Sourdough Strawberry Rhubarb Cobbler: A Recipe from the Farm
This Sourdough Strawberry Rhubarb Cobbler is full of sweet strawberries, tart rhubarb and a sourdough cobbler topping that is golden brown with the right amount of crunch.
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One of the things that I love about baking is making a family recipe. I love that it is something by grandma, mom, mother-in-law, sister, or my husband’s grandma’s, etc. spent time making for the family. From the handwritten recipe cards to the beautiful memories. This recipe derived from just that- a family recipe on my husband’s side of the family. They make this fruit cobbler often and it is so good and also simple to put together. I hope you love this sourdough variation! Sourdough Strawberry Rhubarb Cobbler: A Recipe from the Farm.
This Sourdough Strawberry Rhubarb Cobbler is full of sweet strawberries, tart rhubarb and a sourdough cobbler topping that is golden brown with the right amount of crunch that brings it all together. This is a great recipe for a spring or summertime treat! Its perfect to share with friends or scoop up a dish, pour a little cream over it, and sit in the sunshine on the front porch! However you like to eat it; enjoy!
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Sourdough Strawberry Rhubarb Cobbler Ingredients:
The Fruit:
- Frozen or Fresh Rhubarb: In this recipe, rhubarb and strawberry are used. If you weren’t already aware of this, strawberries and rhubarb go together like PB&J. The sweetness of the strawberries with the tartness of the rhubarb. Such a delicious flavor combination. And the colors! Green, pink and red. So pretty! I know you can find rhubarb in a grocery store in some parts of the country but in certain parts of the world there is an abundance of rhubarb to go around in communities. Check with your neighborhood or plant some in your backyard so you have a rhubarb patch during rhubarb season.
- Frozen or Fresh Strawberries: There are 2 cups of strawberries in this recipe. I like to do a diced strawberry in this cobbler. If you slice this sweet fruit, they are just big pieces of strawberry and they don’t incorporate as well. If you use frozen there is no need to thaw them first unless they are whole. You can use strawberries from the grocery store or freshly picked from a strawberry farm during strawberry season. Google to see if you have any U-pick farms or Farmer’s Markets in your area. It makes for a great outing, and the strawberries are usually so much better than store bought!
The Sourdough Cobbler:
- Sugar: Granulated or white sugar is sprinkled on top and also added into the breaded part of the cobbler.
- Oil: You can use any mild flavored oil for this recipe. I like using canola oil but feel free to use your favorite oil. You could also substitute the oil for melted butter.
- All-Purpose Flour: With the addition of sourdough discard in this recipe, you just need a little bit of flour.
- Sourdough Discard: Do you know what sourdough discard is? If not, I have a post all about it and you can check it out here. You can use your sourdough discard cold or room temperature in this recipe.
- Baking Powder: This leavening agent helps make the cobbler dough light and fluffy.
- Salt: To help even out the flavors.
- Milk: I use whole milk in this recipe but 2% or 1% should also work.
- Cornstarch: This is mixed with a cup of sugar and sprinkled on top of the cobbler before the water is added.
- Boiling Water: This recipe is so strange in the fact that after you have it all together you take boiling water and pour it over the cobbler. Have you ever seen that done? It seems really different but trust the process the end result is so good!
Check out Learning Sourdough with Agnes if you don’t have a sourdough starter yet!
Preparing the Fruit
I like to wash my fruit before I cut it up. Then simply dice the rhubarb into about ¼” – ½” pieces and cut off the tops of the strawberries and then dice them to about the same size.
Other Fruit Options for the Cobbler:
There are so many different options of cobbler you can make. Easily substitute your favorite fruit for the four cups of fruit in this recipe. Don’t have 4 cups of fruit? Simple, just cut the recipe in half, use 2 cups of fruit, and bake in a 9”x 9” pan.
The Recipe Process in Pictures:
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Frequently Asked Questions:
It’s really quite simple. Pour ½ cup cold cream in the bowl of a stand mixer and beat on high until stiff peaks form. Make sure not to overbeat the cream. Once stiff peaks have formed add 2 teaspoons of sugar and a teaspoon of vanilla if you’d like and enjoy on your favorite dessert!
Cobbler is best the first day it is made but it is also good up to 3 days after it is baked. Cover it and place on the counter at room temperature.
