywords: Strawberry, Rhubarb, Cobbler, Cake, Summer

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