Wednesday, May 27, 2009

Strawberry Rhubarb Topsy Turvy Cobbler

Spring is such a bright and hopeful time of year when everything is fresh and new. Here in the Mid-Atlantic States, we can hardly wait for the first spring produce to arrive in our markets. I have a wide variety growing here scattered in various flowerbeds and small garden plots. Early chives, spinach, parsley, asparagus, and one of my all time favorites, rhubarb, find their way to our breakfast table. This cobbler is a favorite all year long, featuring whatever fruit is in season. Strawberry and rhubarb, that classic combo, is on the menu today. Look for red-stemmed rhubarb as it adds glorious color.


1/2 cup butter
2 cups all-purpose flour
1 ¼ cups sugar
4 teaspoons baking powder
1 ½ cups milk
Zest from ½ lemon
3 large rhubarb stems, skinned and sliced
1 pint fresh strawberries, washed, stemmed and sliced


Preheat the oven to 350F. In the oven, melt butter in the bottom of your pan. This can be done in small baking cups, a 9-inch deep dish pie plate or a 9X13 baking pan.

Mix the dry ingredients lightly with a wire whisk.

Add the milk and stir with the whisk until just blended.

Remove the pan with the melted butter from the oven, and immediately pour the batter into the hot pan. You will see the batter immediately start to “bake” around the edges.

Evenly distribute the sliced strawberries and rhubarb over top

Return to the oven and bake for 35 minutes.

The cobbler is done when a toothpick comes out clean.

Serve warm sprinkled with powdered sugar.

Serves 8

Swiss Woods Inn
Debbie Mosimann
Bed and Breakfast Foodie
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1 comment:

  1. Yummmm! Love rhubarb and anything with rhubarb in it.
    Ray Rosset