A classic Spring dessert! This delicious Strawberry Rhubarb Cobbler has just the right amount of sweetness and a tang of rhubarb to make this a hit for the whole family. Add in a side of vanilla ice cream and this is such a delight.
In large bowl, mix all filling ingredients and set aside.
In separate bowl combine topping sugar, flour, baking powder, and salt.
Add butter and mix well with a fork or spoond. It should start to be feeling like a dough.
Add two tablespoons of milk and mix with fork and hand. It should be able to stay together, but may be a bit crumbly. If the dough will not stay together, add another tablespoon of milk and mix well.
In a 1.5 Quart Baking dish, dump filling and spread evenly.
The end goal is to have 6 patties of dough on top of the filling for baking. Take about 1/6 of the dough (maybe golf ball size) and form into a patty in your hand. We want thise patties fairly thin. 1/2 inch or so. If it gets a little crumbly, that is 100% ok. In fact, that is good. This does not need to be perfect. Place in corner of dish.
Repeat until the filling is fairly well covered with 6 patties.
If there are leftover crumbles from your topping, just sprinkle them across the top.
Bake in oven for 50 minutes.
Allow to cool for at least 30 minutes and then serve.
Don’t take the cobbler topping too seriously. It will be crumbly, bumbly, and good.
Take all the left-over cobbler topping crumbs from forming the topping and spread it evenly over the cobbler.
I use a shallow 1 ½ quart Corningware dish, but you could also use a normal 9×9 baking dish.
Consider serving warm and with ice cream or whipped cream.