In the mood for pie but can’t be bothered to make a pie crust? Yes, that means it’s cobbler time — dessert these evening with ice cream. Puffy vanilla batter on self-picked strawberries from Russell Orchards and rhubarb from the Farm Stand. It was a little overly juicy, but that wasn’t really a problem. 🙂
Ingredients
for the fruit filling
2 cups diced rhubarb
2 cups (1/2 quart) strawberries, washed and sliced, or thawed if frozen
1/2 cup sugar
3 tablespoons cornstarch
for the topping
1 cup All-Purpose Flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, melted, cooled
2 tablespoons milk
1 large egg
1 teaspoon vanilla extract
Demerara sugar, for garnish
Directions
Heat the oven to 350F.
Butter a shallow 1 1/2-quart baking dish or 9 x 9 inch pan. Spread the rhubarb in the dish or pan. Pour the sugar and cornstarch over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the corn starch. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
Whisk together the flour, sugar, baking powder and salt. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients. Stir the batter together until it’s evenly moistened. Spread the batter over the fruit in the pan, and sprinkle it with the demerara sugar.
Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm. With ice cream would be nice.
