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Strawberry Rhubarb Cobbler

Everton.Stonehead's picture
<p><a href="http://en.wikipedia.org/wiki/Strawberry_rhubarb_pie">Image Credit</a></p>
Ingredients
  Cornstarch 4 Teaspoon
  Orange liqueur/Orange juice 2 Tablespoon
  Sliced rhubarb 4 Cup (64 tbs) (Fresh)
  All purpose flour 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Egg 1
  Milk 2 Tablespoon
  Fresh strawberries 1 Pint, halved
Directions

1. In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir till thickened and bubbly. Remove from heat. Keep hot.
2. In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the margarine or butter till mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times. Roll dough to an 11 x 4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
3. Stir the strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400° oven for 20 to 25 minutes or till fruit is tender and lattice top is golden. Serve warm with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Cook Time: 
25 Minutes

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