Very nice, but don’t eat this warm from the oven if you prefer it firm. It firms up as it cools. I doubled the topping and might just halve the filling next time. I liked it but it made for a lot, and it overflowed my pan. I’m glad I put it on top of the pizza stone, which caught all the juices, but I’m thinking either my pan wasn’t the correct size or this just bubbles up and over a lot.
Either way, there’s still a lot of filling to the doubled topping and I like my cobbler a bit more balanced between topping and filling. Delicious combo, though, and a great use of the rhubarb we got from hubs’ parents.
I made this for a church picnic, and a small one for home. I didn’t have any strawberries so I just used additional blueberries. I also added chopped pecans in the crumb topping. With homemade whipped cream (I use local honey to sweeten the heavy cream) it was a hit. Never made it past the first 25 people going through the buffet line. I will definite be making this again!
This was very good. I used 2 cups blueberries, 1 cup strawberries and 3 1/2 cups rhubarb. My only issue was that the tapioca did not get very soft or thicken very well. Next time I will use cornstarch and more topping.
I have a 5 serving amount baking in the oven right now. I didn’t have raw sugar so I used my vanilla bean infused white sugar. I used 1/2 a tablespoon extra of my instant tapioca for a thicker sauce. I also love cinnamon in the dough, so I doubled that amount. I thought that this didn’t make enough of the dough topping so I doubled that recipe as well. I was wondering how I could use my rhubabrb, strawberries and blueberries all at once so I am really happy to come across this recipe.
It smells amazing and I will attempt to post my result picture after it comes out. *additional comment after pulling out of the oven* Thickened up nicely, didn’t bubble over at all. (that’s a good thing)I baked for 45 minutes, but my oven bakes fast so next time I will go a solid 40 minutes.Just the right amount of sweetness too.
Ingredients:
4 cups chopped rhubarb
1 1/2 cups fresh blueberries.
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Hubs and I could never eat a full (or even half) recipe of this before we either got sick of it or the cobbler topping got soggy. So…I scaled the recipe down to two servings and, using just strawberries and rhubarb, baked this in individual ramekins for 20 minutes. I didn’t have tapioca so I substituted flour, 1-1/2 times as much. I didn’t have raw sugar either, but ordinary white sugar worked just fine.
I really liked that this was not overly spiced – the hint of cinnamon was just enough. A minor and subjective criticism because these are delicious and SO cute, but I found the topping a little skimpy – next time I’ll make another half recipe of it.
Just pulled this out of the oven. Stuck the spoon in the corner to give it a taste. YUMMY! Substitued Agave syrup for the sugar. Looks like it will thicken nicely. Now, to see how the kids like it.
Ingredients:
4 cups chopped rhubarb
1 1/2 cups fresh blueberries
1 cup chopped fresh strawberries
2 tablespoons lemon juice
2 tablespoons small pear
l tapioca, or more as desired
1 cup raw sugar
1/4 cup butter
1/2 cup all-purpose flour
2 tablespoons raw sugar
1 pinch salt1 pinch ground cinnamon
2 tablespoons water, or as needed.
Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.
source:allrecipes.com