Recipe

Strawberry Rhubarb Cobbler-ish

Community Pick!

Recipe
No Questions Yet

Photo by gluttonforlife

This recipe was entered in the contest for Your Best Rhubarb
A&M's Testing Notes: This is basically a pie without a bottom crust. The pastry is super flaky and delicate and rolled out much easier than I expected. It is very wet when just made but firms up after chilling...
This is basically a pie without a bottom crust. The pastry is super flaky and delicate and rolled out much easier than I expected. It is very wet when just made but firms up after chilling in the fridge. This is a great way to showcase rhubarb, which pairs well with sweeter strawberries. - Emily

Expand Collapse
Chef
gluttonforlife's Notes: Somewhere between a traditional cobbler and a pie, this recipe is now legendary in my family, even though I stole it from a former flame's Southern belle mother. Still warm from the oven...
Somewhere between a traditional cobbler and a pie, this recipe is now legendary in my family, even though I stole it from a former flame's Southern belle mother. Still warm from the oven, topped with softly whipped cream or a scoop of vanilla ice cream, nothing says "summer's coming" better than this. (It's also great for breakfast if there's any left!) - gluttonforlife

Expand Collapse

Serves 6-8

1 1/2 cup all-purpose flour Ask a question about this ingredient

1/2 cup leaf lard or Crisco Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

1/4-1/3 cup half & half Ask a question about this ingredient

2 1/2 cups sugar Ask a question about this ingredient

3/4 cups all-purpose flour Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1 tablespoon fresh lemon juice Ask a question about this ingredient

6 cups sliced rhubarb Ask a question about this ingredient

2 cups halved ripe strawberries Ask a question about this ingredient

1/4 cup butter Ask a question about this ingredient

1 egg yolk Ask a question about this ingredient

1 tablespoon half & half Ask a question about this ingredient

1-2 tablespoon turbinado sugar Ask a question about this ingredient

Combine 1 1/2 cups flour and 1/2 teaspoon salt. Cut in lard or shortening with a fork or 2 knives until crumbly. Sprinkle in half & half until dough comes together. Roll into a ball and cover with saran or wax paper. Refrigerate for 2 hours.
Ask a question about this step
Toss rhubarb and strawberries with lemon juice. Combine sugar, flour and salt and add to fruit. Stir well to coat. Let sit while dough chills.
Ask a question about this step
Preheat oven to 450 degrees.
Ask a question about this step
Remove dough from fridge and roll out on a lightly floured surface. It needs to be big enough to cover the top of a 9x13 pan (or equivalent).
Ask a question about this step
Place fruit mixture in pan, dot all over with butter and lay dough on top, crimping edges to sides.
Ask a question about this step
Make some decorative slits in dough with a knife, or poke some holes with a fork. Beat egg yolk and half & half together, then brush over the dough. Sprinkle with turbinado sugar.
Ask a question about this step
Bake at 450 degrees for 15 minutes, the reduce heat to 375 degrees and bake for another 30 minutes. Serve warm with vanilla ice cream or whipped cream.
Ask a question about this step

4 Comments on Strawberry Rhubarb Cobbler-ish

citruslighning added over 2 years ago

Excellent! Made it with only 2 cups of sugar, and it was still delicious.

gluttonforlife added over 2 years ago

Yeah, I guess that really depends on your berries and your tastebuds. Less is always better when it comes to sugar, though. Glad you liked it!!

gluttonforlife added over 2 years ago

Flying Pig at Union Square Farmer's Market has it; also I'm sure you can get it at Dickson's in Chelsea Market or any other great meat purveyor. It often comes already rendered, but just remember you don't want the hydrogenated supermarket kind of lard. Leaf lard is from the area around the pig's kidneys and not only makes the best pie crust but is highly nutritious. Enjoy!