Baked Apple/Strawberry Rhubarb Cobbler

By MJH

This rhubarb cobbler recipe can be made with either apples or strawberries. Or go crazy and mix them together. Your crowd is gonna love it.

Ingredients

• TOPPING:
• 4cups4 cups fresh or frozen rhubarb, chopped
• 2cups2 cups apples or strawberries, peeled and diced
• 1/4cup1/4 cup liquid honey
• Grated zest of 1 orange or lemon
• 11 egg
• 1cup1 cup milk
• 1/2cup1/2 cup butter, melted
• 1/3cup1/3 cup liquid honey
• 1/4cup1/4 cup orange or lemon juice
• 1 1/2cups1 1/2 cups whole wheat flour
• 1/2cup1/2 cup toasted walnuts or hazelnuts, chopped
• 1tablespoon1 tablespoon baking powder
• 1/2teaspoon1/2 teaspoon baking soda
• 1/4teaspoon1/4 teaspoon salt

Preparation

Step 1

Preheat oven to 375°F. Butter a 13- by 9-inch glass baking dish.

In prepared baking dish, combine rhubarb, apples or strawberries, honey and orange zest; spread evenly.

TOPPING:
In a bowl, whisk together egg, milk, butter, honey and orange or lemon juice. Without stirring, sprinkle with flour, nuts, baking powder, baking soda and salt. Stir with a rubber spatula or wooden spoon just until moistened.

Pour topping evenly over fruit, spreading gently to cover. Bake 30 to 40 minutes or until fruit is bubbling, topping is golden and tester inserted in center of topping comes out clean.

Let stand at least 5 minutes before serving. Serve hot or warm.