Strawberry-Rhubarb Cobbler

By KRed

Ingredients

• Filling:
• 1 1/4 c. granulated sugar
• 2 T corn starch
• 1 1/4 tsp. cinnamon
• 2 tsp. finely shredded lemon rind
• 6 c. fresh rhubarb, diced
• 3 c. fresh strawberries, sliced
• 1 tsp vanilla
• Topping:
• 1 1/2 flour
• 3 T sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3 T cold butter
• 1 c. buttermilk

Preparation

Step 1

Preheat oven to 400.

Filling: Mix sugar, corn starch and cinnamon in a large bowl. Add lemon rind, rhubarb and strawberries; gently toss until coated. Drizzle top with vanilla. Pour mixture into a greased 13/9-inch baking dish. Bake 10 minutes.

Topping: Mix first five topping ingredients in a large bowl. Cut in butter until mixture resembles pea size. Stir in buttermilk with a fork just until a soft dough is formed. Drop dough by the tablespoonfuls on top of hot fruit mixture., creating 12 portions. Continue baking at 400 until topping is puffed and browned, about 25 minutes. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Makes 12 servings.