Strawberry Rhubarb Cobbler Recipe

By newbaucher

This ruby red cobbler has an old-fashioned look and flavor that can’t be beat. Tender golden brown biscuits top the thick filling that’s loaded with fruit. —Sabrina Musk, Caledonia, Michigan

Ingredients

• TOPPING:
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups chopped fresh or frozen rhubarb
• 1-1/2 cups sliced fresh strawberries
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 egg, lightly beaten
• 1/4 cup milk
• Additional sugar

Preparation

Step 1

In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish.
In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar.
Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Nutrition Facts: 1 serving (2/3 cup) equals 226 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 258 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.