Strawberry Rhubarb Cobbler
Ingredients
Filling
-
4
cups
rhubarb, sliced
-
4
cups
strawberries, sliced
-
3
tablespoons
orange juice
-
1
teaspoon
vanilla
-
3
tablespoons
tapioca flour
-
¾
cup
brown sugar
Biscuits
-
1
cup
whole wheat pastry flour
-
1
cup
masa corn flour
-
⅓
cup
brown sugar
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
-
2
teaspoons
orange zest
-
6
tablespoons
unsalted butter
-
¼
cup
milk
-
1
large
egg
-
¼
cup
crystallized ginger
Instructions
- Preheat the oven to 350°F.
- Butter an 8 x 11-inch baking dish.
- Toss sliced rhubarb and strawberries with orange juice, vanilla, tapioca flour, and brown sugar.
- Set the fruit mixture aside while preparing the topping.
- In a bowl, mix whole wheat pastry flour, masa corn flour, brown sugar, baking powder, salt, and orange zest.
- Cut in the butter until the mixture resembles peas.
- In a separate bowl, whisk together the milk and egg, then pour into the flour mixture along with crystallized ginger and mix until just combined.
- Spread the topping over the fruit filling.
- Bake for 35 minutes until the filling is bubbling.
- Let cool for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
328
Total fat
10.5g
Total carbohydrates
56.6g
Total protein
5.5g
Sodium
171.2mg
Cholesterol
46.3mg
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