Teresa's Recipes
Rhubarb and Blueberry Cobbler
Experience the delightful harmony of tart rhubarb and luscious blueberries in this irresistible cobbler. Perfectly sweetened and topped with a buttery, crispy crust, this classic summer dessert encapsulates the essence of sunny picnics and family gatherings. Each bite unveils a warm, bubbling filling that dances with flavor, while the flaky topping adds a delightful crunch. Dating back to the early 19th century, cobblers are a beloved staple of American cuisine, traditionally made with seasonal fruits. This cobbler celebrates those vibrant flavors, making it a must-have for your summer dessert repertoire.
Ingredients
- 4 cups, chopped Rhubarb
- 2 cups, fresh or frozen Blueberries
- 1 1/4 cups, divided Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons, freshly squeezed Lemon juice
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 3/4 cup Milk
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 280
- Fat: 10g
- Carbs: 45g
- Protein: 3g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, blueberries, 1 cup of granulated sugar, cornstarch, and lemon juice. Gently mix until the fruit is well coated.
- Transfer the fruit mixture to a 9x9-inch baking dish, spreading it evenly to ensure even cooking.
- In a separate bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt until well blended.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and vanilla extract. Stir gently until just combined, being careful not to overmix, as this will ensure a tender topping.
- Drop spoonfuls of the cobbler topping over the fruit mixture, ensuring it covers the fruit but allows some peeking through for a rustic look.
- Bake in the preheated oven for 35-40 minutes, or until the filling is bubbly and the cobbler topping is golden brown and set.
- Remove from the oven and let cool for about 10 minutes before serving to allow the juices to thicken slightly.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Tips
- For a touch of spice, consider adding a teaspoon of cinnamon or nutmeg to the fruit mixture.
- If using frozen blueberries, no need to thaw; just add them directly to the mixture.
- Feel free to experiment with other fruits like strawberries or peaches for a different flavor profile.