Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!
- 1 cup rhubarb cut in 1" slices
- 1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
- ⅓ cup granulated sugar
- ½ teaspoon fresh lemon juice
- ½ teaspoon lemon zest -finely grated yellow lemon peel
- ½ teaspoon vanilla extract
- 1 pinch salt
- ¾ cup all purpose flour
- 1 Tablespoon granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons COLD butter = ½ stick, cut in chunks
- ¼ cup sour cream
- 2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)
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Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.
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Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.
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Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.
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Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.
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Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!