I have another strawberry rhubarb dessert. I am obsessed with this combo, sweet strawberries paired with tart rhubarb I mean its a match make in heaven and I will continue to make more recipes with this combo. Hope you like this strawberry rhubarb cobbler cake as much as I do.
So what is a cobbler?
It is a dessert that has a fruit base with a batter, biscuit or dumpling topping. Depending on where you live is pretty much what term you will call it. I know in UK a biscuit is definitely not what you would call this topping.
It is like a doughy dense cake. That is the best way I would describe it.
Now, a cobbler in the southern US is a bit different, according to a good friend of mine who is from Georgia a peach cobbler has the fruit sandwiched in the middle of the batter. I haven’t managed to replicate this yet but I will eventually.
My cakey twist of the strawberry rhubarb cobbler
I do love a cobbler but I don’t always want a hot dessert especially when the weather is warming up which is prime strawberry and rhubarb season. So I decided to do a twist on the classic strawberry rhubarb cobbler
This recipe is still quite dense like a cobbler it isn’t a fluffy cake. But instead of having the fuit below and the dough the top, I have sandwiched the fruit in between the dough in stead.
So is it like that southern cobbler? In a way yes because the fruit is sandwiched, but also no, this cobbler is a lot firmer more cake like the southern peach cobbler doesn’t hold its form or so I am told.
What tools and equipment do you need
- Chopping board and knife
- Mixing Bowls, small and medium click here
- Wooden spoon or spatula
- 8×8 ovenproof dish click here
- Optional stand mixer, I swear by my kitchen aid I know they are expensive but I think they are worth every penny. click here
Ingredients list
Strawberries. I highly recommend using fresh fruit for this recipe frozen fruit tends to be a lot wetter and this will affect the end result. If you do choose to use frozen fruit then defrost them first and drain any excess liquid.
Rhubarb. Just as with the strawberries try and use fresh fruit. If you use frozen drain off any liquid, also especially with rhubarb measure amount before defrosting as rhubarb shrinks down a lot once defrosted.
Sugar. For this recipe I use a granulated cane sugar but any granulated white works fine.
optional Jack Daniels whisky or another bourbon whisky
Butter. I also use an unsalted butter but that’s my personal preference as I like to add my own salt. But salted will be fine just keep that in mind when adding additional salt.
Egg. Always free range local eggs in my home. But any medium sized egg is good. It needs to be room temperature. If your egg is cold out of the fridge you can add it to a cup of warm water for a few minutes.
Vanilla extract. Never the imitation stuff
Flour. A good all purpose (plain) flour.
Baking powder and baking soda (bicarbonate of soda)
Sour cream. If you use a high fat extra thick variety then I would reduce the amount slightly and replace that with milk. This is a thick batter already.
How to make the strawberry rhubarb cobbler
Pre heat your oven to 375F, 190C or gas mark 5 and grease your baking dish with butter.
Fruit filling
Begin by cutting up the fruit into bite sized pieces place in a small mixing bowl.
Add in the sugar, pinch of salt and the optional Jack Daniels whisky
Place the bowl to one side. The sugar will dissolve and bring out the juices naturally in the fruit this is called macerating.
Cobbler batter
In a medium mixing bowl or the bowl of a stand mixer cream together your soft room butter and sugar and beat until it is smooth.
Add in the egg and vanilla extract, don’t beat this in too hard we just want it to be just incorporated in not over mixed. I think it looks a bit like scrambled eggs
Add in your dry ingredients the flour baking powder and baking soda (bicarbonate of soda), along with a pinch of salt. Mix this in until its fully combined. If your using a mixer use a medium low speed.
Finally add in your sour cream and again mix until it has been fully incorporated.
This is a thick dough don’t worry that’s fine.
Assemble the cobbler
Spoon around two thirds of the dough evenly into the baking dish
Add the fruit and any juice that has come out of the fruit in to the dish making sure they cover the dough evenly you don’t want any large clumps of fruit.
Spoon the rest of the dough over the fruit. try and cover as much of the surface as possible. It isn’t super easy because the dough is thick just do your best. I actually end up using my fingers to spread it around.
Bake
Place in the oven and bake for around 50 minutes or until it is cooked through. You can poke a skewer into the cake to test this if it comes out with no batter on it then it is done.
Remove it from the oven and let stand for around 5 minutes before serving if you are wanting it warm. Otherwise leave it until fully cooled before eating.
This dessert is fantastic with either vanilla ice cream, whipping cream or homemade custard.
Don’t forget to rate the recipe let me know how you like it.
You might also love my strawberry rhubarb custard shortbread crumble recipe find it here
Strawberry Rhubarb Cobbler Cake
A different take on a typical cobbler this cobbler cake is fantastic either warm or cold.
Ingredients
Fruit filling
- 250g (1 1/2 cup) Strawberries cut into bite sized pieces
- 150g (1 heaped cup) Rhubarb around 2 good sized stalks
- 85g (1/3 cup) Cane Sugar
- Optional: 3 tbsp Jack Daniels or a bourbon whisky
Cake batter
- 70g (1/3 Cup) Soft room temperature unsalted butter
- 160g (3/4 Cup) Cane sugar
- 1 Egg at room temperature (see note)
- 1 tsp Vanilla extract
- 250g (1 1/2 Cups) All purpose (plain) flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda (Bicarbonate of soda)
- Pinch salt
- (3/4 Cup) sour cream
Instructions
Pre heat your oven to 375F, 190C or gas mark 5 and grease your baking dish with butter.
- Begin by cutting up the fruit into bite sized pieces place in a small mixing bowl.
- Add in the sugar, pinch of salt and the optional Jack Daniels whisky.
- Place the bowl to one side. The sugar will dissolve and bring out the juices naturally in the fruit this is called macerating.
- In a medium mixing bowl or the bowl of a stand mixer cream together your soft room butter and sugar and beat until it is smooth.
- Add in the egg and vanilla extract, don't beat this in too hard we just want it to be just incorporated in not over mixed.
- Add in your dry ingredients the flour baking powder and baking soda (bicarbonate of soda), along with a pinch of salt. Mix this in until its fully combined. If your using a mixer use a medium low speed.
- Finally add in your sour cream and again mix until it has been fully incorporated. (see note). This is a thick dough don't worry that's fine.
- Spoon around two thirds of the dough evenly into the baking dish.
- Add the fruit and any juice that has come out of the fruit in to the dish making sure they cover the dough evenly you don't want any large clumps of fruit.
- Spoon the rest of the dough over the fruit. try and cover as much of the surface as possible. It isn't super easy because the dough is thick just do your best. I actually use my fingers to spread it around.
- Place in the oven and bake for around 50 minutes or until it is cooked through. You can poke a skewer into the cake to test this if it comes out with no batter on it then it is done.
- Remove it from the oven and let stand for around 5 minutes before serving if you are wanting it warm. Otherwise leave it until fully cooled before eating.
This dessert is fantastic with either vanilla ice cream, whipping cream or homemade custard.
You can store it in an airtight container in the fridge for around 4 days.
Don't forget to rate the recipe above it really helps.
Notes
- If you choose to use frozen fruit then make sure to defrost it fist and drain the liquid off. Also measure before defrosting if using cup measurements, it will shrink a lot.
- If your egg is cold then pop it in a cup of hot water for a couple of minutes to warm it up.
- If you choose to use a high fat thick sour cream then I would reduce the amount to 1/2 Cup and substitute the remaining 1/4 cup with milk.
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