Somewhere between a cake loaded with fruit and a crisp, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, all baked under a buttery, rich batter. A sprinkling of sparkling sugar brings just the right amount of crunch and shine to the top. This dessert is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.
To prepare the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish or 9" x 13" pan. Spread the rhubarb in the dish or pan.
Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
To make the topping: Whisk together the flour, sugar, baking powder and salt.
Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.
Stir the batter together until it's evenly moistened.
Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.
Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.
Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.
