Gooey Strawberry Rhubarb Sourdough Cobbler
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
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