• Chopped Rhubarb • Chopped Strawberries • Granulated Sugar • All-Purpose Flour • Baking Powder • Salt • Salted Butter • Vanilla Extract • Boiling Hot Water • Cornstarch (or quick-cooking tapioca)
Preheat oven to 350°F. Combine rhubarb, strawberries, ¾ cup sugar, and cornstarch or tapioca.
Add the fruit mixture and any accumulated juices to a 9x13-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Add cold, cubed butter and use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs about the size of peas.
Add the hot water and vanilla extract to the cobbler mixture, stirring just until it starts coming together.
Sprinkle cobbler topping mixture over the fruit filling in the pan, spreading it out evenly to cover the top.
Bake for 40-45 minutes until golden brown on top and the fruit filling is bubbling around the edges.
Cool for at least 15 minutes before enjoying with a scoop of ice cream.
This is a great recipe to make with your kids because they love to help mix the cobbler topping and cut the fruit with a small knife - supervised!
When sweet strawberries and tart rhubarb join forces, they create the most incredible jammy filling that is basically summer in one bite. And this delicious strawberry rhubarb cobbler has just the right amount of crunch thanks to a light sprinkling of sugar over the top just before baking.