Strawberry Rhubarb Cobbler-ish
gluttonforlife
Test Kitchen-Approved
- Serves
- 6-8
Somewhere between a traditional cobbler and a pie, this recipe is now legendary in my family, even though I stole it from a former flame's Southern belle mother. Still warm from the oven, topped with softly whipped cream or a scoop of vanilla ice cream, nothing says "summer's coming" better than this. (It's also great for breakfast if there's any left!) - gluttonforlife
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup leaf lard or Crisco
- 1/2 teaspoon salt
- 1/4-1/3 cup half & half
- 2 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 6 cup sliced rhubarb
- 2 cup halved ripe strawberries
- 1/4 cup butter
- 1 egg yolk
- 1 tablespoon half & half
- 1-2 tablespoon turbinado sugar
Featured Video
This is basically a pie without a bottom crust. The pastry is super flaky and delicate and rolled out much easier than I expected. It is very wet when just made but firms up after chilling in the fridge. This is a great way to showcase rhubarb, which pairs well with sweeter strawberries. - Emily
Directions
- Step 1
Combine 1 1/2 cups flour and 1/2 teaspoon salt. Cut in lard or shortening with a fork or 2 knives until crumbly. Sprinkle in half & half until dough comes together. Roll into a ball and cover with saran or wax paper. Refrigerate for 2 hours.
- Step 2
Toss rhubarb and strawberries with lemon juice. Combine sugar, flour and salt and add to fruit. Stir well to coat. Let sit while dough chills.
- Step 3
Preheat oven to 450 degrees.
- Step 4
Remove dough from fridge and roll out on a lightly floured surface. It needs to be big enough to cover the top of a 9x13 pan (or equivalent).
- Step 5
Place fruit mixture in pan, dot all over with butter and lay dough on top, crimping edges to sides.
- Step 6
Make some decorative slits in dough with a knife, or poke some holes with a fork. Beat egg yolk and half & half together, then brush over the dough. Sprinkle with turbinado sugar.
- Step 7
Bake at 450 degrees for 15 minutes, the reduce heat to 375 degrees and bake for another 30 minutes. Serve warm with vanilla ice cream or whipped cream.