Strawberry Rhubarb Cobbler
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1064.65 ml rhubarb, cut into 1-inch pieces (about 1 1/2 lbs.)
- 473.18 ml strawberries, sliced (about 1 lb)
- 236.59 ml sugar
- 29.58 ml quick-cooking tapioca (heaping tablespoons)
- 4.92 ml grated orange peel
- 1.23 ml ground nutmeg
-
Cobbler Crust
- 29.58 ml sugar
- 236.59 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 59.14 ml cold butter
- 59.14 ml milk
- 1 egg, lightly beaten
directions
- Preheat oven to 350°F.
- In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
- In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
- Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
- Serve with whipped cream (optional).
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RECIPE SUBMITTED BY
I've been married to the same great guy for 27 years now. We never had any children, but we have two cats, Otis & Milo. They are litter-mates, half Abyssinian/half tabby, and are my "baby boys"!:)
I love to cook, and am an AVID recipe collector. I probably have more cookbooks than I'd like to admit, but I'm always on the look-out for something new and different to try.
I also enjoy gardening and riding my bicycle during the summer months. Nothing like fresh tomatoes, peppers and herbs, straight out of the garden!:)