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Strawberry Rhubarb Cobbler

Healthycooking's picture
Ingredients
  Strawberries 1 Quart, halved or quartered if large
  Sliced rhubarb 3 Cup (48 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Raspberry liqueur/Orange juice 2 Tablespoon
For top crust
  All purpose flour 3⁄4 Cup (12 tbs)
  Whole wheat flour 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Sugar 4 Teaspoon
  Unsalted margarine/Unsalted butter 2 Tablespoon, cut into pieces
  Plain non-fat yogurt 1 Tablespoon
  Skim milk 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
Directions

Preheat oven to 400°F.
Coat a 9" X 9" baking dish with no-stick spray.
To make thefilling.
Place half of the berries in a large saucepan.
Add the rhubarb, sugar, and water.
Cover and cook over medium heat, stirring occasionally, for 10 minutes.
Place the cornstarch in a cup.
Add the liqueur or orange juice and stir until smooth.
Add to the saucepan and cook, stirring constantly, for 1 minute, or until thickened.
Stir in the remaining strawberries.
Pour the mixture into the prepared baking dish.
To make the top crust: In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and 2 teaspoons of the sugar.
Cut in the margarine or butter and yogurt until the mixture resembles coarse meal.
Add the milk, 1 tablespoon at a time, and stir until the dough just holds together.
Turn out onto a lightly floured surface and roll into a 9" X 9" square.
Carefully lay the dough over the strawberry mixture.
In a cup, stir together the cinnamon and the remaining 2 teaspoons sugar.
Sprinkle over the dough.
Bake for 20 to 25 minutes, or until bubbling and the crust is golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert, Beverage
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Interest: 
Kids, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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