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Rhubarb Peach Cobbler

Rhubarb Peach Cobbler
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.
8 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Rhubarb Peach Cobbler (continued)

Directions (continued)

  • 30 minutes. Serve warm. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 283 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 403 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013