Mini Strawberry Rhubarb Cobblers
Delicious mini cobblers made with fresh strawberries and rhubarb, perfect for a cozy dessert any day of the week.
Servings: 4 servings
Calories: 250kcal
Ingredients
Fruit Filling
- 1 cup chopped rhubarb Fresh, young rhubarb is preferred.
- 1 cup sliced strawberries Ripe strawberries will enhance flavor.
- 1/3 cup granulated sugar Adjust based on sweetness of fruit.
- 1 tablespoon cornstarch Helps thicken the filling.
- 1 teaspoon lemon juice For added brightness.
- 1 pinch salt Enhances flavor.
- 1/2 teaspoon vanilla Optional, for added flavor.
Topping
- 3/4 cup all-purpose flour Alternatives available for gluten-free.
- 2 tablespoons granulated sugar For sweetness.
- 1 tablespoon brown sugar For depth of flavor.
- 1 teaspoon baking powder Leavening agent.
- 1/4 teaspoon salt Enhances flavor.
- 3 tablespoons cold unsalted butter, diced Cold butter yields a better texture.
- 1/3 cup milk or buttermilk For moisture.
- 1/4 teaspoon cinnamon Optional spice for flavor.
Extras
- to taste coarse sugar For topping.
- to serve cream or ice cream Optional, for serving.
Instructions
Preparation
- Preheat the oven to 375°F.
- Toss strawberries and rhubarb with sugar, cornstarch, lemon juice, salt, and vanilla. Let it sit for 10 minutes.
Making the Topping
- Whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- Cut in cold butter until pea-sized crumbs form.
- Stir in milk until just combined; the mixture should be thick and slightly sticky.
Assembling the Cobblers
- Divide the fruit mixture among ramekins. Spoon dollops of topping on each.
- Sprinkle with coarse sugar.
Baking
- Bake for 22 to 28 minutes until the topping is golden and fruit is bubbling. Cool for 10 minutes before serving.
Serving
- Serve warm with a sprinkle of cream or scoop of ice cream.
Notes
For larger portions, use 10-ounce ramekins and adjust bake time. Taste the filling before baking to adjust sugar levels if needed.