Sunday Brunch: Strawberry-Rhubarb Cobbler
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 Vineyard Harvest, by Tina Miller.
Strawberry-rhubarb cobbler
- serves 6 -
Ingredients
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
Procedure
1. Preheat oven to 350 degrees
2. 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.
3. 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.
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4 Comments:
Cobbler for brunch sounds perfectly lovely, and this recipe sounds perfectly delicious! I'll be trying it soon. Thanks!
ProgressiveWench at 1:41PM on 07/06/08
Cobbler for brunch?.........Why NOT? You've simply taken some the space home made breads and scones would occupy and jazzed it up with additional fresh fruit and LOTS of love. YUMMY
Boscompb at 9:43PM on 07/06/08
On the 4th of July, my dad made a mixed berry almond crumble from a NY Times recipe for dessert. It was good, and I said, "I'm having this for breakfast tomorrow!" I've had cobbler for breakfast, Linzer tart, apple crisp (with an oat-brown sugar topping) in particular makes a great breakfast. We also used to eat berry shortcake (with biscuits, not sponge cake) for dessert or breakfast. Truly, it's all good.
LadyMarmalade at 2:28PM on 07/07/08
your recipe sounds great..... i'm going to try it. love cobblers!
instead of bruch, i may even have it for DINNER.
pooch at 6:11PM on 07/09/08