Rhubarb and Strawberry Cobbler

2
Gary Hancq

By
@SidEFied

I'd have preffered to prepare this in a 9" by 13" glass baking dish, but my oven just failed so had to utilize the toaster oven and a smaller glass dish.

With rhubarb season at its peak here in the Midwest I got the urge for this dessert.

A marriage of sweetness and tartness.

I'm going to be grumpy and not a happy camper, until I get my oven back.

Maybe it is time to retire my 24 year old range. Convection and stainless piques my interest. Hmm....

Natural Gas of course. Electric and I don't work well together.

Rating:

★★★★★ 2 votes

Comments:
Prep:
20 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

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  • 4 to 5 c
    fresh rhubarb cut into 1 lengths
  • 10 oz
    frozen strawberries
  • 2/3 c
    sugar
  • 1/2 tsp
    salt
  • 1/4 stick
    butter
  • 1/2 tsp
    oil to grease dish
  • 1/4 c
    flour
  • 1 tsp
    cinnamon
  • SWEET BISCUIT MIX

  • 2 1/2 c
    biscuit mix (jiffy or biscuick)
  • 3 Tbsp
    sugar
  • 1/4 stick
    butter (additional)
  • 1/4 tsp
    salt
  • 1/2 c
    milk

How to Make Rhubarb and Strawberry Cobbler

Step-by-Step

  1. With a sharp paring knife and thumb I pull off the tougher outer portion of the rhubarb and cut into 1" pieces. Rinse and place in bowl with the 2/3 cup of sugar, the salt, butter, and cinnamon. stir and mix slightly. Then sprinkle on the 1/4 cup of flour used as a thickener.
  2. Add the 10 oz. of thawed frozen strawberries and lightly stir again. You could use fresh strawberries if you add sugar to them and place in fridge a day ahead of time.
  3. Place Rhubarb/Strawberry mixture in Baking dish and bake at 375 degrees for 45 minutes. We'll put the biscuit mix on top after this initial bake time.
  4. For the Biscuit Mix: Prepare per package instructions with the addition of sugar, or as I did. In bowl add 2 1/2 cups biscuit mix. 3 tablespoon of sugar, 1/4 teaspoon salt and 1/4 stick butter and stir and mix these dry ingredients. When mixed add the 1/2 cup milk and mix to a biscuit consistency. Don't over mix.
  5. After 45 to 50 minutes remove rhubarb from oven and spoon the biscuit mix on top. return to oven for 18 to 22 minutes. You can sprinkle a little sugar and cinnamon on top, as well as a little melted butter.
  6. Serve slightly warm with ice cream or whipped topping.
    Enjoy.

Printable Recipe Card

About Rhubarb and Strawberry Cobbler

Main Ingredient: Fruit
Regional Style: American




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