A delicious comfort dessert. You can also use frozen fruit – thaw it before using.

Rhubarb Strawberry Cobbler

Joan Donogh
Classic dumpling topped dessert.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Filling:

  • 1 1/4 cups white sugar
  • 3 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 6 cups coarsely chopped fresh rhubarb
  • 3 cups sliced fresh strawberries

Topping:

  • 1 1/2 cups flour
  • 3 tablespoons white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 cup buttermilk

Instructions
 

Filling:

  • In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.
  • Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes.

Topping:

  • In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.
  • With a fork, stir in the buttermilk to form a soft dough.
  • Drop dough by tablespoon over the hot filling. Make 12 mounds.
  • Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen.

 

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