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    You are in: Home / Recipes / Strawberry-Rhubarb Cobbler Recipe
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    Strawberry-Rhubarb Cobbler

    Strawberry-Rhubarb Cobbler. Photo by JackieOhNo!

    1/1 Photo of Strawberry-Rhubarb Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Sharon the Rocket's Note:

    Amazing cobbler that is great warm or cold. I'm not sure of the amount of preparation time so if it's way off, please let me know!!

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    For Filling

    For Cake

    For Topping

    • 1/3 cup sugar
    • 1/2 cup sliced almonds

    Directions:

    1. 1
      In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
    2. 2
      In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
    3. 3
      Heat over to 350.
    4. 4
      In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
    5. 5
      In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
    6. 6
      Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
    7. 7
      Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
    8. 8
      Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
    9. 9
      Serve warm or cool with half-and-half or ice cream.

    Ratings & Reviews:

    • on April 17, 2012

      55

      This was so delicious and a big hit with everybody! I was a little nervous because the preparation was not exactly fool-proof. When the directions stated to cut in butter until "crumbly", I felt that was too vague. I cut in the butter until it was the size of peas, When I added the sour cream mixture, the dough was really sticky and hard to spread in the pan. I really needed to keep flouring my hands to work with it and press it evenly into the pan. I did not sprinkle 1/3 cup sugar on top, but more like 3 tablespoons, because I didn't want it to be too sweet. Needless to say, I was worried that I hadn't done everything correctly, so I was quite pleased when I removed this from the oven and it was wonderful! It was perfectly sweet and delicious both warm and cold. I will definitely try this again. Thanks for sharing. Made for Spring PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Strawberry-Rhubarb Cobbler

    Serving Size: 1 (151 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 379.9
     
    Calories from Fat 151
    39%
    Total Fat 16.8 g
    25%
    Saturated Fat 9.3 g
    46%
    Cholesterol 61.6 mg
    20%
    Sodium 372.2 mg
    15%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 2.0 g
    8%
    Sugars 31.3 g
    125%
    Protein 4.7 g
    9%

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