Tuesday, July 22, 2014

Strawberry Rhubarb Breakfast Cobbler

FINALLY I got my hands on some rhubarb. I thought the entire summer was going to slip away without me finding some. Would you believe my sister had some the entire time?

Considering how much I enjoyed my Blueberry Breakfast Cobbler, I decided to try something similar with my rhubarb. As you can see, the result was gorgeous.

First, I tasted it myself. I hadn't sweetened the strawberry-rhubarb base at all, so I was pleased to find it tasted delicious. I could eat it for breakfast or dessert with no sweetener. However, I'm pretty intense and don't really have a sweet tooth. I didn't want to give anyone a false impression, so I recruited my dad for a second opinion.

For context, my dad has no concept of nutrition. He'll eat a bag of chocolate-covered donuts in the morning and consider it a perfectly acceptable breakfast. If anyone could tell me it wasn't sweet enough, it would be him.

He said it was good, but "tart." I asked, "unpleasantly tart?" And he said, "No, it's not unpleasant. It's just...tart."

He proceeded to finish it, so I took that as a success. He liked it with the ice cream, saying it helped calm the tartness. Thus, if you're a sweet tooth and are not used to unsweetened food, you may want to add some sweetener to the strawberry-rhubarb base (and/or add ice cream!).

On the other hand, if you're not a sweet tooth, you'll love this as is. I thought it was perfect. ^_^

Strawberry Rhubarb Breakfast Cobbler

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 20 min
Ingredients (serves 1-2)
    For the Strawberry-Rhubarb Base
    • 1 cup strawberries (about 6), hulled and quartered
    • 1/2 cup rhubarb, cut into 1-inch pieces (can use up to 1 cup for more rhubarb flavor)
    • 2 tbsp orange juice
    • 1/2 tsp cornstarch
    For the Oatmeal Cobbler
    • 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
    • 1/4 tsp baking powder
    • pinch of salt
    • 1/8 cup milk of choice
    • 1/2 tsp vanilla extract
    • 1/2 tsp maple syrup
    1. Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.
    2. Combine the strawberries and rhubarb in a bowl. 
    3. Mix the cornstarch into the orange juice until dissolved. Pour over the fruit and toss a couple times. Dump the mixture in an even layer in ramekin or skillet.
    4. In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined. (Feel free to double the ingredients for the cobbler for a heartier breakfast.)
    5. Transfer to the ramekin and bake for 25-30 minutes.
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    **You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!


    1. I love rhubarb. A friend from work brought me some and I have been saving it for something wonderful. I think this is it. Thanks for another great breakfast recipe. Julie.

    2. The quick cook steel cut oats remained hard even after 30 minutes of baking with a lid to try and capture some steam. Would old fashioned oats work better? Did you do something to help the oats absorb liquid before or during baking?

      1. That's odd... It might vary for the brand you are using. Before I switched to CCO, the QCSC oats I was using took FOREVER to cook. CCO's take the same as old fashioned oats. I'm not sure why you had trouble, but you could definitely try using old fashioned oats. I recommend blending the oat mixture to give it the right texture.

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