Rhubarb Strawberry Cobbler

Rhubarb Strawberry Cobbler

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  • Prep Time


  • Total Time


  • Servings



  • Filling:

  • cups white sugar

  • 3

    tablespoons flour

  • teaspoons cinnamon

  • 6

    cups coarsely chopped fresh rhubarb

  • 3

    cups sliced fresh strawberries

  • Topping:

  • cups flour

  • 3

    tablespoons white sugar

  • teaspoons baking powder

  • ½

    teaspoon baking soda

  • ¼

    teaspoon salt

  • 3

    tablespoons butter

  • 1

    cup buttermilk


Filling: In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat. Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes. Topping: In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas. With a fork, stir in the buttermilk to form a soft dough. Drop dough by tablespoon over the hot filling. Make 12 mounds. Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen.


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