Strawberry Rhubarb Cobbler |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This ruby red cobbler has an old-fashioned look and flavor that canât be beat. Tender golden brown biscuits top the thick filling thatâs loaded with fruit. âSabrina Musk, Caledonia, Michigan Ingredients:
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 |
topping: |
1 cup king arthur unbleached 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 |
Directions:
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.
2. 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.
3. 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.
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