Strawberry-Rhubarb Cobbler

By shuber

Ingredients

• 16 oz strawberries
• 14 oz rhubarb, cut into 1-inch pieces
• 1/3 C. sugar
• 1 T. cornstarch
• 1 1/3 C. all-purpose flour
• 3 T. sugar, divided
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 4 T. reduced-calorie butter, cut into small pieces
• 1/2 C. fat-free vanilla yogurt
• 1/4 C. skim milk
• 1/4 C. egg substitute

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.
2. In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
3. To prepare dough, in a large bowl, combine flour, 2 T. sugar, baking powder, and baking soda. Add butter and mix with pastry blender until coarse crumbs.
4. Add yogurt and milk and mix until dough comes together.
5. Add spoonfuls of dough to top of fruit. Brush the surface of dough with egg and sprinkle remaining sugar over top.
6. Bake until filling is bubbly and top is golden brown, about 45 min. Cool 15 minutes before serving.