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You are here: Home / Recipes / Desserts / Tangy Rhubarb Strawberry Cobbler

Tangy Rhubarb Strawberry Cobbler

My eldest son’s favorite especially with vanilla bean ice cream.

Tangy Rhubarb Strawberry Cobbler
 
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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
  1. ) In a large sauce pan combine sugar, salt & cornstarch
  2. ) Add rhubarb & strawberries & toss to coat
  3. ) Bring the fruit up to a boil & stir & cook for 1 minute
  4. ) Pour into a 8 x 8 inch baking dish
  5. ) In a bowl combine topping dry ingredients & 2 tablespoons of sugar
  6. ) Cut in butter until mixture resembles coarse crumbs
  7. ) Mix egg, vanilla & milk together & stir into dry ingredients until just moistened
  8. ) Drop by spoonfuls onto fruit & sprinkle with 2 tablespoons sugar
  9. ) Bake at 400 degrees F for 20 to 25 minutes or until topping is golden brown & filling is bubbly
  10. ) Makes 6 to 8 servings
3.2.1753

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