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Rhubarb Strawberry Cobbler

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

6-8 ServingsPrep: 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

2 of 2

Rhubarb Strawberry Cobbler (continued)

Directions (continued)

sugar.
Bake at 425° for 40-50 minutes or until golden brown. Serve with
ice cream if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 479 calories, 22 g fat (4 g saturated fat), 8 mg cholesterol, 181 mg sodium, 68 g carbohydrate, 3 g fiber, 5 g protein.