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Strawberry-Rhubarb Cobbler Recipe

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This recipe for Strawberry-Rhubarb Cobbler, by , is from The Toth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Selbert
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling: 4 cups strawberries (cut in half)
4 cups rhubarb (cut in half inch pieces)
2/3 cup white granulated sugar
1/4 tsp vanilla
Topping: 1-3/4 cup all purpose flour
1/2 cup sugar
pinch salt
6 T. cold butter
3/4 cup milk
2 T. sugar mixed with 1/4 tsp. cinnamon

Directions:
Directions:
Preheat oven to 350 degrees. Toss strawberries, rhubarb and sugar with vanilla in a buttered 9" x 13" glass or ceramic baking pan.
Mix flour, 1/2 cup sugar, baking powder and salt in bowl. Cut butter into pieces and blend into flour mixture using fingers or pasty tool until mixture resembles coarse crumbs. Add milk and stir just to blend. Spoon topping casually over fruit (it will not cover, it spreads during baking). Sprinkle with the 2T. sugar/cinnamon mixture. Bake 40-50 minutes until golden brown.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
I am somewhat loose with the strawberry/rhubarb proportions depending what we have more of. I bake this in the spring since we grow our own rhubarb. This is my style of baking, very casual. A favorite of Arthur and the kids. Serve with a whipped topping.

 

 

 

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