Rhubarb Strawberry Cobbler Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 479
  • Fat:
  • 22 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 181 mg
  • Carbohydrate:
  • 68 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g


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Rhubarb Strawberry Cobbler

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Mom's yummy cobbler is a truly wonderful finale to any meal. This sweet-tart family favorite is chock-full of berries and rhubarb and has a thick easy-to-make crust. -Susan Emery Everett, Washington

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 40 min.

Ingredients:

  • 1-1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces)
  • 2 cups halved fresh strawberries
  • 2 tablespoons butter, cubed
  • CRUST:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup warm water
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional

Directions:

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter.
    For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
    Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
    Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.


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