You get sourdough discard when your active discard has fallen and is no longer active. Discard simply put is unripe sourdough starter. You can read more about it here!
Sourdough Strawberry Rhubarb Cobbler: A Recipe from the Farm
- 2 cups strawberries, diced
- 2 cups rhubarb, washed and diced
- ¾ cup sugar (150g)
- 3T oil (33g)
- ½ cup sourdough starter discard (115g)
- ¾ cup flour, all-purpose (96g)
- 1 tsp baking powder (3g)
- ½ cup milk (130g)
- ¼ tsp salt
- 1 cup white sugar (197g)
- 1 T cornstarch (10g)
- 1 cup boiling water (240g)
Instructions:
- First thing, in a large bowl cream together the sugar and oil. Then add the sourdough starter discard, mixing well until it is incorporated. Add to this mixture the flour, baking powder, salt, (that have been mixed together in a small bowl) and the milk. Mix well and then spread it over the prepared fruit mixture that has been placed in a 9”x13” glass pan.
- In a small bowl, mix the sugar and cornstarch together and sprinkle that on top of the batter.
- Then in a small saucepan bring the water to a boil and pour this over the entire top of the cobbler. Place in a preheated 375-degree oven for 50 minutes to an hour. You want the top to be nicely golden.
- Serve in your favorite dessert dishes with a dollop of homemade whipped topping, a scoop of vanilla ice cream or just pour a little cream over the top and enjoy!
- Store leftovers at room temperature, covered, for up to 3 days.
Sourdough Strawberry Rhubarb Cobbler: A Recipe from the Farm
Ingredients
Ingredients for Cobbler:
- 2 cups strawberries diced
- 2 cups rhubarb washed and diced
- ¾ cup sugar 150g
- 3 T oil 33g
- ½ cup sourdough starter discard 115g
- ¾ cup flour all-purpose (96g)
- 1 tsp baking powder 3g
- ½ cup milk 130g
- ¼ tsp salt
Topping for Cobbler:
- 1 cup white sugar 197g
- 1 T cornstarch 10g
- 1 cup boiling water 240g
Instructions
Instructions:
- First thing, in a large bowl cream together the sugar and oil. Then add the sourdough starter discard, mixing well until it is incorporated.
- Add to this mixture the flour, baking powder, salt, (that have been mixed together in a small bowl) and the milk.
- Mix well and then spread it over the prepared fruit mixture that has been placed in a 9”x13” glass pan.
- In a small bowl, mix the sugar and cornstarch together and sprinkle that on top of the batter.
- Then in a small saucepan bring the water to a boil and pour this over the entire top of the cobbler. Place in a preheated 375-degree oven for 50 minutes to an hour. You want the top to be nicely golden.
- Serve in your favorite dessert dishes with a dollop of homemade whipped topping, a scoop of vanilla ice cream or just pour a little cream over the top and enjoy!
Notes
This is a delicious strawberry rhubarb cobbler and I hope you make so many good memories from serving this sourdough recipe to your friends and family. It’s sure to be a big hit and is such an easy recipe. This cobbler recipe is one of many classic desserts with a delicious sourdough twist. (Check out the list below for more.)
From our farm to your family! I wonder how this recipe would be in a cast iron skillet?
Be sure to leave a comment or any questions below. Thank you for stopping by TheFarmChicken!
Mariah Nienhuis | TheFarmChicken.com
But ye, brethren, be not weary in well doing.
2 Thessalonions 3:13
More Rhubarb Recipes:
Other Sourdough Discard Desserts:
- Sourdough Apple Cider Donuts (Baked): A Recipe from the Farm
- Sourdough Discard Animal Crackers: A Recipe from the Farm
- Sourdough Discard Chocolate Chip Oatmeal Cookies
- Moist Sourdough Chocolate Cake: A Recipe from the Farm
- Sourdough Chocolate and Cream Sandwich Cookie Recipe
- Homemade Sourdough Pop Tarts: A Recipe from the Farm
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I made this for church today, and it was devoured. One neighbor even said, “That was delicious and I don’t like rhubarb.” I did cut the sugar down to a half cup sprinkled over top, and it was still plenty sweet. Topped it with homemade whipped cream.
Hi Bethany! I am so glad to hear your experience with this recipe! It really is so good with whipped cream!