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Ingredients
| granulated sugar: 1 1/3 cups |
| all-purpose flour (unsifted): 1/3 cup |
| rhubarb (diced): 4 cups |
| strawberries (halved): 2 cups (fresh) |
| salted butter: 2 Tbl (cubed) |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| vegetable oil: 2/3 cup |
| water: 1/3 cup (warm) |
| 2% milk: 1 Tbl |
| granulated sugar: 1 Tbl |
| vanilla ice cream (optional) |
Rhubarb Strawberry Cobbler
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
7 serving(s)
Tags
- In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11 x 7 x 2 inch 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 two pieces of waxed paper to an 11 x 7 inch 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.