Gooey Strawberry Rhubarb Sourdough Cobbler

Name: Gooey Strawberry Rhubarb Sourdough Cobbler
Yield: 9 servings
Cuisine: American
Ingredients: 1 lb fresh strawberries, quartered; 2.5 cups diced rhubarb; 0.66 cup granulated sugar; 0.5 cup all-purpose flour; 0.25 cup salted butter; 1 tbsp cornstarch; 2 tsp vanilla extract; 0.5 tsp salt; 1 of lemon juice; 1 cup all-purpose flour; 0.25 cup oats, quick-cooking or old-fashioned; 0.5 cup brown sugar; 0.5 cup granulated sugar; 1.5 tsp baking powder; 0.5 tsp salt; 0.75 cup sourdough discard; 0.5 cup salted butter, melted; of choice turbinado or coarse sugar; vanilla ice cream

Serves 9

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Gooey Strawberry Rhubarb Sourdough Cobbler

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Serves 9

Directions

1Preheat the oven to 350F.
2Grease a 7.5x10.5” or 8x8” baking dish, OR an 10” cast-iron skillet with butter and set aside.
3Prepare the strawberry rhubarb filling in a large pan over medium heat, add the strawberries, rhubarb, sugar, flour, butter, cornstarch, vanilla, and salt.
4Cook while stirring regularly, until bubbly and thickened (~5-7 minutes).
5Pour the strawberry rhubarb mixture into the prepared baking dish and spread into an even layer.
6Prepare the sourdough cobbler topping in a large bowl, add the flour, oats, both sugars, baking powder, salt, sourdough discard, and melted butter.
7Mix until well combined, the mixture will seem pretty soft and gooey!
8Scoop portions of the sourdough cobbler topping on top of the warm fruit in the baking dish, making sure to leave some small gaps.
9Sprinkle the top with turbinado/coarse sugar, if desired.
10Bake at 350F for 45-55 minutes, with a baking sheet placed on the rack below, until the edges are bubbling and the top is golden brown.
11Remove from the oven and allow to cool for 10-15 minutes before serving.
12Serve warm with a scoop of vanilla ice cream, if desired.

Ingredients

1 lb fresh strawberries, quartered
2.5 cups diced rhubarb
0.66 cup granulated sugar
0.5 cup all-purpose flour
0.25 cup salted butter
1 tbsp cornstarch
2 tsp vanilla extract
0.5 tsp salt
1 of lemon juice
1 cup all-purpose flour
0.25 cup oats, quick-cooking or old-fashioned
0.5 cup brown sugar
0.5 cup granulated sugar
1.5 tsp baking powder
0.5 tsp salt
0.75 cup sourdough discard
0.5 cup salted butter, melted
of choice turbinado or coarse sugar
vanilla ice cream

Equipment

large panlarge bowl7.5x10.5” or 8x8” baking dish, OR an 10” cast-iron skillet

Gooey Strawberry Rhubarb Sourdough Cobbler

Gooey Strawberry Rhubarb Sourdough Cobbler

Directions

Ingredients

Equipment

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