My eldest son’s favorite especially with vanilla bean ice cream.
Tangy Rhubarb Strawberry Cobbler
Ingredients
- FILLING
- 3 cups FRESH RHUBARB, chopped
- 2 cups FRESH STRAWBERRIES, sliced
- 1 cup SUGAR
- 2 tablespoons CORNSTARCH
- ⅛ teaspoon SALT TOPPING
- 1 cup ALL-PURPOSE FLOUR
- 4 tablespoons SUGAR, divided
- 11/2 teaspoons BAKING POWDER
- ¼ teaspoon SALT
- ¼ cup (half of 1 stick) BUTTER or MARGARINE
- 1 EGG, lightly beaten
- ¼ cup MILK
- ½ teaspoon VANILLA EXTRACT
Instructions
- ) In a large sauce pan combine sugar, salt & cornstarch
- ) Add rhubarb & strawberries & toss to coat
- ) Bring the fruit up to a boil & stir & cook for 1 minute
- ) Pour into a 8 x 8 inch baking dish
- ) In a bowl combine topping dry ingredients & 2 tablespoons of sugar
- ) Cut in butter until mixture resembles coarse crumbs
- ) Mix egg, vanilla & milk together & stir into dry ingredients until just moistened
- ) Drop by spoonfuls onto fruit & sprinkle with 2 tablespoons sugar
- ) Bake at 400 degrees F for 20 to 25 minutes or until topping is golden brown & filling is bubbly
- ) Makes 6 to 8 servings