Gooey Strawberry Rhubarb Sourdough Cobbler

Serves 9
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Directions

  1. 1Preheat the oven to 350F.
  2. 2Preheat the oven to 350F.
  3. 3Preheat the oven to 350F.
  4. 4Grease a 7.5x10.5” or 8x8” baking dish, OR an 10” cast-iron skillet with butter and set aside.
  5. 5Grease a 7.5x10.5” or 8x8” baking dish, OR an 10” cast-iron skillet with butter and set aside.
  6. 6Grease a 7.5x10.5” or 8x8” baking dish, OR an 10” cast-iron skillet with butter and set aside.
  7. 7Prepare the strawberry rhubarb filling in a large pan over medium heat, add the strawberries, rhubarb, sugar, flour, butter, cornstarch, vanilla, and salt.
  8. 8Prepare the strawberry rhubarb filling in a large pan over medium heat, add the strawberries, rhubarb, sugar, flour, butter, cornstarch, vanilla, and salt.
  9. 9Prepare the strawberry rhubarb filling in a large pan over medium heat, add the strawberries, rhubarb, sugar, flour, butter, cornstarch, vanilla, and salt.
  10. 10Cook while stirring regularly, until bubbly and thickened (~5-7 minutes).
  11. 11Cook while stirring regularly, until bubbly and thickened (~5-7 minutes).
  12. 12Cook while stirring regularly, until bubbly and thickened (~5-7 minutes).
  13. 13Pour the strawberry rhubarb mixture into the prepared baking dish and spread into an even layer.
  14. 14Pour the strawberry rhubarb mixture into the prepared baking dish and spread into an even layer.
  15. 15Pour the strawberry rhubarb mixture into the prepared baking dish and spread into an even layer.
  16. 16Prepare the sourdough cobbler topping in a large bowl, add the flour, oats, both sugars, baking powder, salt, sourdough discard, and melted butter.
  17. 17Prepare the sourdough cobbler topping in a large bowl, add the flour, oats, both sugars, baking powder, salt, sourdough discard, and melted butter.
  18. 18Prepare the sourdough cobbler topping in a large bowl, add the flour, oats, both sugars, baking powder, salt, sourdough discard, and melted butter.
  19. 19Mix until well combined, the mixture will seem pretty soft and gooey!
  20. 20Mix until well combined, the mixture will seem pretty soft and gooey!
  21. 21Mix until well combined, the mixture will seem pretty soft and gooey!
  22. 22Scoop portions of the sourdough cobbler topping on top of the warm fruit in the baking dish, making sure to leave some small gaps.
  23. 23Scoop portions of the sourdough cobbler topping on top of the warm fruit in the baking dish, making sure to leave some small gaps.
  24. 24Scoop portions of the sourdough cobbler topping on top of the warm fruit in the baking dish, making sure to leave some small gaps.
  25. 25Sprinkle the top with turbinado/coarse sugar, if desired.
  26. 26Sprinkle the top with turbinado/coarse sugar, if desired.
  27. 27Sprinkle the top with turbinado/coarse sugar, if desired.
  28. 28Bake 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.
  29. 29Bake 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.
  30. 30Bake 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.
  31. 31Remove from the oven and allow to cool for 10-15 minutes before serving.
  32. 32Remove from the oven and allow to cool for 10-15 minutes before serving.
  33. 33Remove from the oven and allow to cool for 10-15 minutes before serving.
  34. 34Serve warm with a scoop of vanilla ice cream, if desired.
  35. 35Serve warm with a scoop of vanilla ice cream, if desired.
  36. 36Serve warm with a scoop of vanilla ice cream, if desired.

Ingredients

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

Equipment

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