Sadly, summer is coming to an end. So why not celebrate the last few weeks of summer by baking this yummy, and healthier, strawberry rhubarb cobbler?! I rarely bake because I prefer savory over sweet, but I wanted to take advantage of strawberries and rhubarb being in season during the summer months. I’ve been playing around with this recipe for quite some time now; however, I think I’ve finally nailed it! I made this cobbler a little healthier by using whole wheat flour, oats, and less butter. Don’t worry, the flavors are all still there :)! It’s a great recipe because you can use virtually any fruits you like, such as berries, plums, or peaches. I even made this cobbler with frozen berries and it came out just as delicious.
I portioned this recipe for 6 to 8 servings because it’s slightly more labor intensive. Basically, you’ll want to enjoy the fruits of your labor for a few days ;). Plus, what’s better than having homemade dessert readily available for a few nights? You can store this cobbler in the refrigerator for about 5 days.
Give this recipe a try and let summer go out with a bang! This would also be a great dessert to make for a Labor Day picnic or barbecue.
Recipe
Yield: 6 to 8 servings
INGREDIENTS FOR FILLING:
4 cups fresh strawberries, hulled and halved, if large
4 cups fresh rhubarb, cut into 1/2-inch thick slices (about 4 to 5 stalks)
1/3 cup granulated sugar
1/2 lemon, zested and juiced
INGREDIENTS FOR TOPPING:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
6 tbsp. granulated sugar, divided
1 tsp. baking powder
1/4 tsp. salt
4 tbsp. unsalted butter
1/2 cup low fat buttermilk*
1/2 tsp. cinnamon
1 tbsp. cornstarch
1 cup boiling water
3 tbsp. quick cooking (not instant) oats
*Note: If you don’t have buttermilk, you can easily make a substitute at home using lemon and milk. Put 1/2 tablespoon fresh lemon juice into a measuring cup. Pour milk into the measuring cup until it reaches 1/2 cup. Give it a quick mix and you’re set!
DIRECTIONS:
1. Preheat oven to 350 degrees F. In an 8 x 12 baking dish, mix the strawberries, rhubarb, sugar, lemon zest and juice.
2. To make the topping, place the flour, 4 tablespoons sugar, baking powder, and salt in a food processor. Pulse 2 to 3 times to mix. Add the butter and pulse another 5 to 6 times, until the butter forms pea-size balls with the flour. Add the buttermilk and pulse a few times, until the liquid begins to combine with the flour to form a dough. Do not overmix! It’s okay if not all of the flour is completely mixed in.
3. Using a large spoon, dot the top of the strawberries and rhubarb with the topping mixture.
4. In a small bowl, mix the remaining 2 tablespoons sugar, cinnamon, and cornstarch. Sprinkle evenly over the topping mixture. Gently pour the boiling water over the entire cobbler. Sprinkle the oats on top.
5. Bake until the top is golden brown and cooked through, about 30 to 35 minutes.
