All recipes / Strawberry Rhubarb Cobbler
Strawberry Rhubarb Cobbler
This Strawberry Rhubarb Cobbler uses our Original Protein Oatmilk and is perfect for the next time you go a little too hard on the berries at the farmer’s market.
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients
For the filling:
2 ¼ cups sliced rhubarb, cut into ½-inch pieces
1 pound strawberries, tops removed and quartered
1 tablespoon cornstarch
⅓ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon orange zest
For the topping:
1 ½ cup all purpose flour
¾ teaspoon baking soda
¼ cup granulated sugar
¼ teaspoon kosher salt
5 tablespoons vegan unsalted butter, well chilled
½ cup + 1 tablespoon Califia Farms Original Protein Oatmilk
1 teaspoon apple cider vinegar
Turbinado sugar, as needed
Vegan ice cream, for serving
Directions
01
Heat your oven to 350°F.
02
To a 9-inch cast iron skillet, add the rhubarb, strawberries, cornstarch, sugar, salt, and orange zest. Mix until well coated. Set aside for 15 minutes and prepare topping.
03
To a large bowl, add the flour, baking soda, sugar, salt, and whisk together until combined.
04
Cut the butter into small cubes and use a pastry cutter to break down the butter until it’s about the size of peas.
05
Alternatively, you can use your hands to rub the butter into the flour mixture.
06
Add the Protein Oatmilk and apple cider vinegar to the flour and mix with a spatula or spoon. Continue mixing until a dough forms.
07
Divide dough into 7 equal pieces and place on top of the fruit, leaving some space between each piece of dough.
08
Sprinkle a bit of sugar over top of the dough.
09
Place in the oven and bake for 35-40 minutes, or until the top is golden brown and its juices are bubbling.
10
Remove from the oven and set aside to cool for 5-10 minutes before serving with vegan ice cream.
