Pipe Dream #210: To Be TartNotATart – Strawberry Rhubarb Cornmeal Cobbler

rhubarb cobbler 8

rhubarb cobbler 3

I realize that rhubarb is no longer in season. But I’m posting this anyway, because I think you should make this cobbler, except with a different fruit. Unlike a more traditional cobbler recipe, this one includes cornmeal in the biscuit dough, making for a light, cornbread-y type topping. I think this would pair particularly well with a lemon-blueberry filling, or the late-summer plums with which this topping was originally paired. I’m looking forward to making another strawberry rhubarb cobbler with a more traditional biscuit topping.

rhubarb cobbler 6

rhubarb cobbler 7

I loved loved lived the sweet-tart flavors meld. The rest of my family felt that neither the biscuit topping nor the filling was sweet enough. I think they were just wishing that it was a crisp or crumble like they are used to snarfing. I beg to differ regarding the sweetness, but you could try increasing the sugar in the filling by 1/4 cup if you’re nervous about it.

rhubarb cobbler 5

rhubarb cobbler 4

Stop. Look at that.

Ok, the original recipe called for 1 hour and 15 minutes of bake time, but I found my biscuits brown and fruit gurgling at 50 minutes. If your biscuits are getting brown before your fruit is warm, just cover them with a little aluminum. Also, it is key to let the cobbler cool for at least 30 minutes before serving; it gives the fruit juices time to thicken up a little bit after simmering with the cornstarch.

rhubarb cobbler 2

Springing, already,

L

Strawberry Rhubarb Cornmeal Cobbler

Adapted from Food & Wine

1 1/2 pounds rhubarb + 2 1/2 pounds strawberries, in chunks
3/4 cup sugar
2 tablespoons cornstarch
2 cups all-purpose flour
1/2 cup white cornmeal
3/4 cup sugar
1 teaspoon ground ginger
1 tablespoon baking powder
1 teaspoon kosher salt
2 sticks cold butter, cubed
3/4 cup milk

In a bowl, toss the rhubarb and strawberries with 3/4 cups sugar and the cornstarch and let stand for 10 minutes.

Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, ginger, baking powder and salt. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.

Spread the filling in a 9-by-13-inch baking dish. Scoop 15 mounds of dough over the filling. Bake in the center of the oven for about 50 minutes, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.

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2 Responses to “Pipe Dream #210: To Be TartNotATart – Strawberry Rhubarb Cornmeal Cobbler”


  1. 1 Camelia August 21, 2013 at 4:24 pm

    it looks really amazing!


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