Boxwood Avenue

Strawberry Rhubarb Cornmeal Cobbler

RecipesChloe | Boxwood Ave.2 Comments

Try using cornmeal in this strawberry-rhubarb cobbler; you'll love the delicious sweet and savory combination.

Strawberry Rhubarb Cornmeal Cobbler | Boxwood Avenue

As a child, I detested rhubarb. In fact, I don't think I ever gave it a true chance until one day at my aunt's house. I remember her strawberry rhubarb cobbler being just tart enough to make your mouth water, and just dry enough to sop up the extra ice cream left over in the bowl.  It was then that I decided I was a fan of the classic strawberry-rhubarb flavor.   

This recipe is loosely adapted from her recipe, which was loosely adapted from "Fanny Farmer Cookbook".  


strawberry rhubarb cornmeal cobbler


Strawberry Rhubarb Filling

  • 2 cartons strawberries 
  • 10 stalks rhubarb 
  • 3/4 c. sugar 
  • Dash of vanilla extract 
  • 2 tbsp. cornstarch mixed with 1/4 c. warm water

Cobbler Crust

  • 1/2 c. cornmeal 
  • 1 1/4 c. all purpose flour
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. milk 
  • 1 egg 

Step 1: Rinse and roughly chop fruit into bite size pieces.  In a large pot, add rhubarb and 1/8 c. water, cook on medium for about 5 minutes.  Then add strawberries, sugar, and vanilla.  The amount of sugar you add is completely up to your taste buds!  Let this mixture cook until the rhubarb starts to soften and lose its shape (about 10 minutes). 

Step 2: While the fruit is cooking, move onto making the cobbler crust.  Mix together the dry ingredients in a medium mixing bowl.  Then, add the egg and milk, and mix until combined.  It should resemble a biscuit dough, but still stick to your fingers. Set aside.

Step 3: Once the fruit is cooked, stir in the cornstarch mixture until completely combined with the fruit.  Alternatively, you could use tapioca mix or gelatin, whatever you are comfortable with.  

Step 4:  Pour the fruit mixture into a large baking pan, then with slightly wet fingers, form small "cobbles" with the dough mixture along the top of the fruit.  It may seem like there isn't an accurate fruit to cobble ratio, but the dough expands, so don't worry!

Bake for about 30 minutes at 375 F., but check after 20 minutes (you want the top to be golden brown).

Serve with a scoop of vanilla ice cream and enjoy!

Strawberry Rhubarb Cornmeal Cobbler | Boxwood Avenue

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