Strawberry Rhubarb Cobbler |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The nuts are a nice addition to this cobbler. Ingredients:
1 pint strawberry, sliced |
1 lb rhubarb, cut into 1 inch chunks (about 3 1/2 cups) |
2 tablespoons lemon juice |
2/3 cup sugar |
1 tablespoon butter, cut into bits |
1 1/3 cups all-purpose flour |
2 teaspoons baking powder |
3 tablespoons brown sugar |
1 teaspoon grated lemon, zest of |
3 tablespoons uncooked oatmeal |
3 tablespoons chopped toasted walnuts or 3 tablespoons pecans or 3 tablespoons almonds |
1 teaspoon cinnamon |
1/3 cup butter, cut into bits |
1 cup milk |
2 tablespoons icing sugar, sifted |
Directions:
1. Preheat oven to 400 degrees F.
2. Butter a 9 inch by 9 inch baking dish.
3. Combine strawberries, rhubarb, lemon juice, sugar and butter.
4. Place in bottom of pan.
5. For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon.
6. Cut in butter until it is in tiny bits.
7. Sprinkle mixture with milk.
8. Stir together just until a heavy batter is formed.
9. Drop batter by spoonfuls over top of the rhubarb.
10. Bake 35 to 40 minutes.
11. Allow to cool before serving.
12. Sprinkle with icing sugar.
13. Serve with a scoop of vanilla ice cream.
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