Strawberry Rhubarb Cobbler
Ingredients
The filling
-
4½
cups
chopped rhubarb
-
1½
cups
strawberries, hulled and sliced
-
½
cup
granulated sugar
-
1
tablespoon
corn starch
-
1
teaspoon
orange zest
The cobbler crust
-
2
tablespoons
granulated sugar
-
1
cup
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
cinnamon
-
¼
teaspoon
salt
-
¼
cup
butter
-
¼
cup
milk or buttermilk
-
1
large
egg, lightly beaten
-
½
teaspoon
vanilla extract
-
to taste
none
Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 350°F.
- Mix the rhubarb and strawberries with sugar, corn starch, and orange zest in a medium bowl and let sit for 30 minutes.
- In another bowl, whisk together sugar, flour, baking powder, cinnamon, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add milk, egg, and vanilla, and stir until just moistened.
- Pour the fruit mixture into a casserole dish and drop the cobbler batter on top.
- Sprinkle turbinado sugar over the topping.
- Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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