Strawberry-Rhubarb Cobbler Cake
So here’s the thing. I love strawberry-rhubarb pie; but I’m fairly lazy. It’s not that I don’t love making pies and pastry, but most often I figure I can get the gist of a strawberry-rhubarb pie in a less finicky format, like a crisp, cobbler or cake. Because really, half the reason for making strawberry-rhubarb pie is so that you can put vanilla ice cream on top of it, and this is as adequate a vehicle as any.
Today we decided to step headstrong into the realm of grown-ups and get our roof redone. Spending $5000+ on something you can’t see or touch and that doesn’t really affect your life at all (it’s not like rainwater was dribbling through on our heads) was a hard sell for me, but I was ultimately convinced it was a good idea. This the same week I’m spending much of my time in the dentist’s office, and today, one of the hottest so far this summer, the AC in the car died. And then there was that phone call this morning to let me know I’m being audited. Welcome, adulthood. I’ve been expecting you.
I even baked you a cake. Initially it was to have a little something to feed the roofers when they came down from their work, but in the end it was for me, to be applied liberally to my face as needed as a sort of strawberry-rhubarb salve. I sat with a bowl of it on my cross-legged lap beside W and we watched Scooby-Doo and the Boo Brothers. (Until the scary part, anyway.)
Strawberry-Rhubarb Cobbler Cake
AuthorJulie
Preheat the oven to 350F.
In 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.
Add 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.
Ingredients
Directions
Preheat the oven to 350F.
In 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.
Add 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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I can’t wait to try this recipe when it cools off (it’s been blazing hot in southern Ontario this week). Thanks!
Hey Julie — I just went to print this, and couldn’t find the print post button, has it been removed, or am I just blind?
OOOOOHHH! My mom used to make something like this when I was little. Never got the recipe from her. I can’t wait to try this out. Thanks!!
Oh I bet those roofers LOVED you!! Um, were they the really young, shirtless ones with brown, glistening backs?? I’d make them pie/cake/love crumble too.
If you ask me, you got a deal $5000 for a shingle roof is good! We had our roof done last fall in tin, by a company, Mr. Blais and his son, very nice people, and my daughter thought the son was cute!
They were going back to Calgary in the spring…I wonder if it’s them? They did a great job. And I made them a maple syrup pie, so look at that we are alike in more ways than one Julie!
My husband renovates churches for a living, but didn’t have enough time to do the roof before the snow so he contracted out and was pleased…that’s rare.
That looks great, I’ll have to try it now!
Have a great week 🙂
MFO
Although this does look wonderful, I too, am a die hard pie fan. I can rationalize pie for breakfast much easier than cake. My thinking goes like this….More fruit, just covered with “flaky crepes”! My, my do I love pie!
Wow, I never fed our roofers. Mind you, we did it at the height of the construction boom (also paid $5000) and we had the oddest crew ever. They forgot their ladders two days in a row. What kind of roofer forgets their ladders?
It’s the kind of thing you’ll be glad you did in the end, though. It’s better than being That House on the street.
Cake looks SO good. I don’t watch the scary parts of movies either…hehe (that one sounds extra scary – so cute!!)
I am in love with rhubarb, this dessert looks amazing!
I didn’t feed my roofers either. I have a flat topped roof, however, and their $12000.00 price tag left me snackless. (I will make the cobbler cake for myself and a few favored snackers to share!)
I love the way you think Julie in that its really just a vehicle for ice cream! I’ve been wanting to buy rhubarb to stew it – a favourite childhood treat. But whenever I go to buy it I always think its crazy to pay for it because I know its one of those things that grows like crazy and many people who have it never even use it. However, this is reason enough to break down & buy it!
I’m more than a little curious about Manon’s maple syrup pie … YUM! Do you think she would share the recipe?
I would never have thought to feed my roofers either! Lucky Roofers at your house!
i think it’s time to unilaterally declare today as ‘Friday Forever’ and indulge in one large glass of red wine. just one. okay, maybe two.
I was wondering who was getting their roof done on our street. You’re very smart to get it replaced now, rather than waiting until you need it replaced like, NOW… you know what I mean?
I so relate to you. I don’t make pie either. Tenderflake has a great frozen one already in a pan, yellow box, made with lard; how can you go wrong? And we could have had a nice vacation instead of a new roof, but it will last until I’m 88. (Don’t feed your roofers – they go to MacDonalds!) Keep the rhubarb recipes coming.
Okay, as yummy as the cake looks, what caught my attention was “audited.” Yikes, we had that happen, and all I can say is that you should NEVER chat with them on the phone or in a face to face meeting. You need to get their questions in writing, if they have any. Seriously, they will seem so sweet, and then will completely pull the rug out from under you. Just say, “I’d be happy to answer any questions you have, send them to me in writing, and I’ll answer them.” They will sputter and fume, but hold your ground. Okay, that’s my advice…(and it comes directly from our tax lawyers, who were burned in the past, and now give this advice to all of their clients.)
Love the looks of this cake/cobbler hybrid. And a good recipe for a crowd – a bunch of friends get together for a weekly potluck and it’s always a challenge to figure out what to bring that feeds at least 8 (usually there’s closer to 16 there).
And how sweet of you to feed your roofers. I think I gave a sandwich to a tradesperson once years ago but generally they are on their own when it comes to food at my house!
Auditing and the flu I’ve been fighting all week kind of inspire the same response– yuck.
Julie
I am baking your recipe as we spaek.
I picked fresh Strawberries and rhubarb from our garden and hopefully it tastes as amazing as it looks.
I remember my Mom baking us a rhubarb cake when we were kids in Toronto in the 60’s
I am convinced now that it was Betty Crockers mix that said to add fresh rhubarb.
Well it turned out very nicely and we added some icecream as well and it was a hit
Thanks
LA
I made this recipe over the weekend. Easy, quick and just delicious! Thanks!
Kim
This is FABULOUS! Thank you for the recipe. I love love love it! I will be making this one of my regulars! Already shared it on Facebook with my friends!
Have you or anyone tried this with frozen strawberries and rhubarb? Any ideas on modifications I might have to make if I want to do that? I’m hoping to make this tomorrow morning, it looks awesome!!
I used frozen rhubarb because I had some, came out fine.
The strawberry rhubarb cobbler cake has disappeared from this page, or I can’t access it for all the ads. Can you help? I’ve made this before and loved it, but didn’t write it down. Thanks!
Hi Susan, so sorry, my web person ran a plugin update and half the recipes disappeared.. they’re just trying to fix it and bring them back. Gah! and sorry about all the ads.. I signed up to incorporate some ad space in order to cover the cost of the site maintenance, redesign and hosting (I’ve spent well over $10k on it in the past few years!) and am trying to reduce the number of ads they’ve put in.