Strawberry-Rhubarb Cobbler & The Farmers’ Market


Last Saturday the  Farmer’s Market in Salt Lake City opened for the season. I forgot my camera but I came away with fresh rhubarb, strawberries, honey, freshly laid eggs, frozen pitted pie cherries from the cherry man and spring mix lettuce – in other words I was very restrained 🙂 The Farmers’ Market is only open from 8:00 am to 1:00 pm on Saturday and it’s a bit smallish compared to other cities- but it’s still lots of fun. I’ll try to remember my camera next time… Here’s a link  with information (just click on the logo) in case you’re in the area:


With some of my haul I decided to make a Strawberry-Rhubarb Cobbler. It’s so easy and the only drawback is heating the oven. But you could be like my sister Tonya and get a solar oven– I’m thinking about it. I modified my Maple-Scone recipe to use for the topping.




Strawberry-Rhubarb Cobbler

  • about 6 stalks of Rhubarb, washed and diced

  • 2 pints of strawberries, washed, hulled and halved or quartered by size

  • 1-1/2 cups granulated sugar

  • the juice of one lemon

  • 2 Tablespoons Creme de Cassis or black currant syrup

  • 2 Tablespoons Amaretto or 1 /2 teaspoon almond extract

  • 1 Tablespoon pure Vanilla extract

  • 1 pinch ground allspice

  • 1/2 pinch ground cloves

  • 1 pinch of  ground Ceylon cinnamon

  • 1 pinch salt

  • cobbler dough- recipe follows

Put all of the ingredients except the extract(s) in a heavy bottomed medium saucepan and bring to a boil stirring constantly. Reduce the heat and cook until the fruit is fairly soft and the liquid has thickened slightly. Remove from heat and stir in the extracts or liqueurs.



Cobbler Dough

  • 2 Cups all purpose flour
  • 5 Tablespoons Brown Sugar, packed -divided into 3 Tablespoons for scones and 2 Tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 Cup butter, (one stick) chilled and cut into pieces
  • 1/2 Cup toasted walnuts chopped, reserve 2 Tablespoons chopped finely for topping
  • 1/2 Cup toasted slivered almonds chopped, reserve 2 Tablespoons chopped finely for topping
  • 1/3 Cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • buttermilk- enough to combine with egg, vanilla and maple syrup to make 3/4 Cup total
  • Combine Flour, 3 Tablespoons of brown sugar, baking powder, soda and salt in a bowl. Cut the cold butter in. Stir in the nut. Mix the maple syrup, egg and milk together then add the vanilla extract. Stir in to make dough.


    Butter a 9×13″ baking pan, pour the strawberry-rhubarb mixture into the bottom. Drop the cobbler dough evenly in blobs over the top using two tablespoons. Sprinkle with a topping of the reserved brown sugar, walnuts and almonds. Bake at 400F for about 20-30 minutes or until the top is golden and baked and the fruit is bubbling underneath. Cool a bit and serve warm or at room temperature, either way it’s nice with a bit of ice cream or whipped cream or even just cream poured on top. MMMM.





    1. Holly says:

      *sigh* Baby Cole got his first cold (which is mild but he is still fighting it) – anyway, we didn’t make it to the market on Saturday again. Now this weekend I will be gone and I’ll miss the market and the Arts Festival. I’m looking forward to July though!

    2. dhanggit says:

      what a perfect timing, with this (finally) fiery weather that we have in france staring at this dessert gives me the shivers!! oh i love it!

    3. Donald says:

      Wow. I made strawberry-rhubarb cobbler last week, similar to this but much more plain; however the taste was fantastic. It was my first time having rhubarb. I’ll be playing with it again, believe that!

    4. Deborah says:

      I wish gas wasn’t so expensive, and I’d go up for the Farmers Market. I’ve never been – I wish they had one closer to me!! This cobbler looks great!

    5. zoe francois says:

      This looks wonderful. I lost my rhubarb in a hail storm and it is just starting to come back, thank goodness. Not sure what I’d do without it!

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