Strawberry Rhubarb Cobbler Recipe
Ingredients
Base
1 cup all purpose flour
1/4 cup sugar
1/8 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
Filling
2 cups fresh strawberries, halved
1 cup thinly sliced rhubarb
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon butter or margarine
Directions
Heat oven to 400°.
Grease baking pan, 9x9x2 inches.
Mix flour, 1/4 cup sugar, the baking powder and salt.
Cut in 1/3 cup butter until mixture is crumbly; press evenly in bottom of pan.
Bake until light brown, 8 to 10 minutes.
Cool.
Arrange fruit on base.
Mix 3/4 cup sugar, the cornstarch and cinnamon.
Sprinkle sugar mixture and lemon juice on fruit; dot with 1 tablespoon butter.
Wrap, label and freeze.
1 hour 15 minutes before serving, remove Strawberry rhubarb Cobbler from freezer and unwrap.
Bake uncovered in 400° oven until hot and bubbly throughout, about 40 minutes.
Remove from oven; spoon Topping on cobbler.
Cool 30 minutes.
Grease baking pan, 9x9x2 inches.
Mix flour, 1/4 cup sugar, the baking powder and salt.
Cut in 1/3 cup butter until mixture is crumbly; press evenly in bottom of pan.
Bake until light brown, 8 to 10 minutes.
Cool.
Arrange fruit on base.
Mix 3/4 cup sugar, the cornstarch and cinnamon.
Sprinkle sugar mixture and lemon juice on fruit; dot with 1 tablespoon butter.
Wrap, label and freeze.
1 hour 15 minutes before serving, remove Strawberry rhubarb Cobbler from freezer and unwrap.
Bake uncovered in 400° oven until hot and bubbly throughout, about 40 minutes.
Remove from oven; spoon Topping on cobbler.
Cool 30 minutes.
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