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Birchwood Cafe's Strawberry Rhubarb Cobbler
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With summer waning, this fresh-fruit cobbler from the Birchwood Cafe gives seasonal strawberries and rhubarb a last chance to shine before the chill sets in. Make the most out of this comfort-food classic by serving it warm, topped with fresh whipped cream.
Filling:
3 pints strawberries, quartered
2-1/4 lb. rhubarb, cut into half-inch pieces
3/4 c. sugar
3 T. cornstarch
1/2 t. cinnamon
pinch of nutmeg
Topping:
1-1/2 c. flour
1/2 c. yellow stone-ground cornmeal
1/2 c. sugar
1 T. baking powder
1/4 t. salt
6 T. cold, unsalted butter, cut into pieces
3/4 c. heavy cream
Toss fruit into cornstarch, cinnamon, sugar, and nutmeg. Pour into a 9-x-13-inch pan. Bake at 400 degrees for 50 to 60 minutes, until fruit is bubbly around the edges and juices are thickened and clear. For topping, combine dry ingredients. Add butter and cut in until mixture has the consistency of coarse sand. Gradually add cream until dough pulls together. Break off pieces and spread evenly over fruit. Return to oven and bake for 25 to 30 minutes until golden brown. Top with whipped cream. Serves 10.
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