Strawberry Rhubarb Skillet Cobbler
Strawberry Rhubarb Skillet Cobbler with a crumbly pecan and brown sugar topping is the perfect finish to any springtime dinner party or Easter meal. Top it off with a scoop or two of vanilla ice cream, and this sweet-tart dessert is sure to become a new family favorite.
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 2 tablespoons butter, melted
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 egg, beaten
- 2 cups strawberries, hulled and sliced
- 1 cup rhubarb, chopped
Topping:
- 1 cup pecans, chopped into small pieces
- ½ cup butter, room temperature
- ½ cup brown sugar, packed
- ¼ cup all-purpose flour
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350 degrees. Grease a deep 10-inch cast-iron skillet with melted butter and set aside.
- In a large bowl, combine the flour, sugar, lemon zest, baking soda, baking powder and salt.
- In a small bowl, whisk buttermilk with egg to combine. Pour mixture into the bowl of dry ingredients and stir everything together until just combined. Fold in the strawberries and rhubarb. Spoon batter into the prepared skillet.
- In a medium bowl, combine all topping ingredients. Use your hands to toss together until well combined. Sprinkle topping evenly over the batter.
- Bake for 45 minutes. Serve warm with vanilla ice cream, if desired.
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