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dished up sourdough strawberry rhubarb cobbler
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Sourdough Strawberry Rhubarb Cobbler: A Recipe from the Farm

The perfect spring or summertime dessert! This Sourdough Strawberry Rhubarb Cobbler: A Recipe from the Farm is so simple and delicious! Enjoy!
Author Mariah Nienhuis

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

Store leftovers at room temperature, covered, for up to 3 days.
https://thefarmchicken.com/sourdough-strawberry-rhubarb-cobbler-a-recipe-from-the-farm/