Strawberry-Rhubarb Cobbler

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1 hour 6 Servings Print RecipeEmail Recipe


1cupall-purpose flour (plus 1 tablespoon)
1 1⁄2teaspoonbaking powder
1⁄4cupunsalted butter (cold)
2 1⁄2cupfresh rhubarb (or frozen unsweetened rhubarb, thawed and drained – sliced)
1 1⁄2tablespoonquick cooking tapioca
2teaspoonlemon juice
2 1⁄2cupfresh strawberries (halved)
  whipping cream


Sift flour, 2 tablespoons sugar, the baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Pour half-and-half into well; stir until moistened and dough cleans side of bowl.

Heat oven to 425°F. Combine rhubarb, 2/3 cup sugar, the tapioca and the lemon juice in medium-size saucepan. Heat to boiling; reduce heat; simmer, stirring constantly, 2 minutes. Remove from heat; add strawberries and kirsch. Pour into buttered 6-cup baking dish. Gently spread dough over hot filling. Place dish on baking sheet. Bake until top is golden brown, 25 to 30 minutes. Cool 30 minutes; serve with cream.

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