Strawberry Rhubarb Cobbler
It’s strawberry time! This recipe makes a really great tasting summer dessert in no time at all. It’s pretty perfect to bring along to a BBQ!
It’s June and you know what that means: Strawberries and plenty of them! It’s time for the “pick your own” fields and farm stands on almost every road in the Hudson Valley!
Before I know it, strawberry season will be gone until next year and I’ll be stuffing my face with blueberries and peaches but I’d really like to savor berry season.
Dear Summer, let’s slow down a bit.
Add ice cream to the top of this whole wheat strawberry rhubarb cobbler or some fresh homemade whipped cream.
Can I make this recipe dariy free or vegan?
You sure can!
If you’re dairy-free or vegan you have some options for the egg and the butter.
Replacing eggs can be tricky but the most common egg relacements are flax seeds mixed with water, mashed bananas, or applesauce.
You can use coconut oil instead of the butter and top with your favorite vegan ice cream or whipped cream.
I always love the look of cleaned plates.
It makes me feel like whoever just ate what I made them really enjoyed it.
As I was preparing the scene for this food photography shoot I accidentally hit my remote and got this ghostly photo of my hand.
I didn’t realize that the shutter released until I was post-processing this batch in Lightroom.
I completely fell in love with this creepy image. I almost wish I wasn’t wearing a Fitbit, it would have made it creepier!
Strawberry Rhubarb Cobbler
If you need a dairy-free version of this recipe, use melted coconut oil in place of the melted butter.
Ingredients
- 1 cup rhubarb (about 3 stalks)
- 3 cups strawberries
- 1 large egg
- 3/4 cup coconut or unrefined sugar
- 3/4 cup + 2 tbsp white whole wheat flour
- 6 Tbsp butter, melted
- 1 Tbsps lemon juice
Instructions
- Preheat oven to 375 ° F.
- Grease a square 8x8 pan with butter and set aside.
- Hull and slice strawberries into quarters and chop the rhubarb stalks, making sure to discard the leaves.
- Toss the strawberries and rhubarb with lemon juice in the 8x8 pan and set aside.
- In a medium bowl, stir together the large egg, coconut or unrefined sugar and white whole wheat flour with a spatula until the mixture becomes coarse.
- Sprinkle the coarse mixture over the fruit and drizzle with the melted butter.
- Bake in the preheated oven for 25-35 minutes, or until the top of the cobbler is golden brown.
- Serve with ice cream or whipped cream and garnish with any remaining sliced strawberries.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 136mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.
i have never been to strawberry picking but the idea of eating strawberries or any berries this time of the year is just wonderful.
You should go! While Strawberries are probably over by now… raspberries and blueberries should still be pick-able…. 😀
Wow, love these photos, and I love the plates. And I agree the ghostly one is great too. Though I disagree about the fitbit. Since I am a fitbit wearer myself and never take it off. 😉 Cheers Sam!
Haha! Thanks Katie! I got those plates from either West Elm or Crate and Barrel.
Which fitbit do you wear? I have the flex and just yesterday I forgot to take the fitbit out of its charger and put it in the band… I only noticed when I checked the app to see my steps and it said ZERO! Unfortunately yesterday wasn’t the first time I did that!