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Cobbler is very easy to prepare, and this delicious topping will work with different fruits all season long. Strawberries and rhubarb make for the earliest (and perhaps best) cobbler. Wonderful with ice cream.

  • 1 quart strawberries, washed, tops removed and cut in half–about 4 Cups
  • 4 Cups chopped rhubarb, washed and sliced into ½" pieces, (about 1 lb.)
  • 2/3 Cup white granulated sugar
  • 4 TB. VANILLA SUGAR, divided


  • 1¾ Cup all purpose flour
  • ½ Cup sugar
  • 1 TB. baking powder
  • 1 pinch salt
  • 6 TB. (¾ stick) butter, cold
  • ¾ Cup milk

Preheat oven to 350°. Place the strawberries, rhubarb, white sugar and 3 TB. VANILLA SUGAR in a bowl, toss gently and set aside.
To prepare topping, mix the flour, ½ Cup sugar, baking powder and salt in a bowl and stir to blend. Cut the butter into small pieces, put into the flour mixture and blend with your fingers until the mixture resembles coarse crumbs. Add the milk and stir just to blend.
Butter a 9" by 13" baking pan (we prefer glass), place the fruit in the pan, and spoon the topping over the fruit. Spread it out with a spoon as best as you can, but don't worry if it doesn't reach to all the edges, as it will smooth out while baking. Sprinkle the crust with the remaining tablespoon of VANILLA SUGAR. Place the pan in the oven for 40-50 minutes, until the crust is golden brown. Let cool before cutting and serving.

Serves: 8
Prep. time: 15 minutes
Baking time: 40-50 minutes

Vanilla Sugar 3.4 oz. 1/2 cup jar

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