Rhubard Strawberry Cobbler with Caramel Sauce
Author: Valerie's Keepers
Serves: 6-8 portions
- Fruit Base
- 3 cups rhubarb, sliced (1/2 inch)
- 3 cups strawberries, hulled and sliced (1/2 inch)
- Dough
- 1 tbsp. butter, room temperature
- 2 eggs
- 1 cup flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. vanilla
- Sauce
- ¼ cup butter
- 1 cup brown sugar
- ¼ cup whole milk or half-half or heavy cream
- Position a rack in middle of oven and preheat to 400°F.
- Fruit Base
- Transfer rhubarb and strawberries to a 2-quart baking dish about 2" deep. Spread evenly. Set aside.
- Dough
- Cream butter, eggs and sugar in a medium bowl using an electric mixer.
- Add flour, baking powder and vanilla, beat until well combined.
- Spoon big dollops of dough over fruits. You want to see some fruit, you don't need to cover it all (see picture above).
- Cook in the oven for 45 minutes.
- Sauce
- In a medium saucepan, put the butter, brown sugar and milk or cream. Whisk gently until well combined and sugar is melted. DO NOT BOIL.
- Divide cobbler in serving bowls, add a little bit of sauce to taste. Delicious with ice cream too!
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/rhubard-strawberry-cobbler/
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