Corn Bread-Crusted Strawberry and Rhubarb Cobbler
From mystic_river1 15 years ago
- 40 minutes to make
- Serves 8
From the Washington Post April 7, 2008 Cobblers, crisps, pies — any of the old-fashioned hot fruit desserts — are particularly good when made with rhubarb. The tart flavor of rhubarb marries beautifully with sugar and a sweet cake or biscuit topping. Read more Rhubarb is paired with strawberries in a classic combination. When the dessert comes out of the oven, its cornbread topping starts to absorb some of the warm fruit syrup. Let the cobbler cool for 10 to 15 minutes before serving. See less
Ingredients
- COOL TIME 15 shopping list
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- For the fruit shopping list
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- 1 pound rhubarb, thick stalks halved vertically, then cut crosswise into 1/4-inch-thick slices (4 to 4 1/2 cups) shopping list
- 1 pound strawberries, hulled, large ones cut into eighths, medium ones cut into quarters, small ones halved (about 3 cups) shopping list
- 1/2 teaspoon almond extract shopping list
- 1 cup sugar shopping list
- 2 tablespoons cornstarch shopping list
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- For the topping shopping list
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- 1 cup cornmeal shopping list
- 1 cup flour shopping list
- 3 tablespoons sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 cup low-fat or regular buttermilk shopping list
- 1 large egg, lightly beaten shopping list
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled shopping list
How to make it
- Preheat the oven to 375 degrees.
- For the fruit: Combine the rhubarb, strawberries, almond extract, sugar and cornstarch in a large bowl, mixing to coat the fruit.
- For the topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl, mixing well.
- Whisk together the buttermilk, egg and melted butter in a large measuring cup. Add to the cornmeal mixture and stir just until combined to form a thick batter.
- To assemble: Pour the fruit into a shallow, medium baking dish (2 1/2- to 3-quart capacity), then spoon the topping over the fruit; it should not completely cover the fruit. Bake for 30 to 35 minutes, until the topping begins to brown and fruit juices are bubbling at the edges of the cobbler. Transfer the baking dish to a wire rack to cool for 10 to 15 minutes; serve warm.
The Rating
Reviewed by 8 people-
great post and I can easily convert this to Gluten Free...thank you
peetabear
in mid-hudson valley loved it
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Sounds wonderful -- we had a kind of a rhubarb love-in on here today, didn't we? X0
auntybea
in Vernon loved it
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Looks fantastic and sounds heavenly!
bluewaterandsand
in GAFFNEY loved it
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