When a dessert has a strawberry heart and a cover similar to a sponge cake but with a crunchy point, it stops being a dessert and becomes a real vice!

Loreto, gastronomic author of the Sabores de Colores blog, knows it well, and for this reason she brings us this recipe, knowing that it will also attract the attention of those who want to surprise their partner on Valentine's Day.

The combination of strawberries and rhubarb has always fascinated me, I usually prepare it in a crumble, accompanied by custard or even whipped cream. Today I bring you a similar recipe that varies in coverage. In this case and in this version of cobbler, unlike a crispy dough ( crumble ), it is covered by a dough that resembles the texture of a sponge cake with a slightly crispy surface.

It is a very quick dessert to prepare with which to surprise. Today I bring it to you in a couple's version in the wonderful Le Creuset skillet , ideal to take from the oven to the table, as Valentine's Day is coming up and I know you are like crazy looking for recipes to surprise that romantic dinner you have in mind.


Fruit filling:

150 gr strawberries in eighths

100 g rhubarb fresh or in syrup, cut into pieces the size of strawberries

30 gr brown sugar

1 teaspoon cornstarch


50 gr flour

25 gr almond flour

25 g cold butter

35 gr brown sugar

½ teaspoon vanilla essence

½ teaspoon chemical yeast

2 tablespoons cream

1 pinch salt

1 tablespoon flaked almond


1. Preheat the oven to 180ºC.

2. We will put the strawberries and rhubarb both chopped. Sprinkle with cornstarch and brown sugar. Stir carefully and pour into our 16 cm Le Creuset skillet . (Ideal for two people!). We booked.

3. In a food processor we have the flour, almond flour, butter in pieces, brown sugar, vanilla essence, salt and chemical yeast. We activate the processor and when we get a sand texture we will stop. Then we add the tablespoons of cream and activate the processor again until we get an integrated mass.

4. Pour the dough onto a floured surface and roll it out until it is about 1 cm thick. Next, with the help of a ring of about 6 cm in diameter, we will cut 5 circles and arrange them on the fruit.

5. Sprinkle with the almond slices and bake for about 20 minutes or until the fruit is cooked (you will see an appetizing syrup bubbling) and the dough is golden.

I'll tell you a few things... if you don't have a food processor at home to make the dough that covers the fruit, you can do it by hand or with the shovel accessory in the food processor.

Also tell them that the dough is somewhat sticky, don't be discouraged, sprinkle a little more flour on it and that's it. It's really worth it.

I know that you are thinking that I have gone crazy and that where are you going to get the rhubarb from, but it is okay, you can substitute that amount for strawberries or even for pippin apple that also has that delicious acid touch. I recommend you, and I don't bother more than I know that you are with the keys in your hand to run out to buy the ingredients, accompany it with a delicious scoop of vanilla ice cream, the hot-cold combination you already know is incredible.

Ah! If you want to prepare more, all you have to do is multiply the quantities and use a larger skillet or a low pan suitable for the oven .


Mati said:

Con estas recetas ¿cómo no os vamos a querer? ¡con toda el alma!! :)))

Claudia said:

Hola Irene, la harina de almendras es como almendra molida pero más fina. Idealmente es preferible usar la harina, dada que la integración y la apariencia final de la masa son mejores, pero puedes seguir la receta estupendamente bien con almendra molida (de hecho, en alguna ocasión así la he hecho por falta de harina de almendra en ese momento y el resultado a sido igual de rico!) :) Gracias y un saludo!

Claudia said:

Muchas gracias, Sao!! :)

Irene said:

Hola, en ésta receta, cuando dicer harina de almendras, quieres decir almendra molida?

sao33 said:

Simples e maravilhoso, adorei

Loreto said:

Hola Rosa,

yo lo consigo en un supermercado inglés.
Donde vives? a ver si te puedo ayudar :), si no mándame un mail y te envío una lata!


Rosa said:

Ummmm, tiene que estar buenísimo, pero donde encuentras el ruibarbo?, porque yo no lo consigo por mi zona.
Muchas gracias

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