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Strawberry-Rhubarb Cobbler Cake

Yields1 Serving

 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

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.