Ingredients: |
Ingredients: Strawberry/Rhubarb:
2 cups Rhubarb, cut in 1/4 inch cubes
6 cups Strawberries
2 cup sugar
1/2 cup flour
Dash of salt
Batter
2 cups flour (can use any mix of oat, white, almond, coconut flour)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
2 to 4 Tablespoons of melted butter (or use oil)
1/2 cup milk
Optional: 1/2 tsp almond extract
Optional topping: sliced almonds and Turbinado or brown sugar
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Directions: |
Directions:Turn oven on to 400 degrees.
Stir together 2 cups sugar, 1/2 cup flour, dash of salt. Add to Rhubarb and Strawberries, toss to coat. Place in the bottom of a 13x9 inch baking pan and place in the oven while you mix the batter.
Mix the batter: Mix 2 cups flour, 1/2 cup sugar, baking powder, salt in a medium bowl. Beat together eggs, 2-4 tbsp butter and milk, add to flour/sugar mixture and beat until just blended.
Remove the fruit from the oven, stir in the pan. Cover with the batter. If desired, sprinkle with sliced almonds and Turbinado or brown sugar. Bake at 400 degrees for 30 minutes. Check the center of the batter, if still runny bake for 5 to 15 more minutes.
Serve topped with vanilla ice cream.
This recipe can be halved and baked in an 8x8x2 inch pan instead.
Variations:
• Blackberry: for filling use 8 cups blackberries, 6 Tbsp flour, 2 ½ cup sugar, 1 tsp cinnamon, and 4 Tbs butter. Crush berries with the sugar (potato masher works well), and heat in oven as described above.
• Peach: for filling use 8 cups peeled sliced peaches, 4 Tbs flour, 1 1/2 cups sugar.
• Peach/Raspberry: 7 cups peaches, 4 Tbs flour, 1 1/2 cup sugar. Mix Peaches with sugar/flour. Heat while mixing batter. Sprinkle 1-2 cups fresh or frozen raspberries over the peaches before covering with the batter.
- Blueberry: 8c blueberries, 4 Tbs flour, 2 c sugar, 1/4 tsp salt, 2 Tbsp lemon juice |
This recipe for Strawberry Rhubarb Cobbler (or Blackberry, Blueberry, Peach-Raspberry) is from