Strawberry Rhubarb Cobbler

Amazing summer dessert


  • 1- Large bowl
  • Food Processor
  • Cutting boards
  • Knives
  • Zester
  • Measuring utensils
  • 9x13 baking dish
  • Cooking spray


  • 1-1/2 cup all purpose flour
  • 1 cup whole wheat pastry flour ( or regular whole wheat flour)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 sticks or 1 cup of ice cold butter (cut in cubes)
  • 6-8 Tablespoons ice water
  • 2 cups strawberries (cut in 1/4 pieces)
  • 2 large stalks of rhubarb (2 cups chopped)
  • 1/4 cup sugar ( can use honey or maple syrup)
  • 2 Tablespoons flours
  • 1 Tablespoons vanilla
  • 1 lemon zested and juiced
  • 1 teaspoon salt
  • 2 eggs beaten and 2 Tablespoons water (optional for brushing the dough)



  2. Slice very cold butter into 1/2" cubes and place in the freezer

  3. Combine dry ingredients (flours, sugar and salt) into a food processor and pulse 3-4 times to mix

  4. Add ice cold butter cubes to the processor and pulse 5-6 times or until the mixture is tiny pea sized balls

  5. Add ice water 1 Tablespoon at a time and pulse to combine until dough stick together when pinched in your fingers (tiny bits of butter should be visible) form dough into 2 disks and chill in the refrigerator for **30 MINUTES**

  6. *** IF NOT USING A FOOD PROCESSOR*** combine dry ingredients into a large bowl and whisk. Then take the butter cubes and QUICKLY work them into the flour by squeezing them with your fingers or using two knives to CUT the butter into the flour by scraping the knives back and forth in opposite directions against each other. Or use the back of the fork to mash. Once you have it started then move to using fingers to work the butter in, add the ice water, and mix a dough ball. Refrigerate for at least 30 minutes.


  8. Preheat oven to 375°

  9. Slice strawberries into 1/4" pieces. Cut rhubarb stalk in half and dice into 1/4" pieces. Add both to a bowl

  10. Add sugar, salt, lemon zest, lemon juice and flour

  11. Toss to combine thoroughly

  12. Pour filling into casserole or baking dish that has been sprayed with cooking spray

  13. Take the chilled dough and quickly break it into 1/2" pieces and cover the top of the dish leaving small holes if necessary

  14. Bake for 35-40 minutes or until bubbly and the crust is golden brown