Rhubarb-Strawberry Cobbler

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Ingredients

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

Directions

In bowl, combine sugar and flour; stir in rhubarb and strawberries. Transfer to greased 11x7x2-inch baking dish. Dot with butter.
For crust, combine flour and salt; add oil and water. Stir with fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11×7-inch 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° 40 to 50 minutes or until golden brown. Serve with ice cream if desired.
*Note: If using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in colander, but do not press liquid out.

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