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Easy Strawberry N' Rhubarb Cobbler Recipe

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This recipe for Easy Strawberry N' Rhubarb Cobbler, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Natzke
Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups sliced (1/4") fresh rhubarb
1 pint ( 2 cups) fresh strawberries, sliced (1/4")
1 cup sugar
1/3 cup butter, melted
1 Tbsp. lemon juice
3 Tbsp. quick tapioca

Cobbler Topping:
2 cups buttermilk biscuit mix
2 Tbsp. sugar
1/2 cup water
2 Tbsp. butter, melted
2 tsp. sugar
1/4 tsp. cinnamon

Directions:
Directions:
Preheat oven to 375. In a 3 quart bowl combine rhubarb, strawberries, sugar, butter, lemon juice and tapioca; mix well. Set aside; let stand 15 to 20 minutes.

Meanwhile, in a separate 1 quart bowl, combine buttermilk biscuit mix and 2 Tbsp. sugar; add water and 2 Tbsp. butter; stir to combine. Place in a 9 inch square baking dish. Drop topping by teaspoonfuls on top of rhubarb-strawberry mixture.

Combine remaining sugar and cinnamon; sprinkle on top of biscuits.

Bake near center of oven for 30 to 40 minutes or until mixture is bubbling around edges and topping is lightly brown.

Number Of Servings:
Number Of Servings:
6 (/34 cup) servings
Personal Notes:
Personal Notes:
24 oz. frozen rhubarb and 20 oz. frozen strawberries may be substituted for the fresh. Reduce sugar to 3/4 cup. This is very good and very easy!

 

 

 

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