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Rhubarb Berry Cobbler

chef.jackson's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Fresh rhubarb 3 Cup (48 tbs), sliced
  Fresh strawberries 2 Cup (32 tbs), halved
  All-purpose flour 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 Teaspoon
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Milk 3 Tablespoon
  Vanilla 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat the oven at 375°.

MAKING
2. For filling, in a medium saucepan combine sugar and cornstarch.
3. Stir in the water, add rhubarb, then cook and stir till thickened and bubbly.
4. Stir in strawberries, heat through, cover and keep warm.
5. For topping, in a bowl combine flour, sugar and baking powder.
6. Cut in margarine or butter till mixture resembles coarse crumbs.
7. Combine egg, milk and vanilla and add to flour mixture, stirring just to moisten dry ingredients.
8. Into an 8x8x2-inch baking dish pour hot filling and drop topping into 6 mounds atop filling.
9. Bake in the preheated oven 20 to 25 minutes or till a toothpick inserted into topping comes out clean.

SERVING
10. Serve warm with ice cream, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Rhubarb
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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