July 20, 2015

Strawberry Rhubarb Cobbler

Name: Strawberry Rhubarb Cobbler
Ingredients: 1 quart strawberries (stemmed and quartered); 4 stalks rhubarb (cut into 1/2-inch lengths); 3/4 cup sugar; 1/4 cup cornstarch; 1 orange (zested and juiced); 1/2 cup of fresh orange juice; Topping:; 1 1/4 cups whole-wheat flour; 1/2 cup rolled oats; 1/2 cup sugar; 1 1/4 sticks butter (cut into pea-sized pieces); 1 teaspoon vanilla extract; Pinch salt; 1 to 2 tablespoons water

I am so excited to share a recipe from *The* Pink Cake Plate! I had the pleasure of meeting Laura at a conference last year, and she is every bit as sweet as genuine as I hoped she would be! This strawberry rhubarb cobbler looks so yummy, I can’t wait to try it myself!

From Laura:

Hey y’all this is Laura from Pink Cake Plate! I’m so excited to be here today sharing this easy Strawberry Rhubarb Cobbler Recipe! I have never made a strawberry rhubarb pie so I thought I would try to make one then I remembered I can’t make pie soooooo I compromised and made a strawberry rhubarb cobbler!

Take a look at this adorable Pie table we set up!

And here are all our Pies!! They were so delicious!!

Mine is the one on the lower right! It wasn’t very pretty but it sure was tasty. Serve it warm with fresh whipped cream or a scoop of ice cream!! I especially liked it with ice cream!

Strawberry Rhubarb Cobbler

Author Laura Petersen

Ingredients

1 quart strawberries stemmed and quartered
4 stalks rhubarb cut into 1/2-inch lengths
3/4 cup sugar
1/4 cup cornstarch
1 orange zested and juiced
1/2 cup of fresh orange juice
Topping:
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1/2 cup sugar
1 1/4 sticks butter cut into pea-sized pieces
1 teaspoon vanilla extract
Pinch salt
1 to 2 tablespoons water

Instructions

Preheat the oven to 350 degrees F.
Filling:
Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.
Topping:
In a food processor combine the flour, oats and sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.

If your wanting to bring something different to your summer BBQ or Party give this recipe a try. It is easy and soooo good! Oh and if you cant find fresh rhubarb you can use frozen. Just let it thaw in a colander and let the excess liquid drain off the rhubarb as it thaws!