Rhubarb Peach Cobbler
Bountiful Harvest Cookbook
Try a FREE ISSUE of Taste of Home!
As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house.
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 can (15-1/4 ounces) sliced peaches, undrained
- 3 cups sliced fresh or frozen rhubarb
- 1 teaspoon vanilla extract
- DOUGH:
- 1-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
Directions:
In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm. Yield: 8 servings.