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Rhubarb Strawberry Cobbler
Ingredients:
1 1/3 c. sugar
1/3 c. flour
4 c. diced fresh or frozen rhubarb (1/2" pieces)
2 c. halved fresh strawberries
2 Tbs. butter, cubed
CRUST:
2 c. flour
1/2 tsp. salt
2/3 c. vegetable oil
1/3 c. warm water
1 Tbs. milk
1 Tbs. sugar
Vanilla ice cream, optional
1 1/3 c. sugar
1/3 c. flour
4 c. diced fresh or frozen rhubarb (1/2" pieces)
2 c. halved fresh strawberries
2 Tbs. butter, cubed
CRUST:
2 c. flour
1/2 tsp. salt
2/3 c. vegetable oil
1/3 c. warm water
1 Tbs. milk
1 Tbs. sugar
Vanilla ice cream, optional
Directions:
In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11x7x2" baking dish. Dot with butter. For crust, combine the flour and salt; add oil and water. stir with a fork until mixture forms a ball. Roll out between 2 sheets of waxed paper to an 11x7" rectangle. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425 for 40-50 minutes or until golden brown. Serve with ice cream if desired.
Makes 6-8 Servings
In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11x7x2" baking dish. Dot with butter. For crust, combine the flour and salt; add oil and water. stir with a fork until mixture forms a ball. Roll out between 2 sheets of waxed paper to an 11x7" rectangle. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425 for 40-50 minutes or until golden brown. Serve with ice cream if desired.
Makes 6-8 Servings
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