This recipe appears in:In Season: Rhubarb
I know some people might think I'm weird, but I like to serve fruit cobbler for brunch. It makes perfect sense to me. It's sweet and fruity like blueberry pancakes, and you don't even need syrup and butter as accompaniments. Of course a scoop of vanilla ice cream does taste mighty fine with a strawberry-rhubarb cobbler like this one, adapted from
- 4 cups rhubarb stalks, cut into 2-inch pieces
- 1 cup sugar
- 2 tablespoons cornstarch
- 4 cups strawberries, hulled and halved
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold butter, cut into pieces
- 1/2 cup light cream
Preheat oven to 350 degrees
Toss rhubarb with 3/4 cup of the sugar and the cornstarch in a medium bowl and set aside for 25 minutes. Mix in the strawberries and let sit for 5 more minutes. In a stand mixer with a paddle attachment, combine the flour, remaining 1/4 cup sugar, baking powder, and salt. Add the butter pieces and mix on medium speed until crumbly. Add the cream and combine until the mixture comes together.
Pour the strawberry-rhubarb mixture into a 9 x 11-inch ceramic baking dish. Using a spoon, top the mixture with dollops of the cobbler batter. Bake for about 35 minutes, until golden on top. Remove from the oven and let sit for 10 minutes before serving. The smell will make it difficult to wait that long.