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Strawberry-Rhubarb Cobbler

Makes: 8  servings Prep 20 mins Bake 425°F 22 mins

Ingredients

  • 4 cups  sliced fresh rhubarb (1 lb.)
  • 1 pint  strawberries, halved
  • 1 cup  sugar
  • 2 tablespoons  cornstarch
  • 2 tablespoons  water
  • 1 1/4 cups  all-purpose flour
  • 3 tablespoons  sugar, divided
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  grated lemon peel
  • 1/8 teaspoon  salt
  • 1/4 cup  butter, cut up
  • 1/2 cup  heavy or whipping cream

Directions

1. Heat oven to 425 degree F. Combine rhubarb, strawberries, sugar, cornstarch, and water in large saucepan. Bring to boil, stirring. Pour into 9-inch square or 2-1/2-quart shallow baking dish. Set aside.

Make Topping::

2. Combine flour, 2 tablespoons sugar, baking powder, lemon peel, and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in cream just until blended. On lightly floured surface, knead just until mixture holds together. Roll into 8-inch square or other shape 1 inch smaller than dish. Place on hot rhubarb mixture; sprinkle with remaining 1 tablespoon sugar.

3. Place dish on cookie sheet. Bake 22 to 25 minutes or until golden and bubbly. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)320,
  • Fat, total(g)12,
  • chol.(mg)36,
  • sat. fat(g)7,
  • carb.(g)52,
  • pro.(g)3,
  • sodium(mg)182,
  • Percent Daily Values are based on a 2,000 calorie diet