Brown Butter Cookie Strawberry Rhubarb Cobbler
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Modern American
Servings
6-8
Prep Time
20 minutes
Cook Time
45 minutes
Strawberry and rhubarb were made for each other, and this cobbler leans into that pairing with a twist: Spiceology's Brown Butter Cookie blend folded into both the fruit and the dough. The result is a filling that tastes like sun-ripened strawberries and tart rhubarb kissed with toasted, caramel-y warmth, topped with a soft, golden crust that bakes up part cookie, part cake.
It comes together in one pan with no special equipment, and the whole thing is ready in under an hour and a half, most of which is hands-off bake time. Serve it warm with a scoop of vanilla ice cream and let the melting edges do the rest of the work.
Author: Chef Ryan Wiebe
Ingredients
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2 cups quartered strawberries
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2 cups chopped rhubarb, 1/2-inch pieces (about 3–4 stalks)
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3 tbsp Spiceology’s Brown Butter Cookie blend, divided
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1 tbsp cornstarch
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1 1/4 cups flour
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3/4 cup granulated sugar, divided
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1 egg
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1/4 cup buttermilk
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1 tsp baking powder
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1/2 tsp salt
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4 tbsp cold butter, cut into 1/2-inch cubes
Directions
Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment.
In a bowl, combine the strawberries, chopped rhubarb, 1/4 cup sugar, 1.5 tbsp Brown Butter Cookie blend, and cornstarch. Mix well and set aside.
In a separate bowl, whisk together the flour, 1/2 cup sugar, remaining 1.5 tbsp Brown Butter Cookie blend, egg, buttermilk, baking powder, and salt until combined. The dough will be quite wet.
Pour the strawberry-rhubarb mixture into the prepared pan. Spoon the cobbler dough evenly over the fruit, then scatter the cold butter cubes on top.
Set the loaf pan on a baking sheet to catch any bubbling overflow. Bake for 40–45 minutes, until the top is golden brown, a toothpick inserted into the topping comes out clean, and the fruit is bubbling.
Let cool for 15–20 minutes to allow the filling to set. Serve warm with vanilla ice cream.
