Pie-Pie Rhubarb Strawberry Cobbler

We all love Cobbler.

 Pie-Pie Rhubarb Strawberry Cobbler

Pretty much taking the day off from my witty banter, lol - It's Mother's Day and kind of a depressing holiday for me. However, this year I am celebrating with a classic cobbler and the news of my incoming little person! : ) That's right, Kitty Ears and I are going to have a little Pie running around!

So apt that we're already calling her Pie, since... duh.. her Mom fucking loves Pie so much, lol. Also, as she's been growing we've been charting her growth with different fruits... Lemon Pie, Mango Pie, Apple Pie... lol - You get it..

Anyway... so - Today's Topic is Rhubarb! Most people, when you mention it are kind of like... "WTF is Rhubarb?" - and yes that is the most typical reaction. It looks like red celery and is tart and bitter if you eat it raw... So.. umm.. Don't, okay ? Personally, I wanted to try Rhubarb as soon as I heard about it. It sounded so taboo in the world of fruit I knew about at the time, tehee. (Also, Rhubarb is not a fruit but a vegetable, SHHH) So I pestered and pestered my Grandma to make a Rhubarb Pie, and lo and behold... Them shits were delicious! And, long story short - it's been my favorite pie ever since.

Today, we are going go outside of the Pie Box a little bit and shoot for the starry, mystical world of Cobbler. Yummm! I've had pretty much every cobbler there is to eat, and like everyone else - I do have my favorites. Blackberry and Peach are right at the top of the list, However...

When you find Rhubarb in the store, YOU buy that red piece of awesomeness.

I didn't really want to make a pie... and I had all the ingredients for a cobbler... and this awesome cobbler was born!

Pie-Pie Rhubarb Strawberry Cobbler 

 For this recipe you will need Rhubarb, Strawberry, Sugar, Butter, Baking Powder, Baking Soda, Sugar, Flour. (Preheat oven to 350)

 First - Dice up your Rhubarb and Strawberries. I used some strawberries I had frozen fresh the last time they were on sale. (Saving money is always a priority around here!) See how the Rhubarb looks like red celery? Freaking cool, huh? A little confusing.. A little bit bad in the fruit/veggie world.

Next - Combine of your filling ingredients with the Rhubarb and Strawberry and mix, set aside.

*This is an end of the month recipe so I didn't use some of the things the original recipe used. I've just omitted them in this version and OG Recipe is posted at the bottom*

Now it's time to make the "cobbler part" with the rest of your ingredients! These would be your dry ingredients + eggs and butter : ) 

Next you grease your baking pan and pour filling mixture into the pan.

 Last - Spread the cobbler mixture on top. And pop into the oven for 30-40 minutes until the filling is bubbly.

 And this beautiful baby is what you'll get when you're done. Go Cobbler! Ps - I am trying really hard to get those "finished product" pictures to you, however we always tear into our recipe before I can snap a good one, lol. But seriously, this is good cobbler - Enjoy! Recipe follows.

Strawberry Rhubarb Cobbler
Serves 6
For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced any damn way you want them.
1/2 cup granulated sugar
2 tablespoons lime juice (or lemon juice, and I did not use fresh)
1 tablespoon flour
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla
For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup half and half
1 egg
1/2 teaspoon vanilla

Make the filling:
Combine all of the filling ingredients together in a bowl and stir - set aside while you make the topping.

Combine flour, sugar baking powder, salt and butter in bowl in a bowl and mix. I used just a plain old spoon for this. Add half and half and egg and mix until dough comes together. Spoon strawberries and rhubarb into a baking pan. Spread the topping over the fruit. Bake in a pre-heated 350 F. oven until the topping is golden and the filling is bubbly, 30-40 minutes. Remove from oven and cool slightly. Serve slightly warm or at room temperature. The flavors meld as it cools so the longer you can wait the better, but we always eat it piping hot with whip cream.


**Original recipe found here**