Strawberry Rhubarb Cobbler
Enjoy a little tartness with this seasonal cobbler. The sugar doesn’t overpower the fruit flavour.
Serve with ice cream or a slice of cheddar cheese.
Servings: 6
Calories: 343kcal
Equipment
- 1 8x8 baking dish
Ingredients
- 1 ½ cups Rhubarb sliced into ¼-inch pieces
- 1 ½ cups Strawberries sliced, fresh or frozen
- ½ cup Granulated sugar
- 1 tbsp All-purpose flour
- ½ cup Brown sugar
- ½ cup Water
- 1 cup All-purpose flour
- 1 tsp Baking powder
- ½ tsp Cinnamon
- ½ tsp Salt
- 1/3 cup Shortening
- ½ cup Milk
Instructions
- Preheat oven to 400°F.
- Stir rhubarb, strawberries, sugar and first amount of flour together.
- Transfer to 8x8 baking dish.
- Bring brown sugar and water to a boil and set aside to cool.
- Meanwhile, stir flour, baking powder, cinnamon and salt together.
- Cut in shortening until it resembles coarse oatmeal.
- Add milk and stir just to combine.
- Drop by spoon on top of fruit, then spread with fingers to mostly cover.
- Pour brown sugar syrup over top.
- You may want to place on parchment lined baking sheet, just in case it bubbles over.
- Bake at 400°F for 30 minutes.
- Allow to cool.
- Serve with ice cream or a slice of cheddar cheese.
Notes
VARIATIONS
Rhubarb Cobbler – use three cups of rhubarb instead of strawberry-rhubarb combination.
Apple Cobbler – use three cups of apples with a sprinkle of cinnamon instead of rhubarb and strawberries.
Nutrition
Calories: 343kcal | Carbohydrates: 57g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 220mg | Fiber: 2g | Sugar: 38g | Vitamin A: 56IU | Vitamin C: 24mg | Calcium: 116mg | Iron: 1mg