Notes from the Test Kitchen:
What a tasty cobbler combo! We used rhubarb, strawberries, raspberries and blueberries, and the result was perfectly sweet and tart. Rhubarb not in season? Most grocery stores now carry it year-round in the frozen food section.
Combine filling ingredients and mix well. Pour into greased 2 qt. casserole dish.
For topping, combine flour, sugar and egg. Sprinkle over fruit filling. Drizzle melted butter over topping.
Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
NOTE: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp. butter would probably be plenty for this amount (I used 8, and it was way too much)