Rhubarb Strawberry Cobbler

Name: Rhubarb Strawberry Cobbler
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 315.37 ml sugar; 78.78 ml flour; 946.36 ml diced fresh rhubarb; 473.18 ml halved fresh strawberries; 29.58 ml butter, cubed; 473.18 ml flour; 2.46 ml salt; 157.80 ml vegetable oil; 78.78 ml warm water; 14.79 ml milk; 14.79 ml sugar; vanilla ice cream (optional)

Submitted by Courtly

"This is a recipe from taste of home. A nice spring dessert."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 6

ingredients

315.37 ml sugar
78.78 ml flour
946.36 ml diced fresh rhubarb
473.18 ml halved fresh strawberries
29.58 ml butter, cubed
Crust
473.18 ml flour
2.46 ml salt
157.80 ml vegetable oil
78.78 ml warm water
14.79 ml milk
14.79 ml sugar
vanilla ice cream (optional)

directions

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11 x 7 x 2 inch 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 x 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 for 40-50 minutes or until golden brown. Serve with ice cream if desired.