Strawberry Rhubarb Slump

Rhubarb meets strawberries in this slump recipe that’s similar to a cobbler but cooked on top of the stove.

  • Author: Deanna Segrave-Daly


  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 4 tablespoons butter, chilled
  • 1/8 teaspoon almond extract (or ¼ teaspoon vanilla extract)
  • 1/3 cup buttermilk
  • 4 cups rhubarb, chopped
  • 2 cups strawberries, cut in half
  • ½ cup sugar
  • ½ cup water
  • 2 teaspoons cornstarch


  1. Combine flour through baking soda in a large bowl. Cut butter into mixture with pastry knife. Add extract and slowly add buttermilk, mixing until dough is formed.
  2. In a large ovenproof skillet, add rhubarb, strawberries, sugar and ¼ cup water.
  3. Cover and cook over medium heat for 15 minutes, stir occasionally. Combine remaining ¼ cup water and cornstarch. Pour into rhubarb mix; bring to a boil and cook for 30 seconds. Turn heat to low and drop dough by 2 tablespoons full into rhubarb sauce.
  4. Cover and cook about 20 minutes until dumplings are baked through. If desired, brown under broiler for 2 – 3 minutes. Top with heavy cream or dollop of Greek vanilla yogurt.