Brown Butter Cookie Strawberry Rhubarb Cobbler
Chef Ryan Wiebe
6-8
20 minutes
45 minutes
Modern American
Dessert
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.
Ingredients
2 cups quartered strawberries
2 cups chopped rhubarb, 1/2-inch pieces (about 3–4 stalks)
3 tbsp Spiceology’s Brown Butter Cookie blend, divided
1 tbsp cornstarch
1 1/4 cups flour
3/4 cup granulated sugar, divided
1 egg
1/4 cup buttermilk
1 tsp baking powder
1/2 tsp salt
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.
Recipe Products
Blend