Strawberry Rhubarb Cobbler
This strawberry rhubarb cobbler has a delicious and easy to make oat cake that is the perfect base cake for the strawberry rhubarb filling, then it gets topped with a classic crumble streusel topping that takes it over the top.
Servings: 12 servings
Ingredients
For the cobbler's base cake:
- 3 cups quick oats
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 2 cups sugar
- 2 teaspoons salt
- 3/4 cup butter - melted
- 3 eggs
- 1 teaspoon vanilla
- 1/4 cup milk
For the strawberry rhubarb filling:
- 3 cups strawberries - hauled and chopped
- 2 cups rhubarb - diced
- 1 cup sugar
- 1 lemon zested and juiced or 3 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the crumble topping:
- 1/2 cup flour
- 1/4 cup butter - melted
- 1/4 cup sugar
- pinch of salt
Instructions
- Preheat oven to 375 F.
- Blend oats in a food processor or blender until they are finely ground.
- Add ground oats, flour, baking powder, sugar and salt together and stir.
- Add in the melted butter, eggs, vanilla and milk to dry ingredients and mix well.
- Grease a 9 x 13 deep baking dish and add half of the batter in and set the other half aside.
- In a large sauce pan, add strawberries, rhubarb, sugar, lemon zest and juice and bring to a boil then reduce to a simmer.
- Simmer for about 5 minutes then whisk together the cornstarch and water in a small bowl and add to the strawberry rhubarb mixture.
- Simmer until the sauce begins to thicken slightly.
- Pour hot strawberry and rhubarb mixture over the cake batter then top with remaining cake mix, it will look spotty and that is fine.
- In another bowl, add together the crumble ingredients and mix until a loose crumble forms then sprinkle it on top of the cobbler.
- Bake for about 35 minutes then remove from oven and serve warm or cooled.