Rhubarb Strawberry Cobbler
Enjoy this gorgeous Rhubarb Strawberry Cobbler this summer. You will want to make it again and again as it is not only easy but bursting with fresh fruit flavor!
Servings: 8 servings
Calories: 342kcal
Equipment
Ingredients
- 4 1/2 cups rhubarb stalks only leaves are poisonous cut into 1" pieces, fresh or frozen
- 1 1/2 cups strawberries sliced, fresh or frozen
- 3/4 cup sugar if you like it sweet increase to 1 cup
- 1/3 cup flour scant
Cobbler Topping
- 1 cup flour
- 3 Tbsp. sugar
- 1 1/2 tsp. baking powder
- Large pinch of salt
- 1/4 cup butter cold and cut into cubes
- 1/4 cup half and half cream 10%
- 1 egg beaten
- Whipped cream
- Mint optional
Instructions
- In a large bowl add the rhubarb, strawberries, sugar and flour, toss to coat.
- Preheat oven to 350F. Prepare a 2 quart dish by greasing and set aside.
- In a medium bowl add the flour, sugar, baking powder and salt. Whisk together. Add the butter and using your hands work it into the flour mixture. Continue working until the butter is about the size of peas or slightly smaller.
- Stir in the cream and egg and gently mix together, do not over mix.
- Place the fruit in the prepared dish. Top with the cobbler topping making 8-10 biscuits.
- Bake for 35-45 min. until fruit is bubbling in the middle and the biscuits are browned. Serve warm with whipped cream and a garnish of mint if desired.
Notes
Note: If using frozen fruit then increase cooking time by 20-30 minutes. Make sure the fruit has softened before taking it out of the oven.
Nutrition
Serving: 1 | Calories: 342kcal | Carbohydrates: 62g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 203mg | Fiber: 3g | Sugar: 40g