Corn Bread-Crusted Strawberry and Rhubarb Cobbler

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Cobblers, crisps, pies -- immoderate of the old-fashioned blistery effect desserts -- are peculiarly bully erstwhile made with rhubarb. The tart spirit of rhubarb marries beautifully with sweetener and a saccharine barroom oregon biscuit topping.

Here, rhubarb is paired with strawberries successful a classical combination. When the dessert comes retired of the oven, its cornbread topping starts to sorb immoderate of the lukewarm effect syrup. Let the cobbler chill for 10 to 15 minutes earlier serving.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

For the fruit

1 lb rhubarb, heavy stalks halved vertically, past chopped crosswise into 1/4-inch-thick slices (4 to 4 1/2 cups)
1 lb strawberries, hulled, ample ones chopped into eighths, mean ones chopped into quarters, tiny ones halved (about 3 cups)
1/2 spoon almond extract
1 cupful sugar
2 tablespoons cornstarch

For the topping

1 cupful cornmeal
1 cupful flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 spoon salt
1 cupful buttermilk
1 ample egg, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Nutritional Facts

Per serving (with low-fat buttermilk)

Calories
333
Fat
8 g
Saturated Fat
4 g
Carbohydrates
63 g
Sodium
222 mg
Cholesterol
43 mg
Protein
6 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026