Top | Newsletter featured recipes

Strawberry Rhubarb Cobbler

(recipe, Hillsdale Farmers' Market)


  1. 4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks (rhubarb leaves are toxic; make sure to trim away and discard any leaves, trim ends.)
  2. 2 cups strawberries, stemmed and sliced (about 2 pints)
  3. ½ cup white sugar
  4. 2 Tbsp. of quick cooking tapioca
  5. 1 tsp. of grated orange peel
  6. 2 cups all purpose flour
  7. 3 tsp. baking powder
  8. ½ tsp. salt
  9. ½ cup butter
  10. ½ cup milk
  11. 1 egg, lightly beaten


  1. Preheat oven to 350 degrees Farenheit.
  2. Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.
  3. In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
  4. Pour fruit into a 13x9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.