Preheat your oven to 350 degrees F. This step is crucial as it ensures that your cobbler cooks evenly and achieves that perfect golden crust.
In a medium bowl, mix the chopped rhubarb and strawberries together with 1/2 cup granulated sugar, corn starch, and orange zest. Allow this mixture to sit for about 30 minutes. This resting period lets the fruit release its juices, enhancing the flavor.
While the fruit is resting, take another medium bowl and whisk together 2 tablespoons granulated sugar, flour, baking powder, cinnamon, and salt. This dry mixture is the foundation of your cobbler topping.
Next, cut in butter using a pastry blender or your hands until the mixture resembles coarse crumbs. This step is essential for creating a flaky topping, so be patient and don’t rush it!
Once the mixture looks like coarse crumbs, add in milk, lightly beaten egg, and vanilla. Stir just until moistened; avoid overmixing, as this could lead to a dense topping.
Now, pour the fruit mixture into a 2-quart casserole dish or individual ramekins. Make sure to spread the fruit evenly across the bottom. This ensures that every bite is filled with delicious flavors.
Next, drop spoonfuls of the cobbler batter on top of the fruit. Don’t worry about making it perfect; a rustic look adds to the charm!
Sprinkle turbinado sugar over the cobbler topping. This will give your cobbler a sweet, crunchy finish that contrasts beautifully with the soft fruit underneath.
Bake in the preheated oven for about 30 to 35 minutes or until the cobbler crust is golden brown and the fruit filling is bubbling. You’ll know it’s ready when your kitchen is filled with that irresistible aroma!
If desired, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. This finishing touch elevates the experience, making it an indulgent treat.
