Strawberry-Rhubarb Cobbler Cake

Strawberry-Rhubarb Cobbler Cake

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June 24, 2009

Of course a cobbler is more of a biscuit-topped fruit dessert, but this isn't far off... as it bakes, the fruit sinks down into the cake batter like a soft, overstuffed pillow. You can use any kind of fruit you like (peaches, plums and ripe pears spiked with cinnamon are next on my list), and omit the sugar scattered over top if the fruit you choose is sweet enough. (Rhubarb tends to need a little help.)

  • Makes: Makes 1 big cake - feeds lots.

Ingredients

1/2 cup butter, at room temperature

1 1/2 cup sugar

4 large eggs

1 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking powder

pinch salt

2 cups halved or quartered strawberries (depending on their size)

2-3 cups chopped rhubarb (about 2-3 stalks)

1/3-1/2 cup sugar

Directions

1Preheat the oven to 350F.

2In a large bowl, beat together the butter and sugar until well combined and starting to get fluffly. Add the eggs one at a time, beating after each, then beat in the vanilla.

3Add the flour, baking powder and salt and stir by hand or beat on low speed just until combined; the batter will be thick. Spread into a 9"x13" pan that has been sprayed with nonstick spray, and scatter the fruit over top. Sprinkle with sugar and bake for 45-50 minutes, until the cake is golden and the cakey parts springy to the touch.

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