June 2nd, 2010
Rhubarb Strawberry Cardamom Cobbler-Pie
I’ve been on a rhubarb kick lately. Rhubarb coffeecake and rhubarb cobbler have both graced my kitchen in the past week. However, it’s this amazing Rhubarb Strawberry Cardamom Cobbler-Pie that I’ve chosen to share with you. It is quite a mouthful for a recipe name, but (pun intended) the pie itself makes for a VERY delicious mouthful! Go bake this hybrid of a dessert asap.
Recipe
Rhubarb’s red stalks are sour and crunchy when raw, but break down into a tangy compote when heated with sugar. The natural sweetness of strawberries make them a classic partner for rhubarb. To jazz up the filling a bit, I added a pinch of cardamom and a sprinkling of cinnamon. I also reduced the sugar by a third because (1) my strawberries were pretty sweet but mainly (2) I ran out of white sugar after getting the first cup into the filling.
Although the kitchen was covered in flour and making two types of dough was ambitious, I was definitely rewarded for my hard work – this pie is awesome both visually and taste-wise. It came out of the oven with bright red filling bubbling around the browned sugary biscuits and a golden crust. The cardamom was a bit potent when I snuck a taste of the filling as it cooled, but it mellowed by the time I had a full slice a few hours later. The all-butter pie crust may not be very flaky, but it tastes like a buttery croissant. As with any cobbler, I love the soggy underside of the biscuits that have soaked up glorious rhubarb-strawberry juices.
Despite day-old crust, I was impressed with my slice on Day 2 because the flavors in the filling had time to mingle. I’d recommend this pie slightly warmed or at room temperature (and it goes with out saying it should be topped with a scoop of ice cream), but since it’s pretty gooey it’s best to keep it refrigerated if you have any leftovers.
Rhubarb Strawberry Cardamom Cobbler-Pie
Adapted from Tracey’s Culinary Adventures via The Sweet Melissa Baking Book
Prep Time + Bake Time: 75 min + 75 min
Serves 8
Printable recipe
Pie Crust Ingredients
1 1/8 cups all-purpose flour
1 tbsp white sugar
1/8 tsp baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, very cold and cut into 1/2 inch cubes
6-8 tbsp ice water
Biscuit Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
2 tbsp white sugar
1/2 tsp freshly grated lemon zest
2 tbsp unsalted butter, very cold and cut into 1/4 inch cubes
1/2 cup plus 1 tbsp heavy cream, chilled
2 tbsp turbinado sugar
Filling Ingredients
2 cups fresh rhubarb, sliced into 1/2 inch cubes
2 cups fresh strawberries, cut into 1/4 inch slices
1 tbsp fresh lemon juice
1 cup white sugar
2 tbsp cornstarch
1/4 tsp cardamom
1/4 tsp ground cinnamon
Directions
1. Make the pie crust dough in a food processor: Add the flour, sugar, baking powder and salt to a food processor and pulse to combine. Add the butter cubes and pulse several times until butter is the size of large peas. Add 6 tablespoons of ice water and pulse to combine. The dough should just hold together when you squeeze it in your hand. If it is too dry, add up to two more tablespoons of water as necessary.
2. Rest the pie crust dough: Turn the dough out onto a lightly floured surface. Pat it together in one piece and flatten into a round disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
3. Roll the pie crust dough: Once the dough is chilled, return the unwrapped disk to a lightly floured surface. Flouring the dough as necessary, roll it into a circle approximately 12 inches in diameter and 1/4 inch thick. Transfer it to a 9 inch pie plate and crimp the edges as desired. Cover, and return the dish to the refrigerator for at least 30 minutes.
4. Make the biscuit dough in a food processor: While the pie crust dough is refrigerating, add the flour, baking powder, salt, sugar and lemon zest to a food processor and pulse to combine. Add the butter cubes and pulse until evenly distributed. Add 1/2 cup heavy cream and pulse until the dough holds together.
5. Prepare the biscuits: Turn the biscuit dough onto a lightly floured surface. Pat together and press into a round shape that is 1/2 inch thick. Using a 2 1/2 inch biscuit cutter, cut the dough into 7 biscuits (which will involve reshaping the scraps from the first round). Place the biscuits on a baking sheet that has been lined with parchment paper and cover. Refrigerate until ready to use.
6. Preheat the oven: Place a rack in the bottom third of the oven and preheat to 350F. Line a baking sheet with aluminum foil.
7. Make the filling: In a medium bowl, combine the rhubarb, strawberries, lemon juice, sugar, cornstarch and spices. Mix gently.
8. Assemble the cobbler-pie: Remove the pie crust and biscuits from the refrigerator. Pour the fruit filling into the chilled, unbaked pie crust and place the biscuits evenly around the top of the filling. Brush the biscuits with the remaining tablespoon of cream and sprinkle with the turbinado sugar.
9. Bake the cobbler-pie: Place the pie on the foil lined baking sheet and bake for 1 hour and 15 minutes or until the juices are bubbling and thick. Check the underside of the biscuits to make sure it looks like a steamed dumpling rather than raw dough. Remove the pie to a wire rack to cool to room temperature and enjoy!
Makeshift pie and biscuit kitchen equipment
This was definitely an intensive recipe, but don’t be alarmed if you lack some of the equipment. I do have a food processor, but you can achieve the same result with a fork, your fingers and a bit of muscle. Here are some equipment substitutes I did use, however:
- If you don’t have a rolling pin, try wrapping a wine bottle (or any other large round bottle) with some plastic wrap to roll out the dough.
- It’s probably even more unlikely you have a biscuit cutter, let alone a a 2 1/2 inch one. Instead, use the rim of a wine glass to gently cut your biscuit dough.
