📖 Instructions

1. Alright, let's get started! First things first, preheat your oven to 375°F (190°C). Trust me, a well-heated oven is key to that perfect golden-brown topping.
2. Now, let's tackle the fruit filling. In a large bowl, gently combine 4 cups of chopped rhubarb and 2 cups of hulled and halved strawberries. I like to use a mix of larger and smaller strawberry pieces for varied texture.
3. Add ¾ cup of granulated sugar, 2 tablespoons of cornstarch (this helps thicken the juices), and 1 teaspoon of vanilla extract to the fruit. Give everything a good toss until the fruit is evenly coated. The sugar will start to draw out the juices, which is exactly what we want.
4. Pour the fruit mixture into a greased 9x13 inch baking dish. Or, if you’re feeling fancy (and I often am), use a cast iron skillet. It gives the cobbler a rustic, homey feel.
5. Time for the shortcake topping! In a separate bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, and 2 teaspoons of baking powder. Baking powder is your best friend here; it's what gives the shortcake that lovely lift.
6. Cut in ½ cup (1 stick) of cold, unsalted butter into the dry ingredients using a pastry blender or your fingertips. The mixture should resemble coarse crumbs. If you don’t have a pastry blender, just rub the butter between your fingers until it’s broken down into small pieces. Try not to overwork it; you want those little pockets of butter to create flaky layers in the topping.
7. In a small bowl, whisk together 1 cup of milk and 1 large egg. Pour this mixture into the flour mixture and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough topping, and nobody wants that.
8. Drop spoonfuls of the shortcake batter evenly over the fruit filling. Don't worry about covering every single inch; the topping will spread as it bakes.
9. Brush the topping with a little melted butter (about 2 tablespoons) and sprinkle with a tablespoon or two of granulated sugar. This will give it a beautiful golden color and a nice, sugary crunch.
10. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling. Keep an eye on it towards the end to make sure the topping doesn't get too dark.
11. Let the cobbler cool slightly before serving. This gives the juices a chance to thicken up a bit. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. And maybe a sprinkle of cinnamon, because why not?