Strawberry-Rhubarb Cobbler Recipe
This Strawberry-rhubarb Cobbler recipe easily finds way to the top of my favorite list. Stock up on more and more Fruits as you will want to make this Strawberry-rhubarb Cobbler time and again. If it is an impressive Side Dish that you require, then this dish is the answer. Include this Strawberry-rhubarb Cobbler recipe in your most-liked list and make it as many times you wish to.
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
3/4cup 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 (below) on cobbler.
Cool 30 minutes.
TOPPING MIX
1 tablespoon sugar, 1 teaspoon vanilla and 1 cup dairy sour cream.
lf using self-rising flour, omit baking powder and salt
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 (below) on cobbler.
Cool 30 minutes.
TOPPING MIX
1 tablespoon sugar, 1 teaspoon vanilla and 1 cup dairy sour cream.
lf using self-rising flour, omit baking powder and salt
