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Strawberry-Rhubarb Cobbler
Recipe By : http://www.lhj.com
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastries Ladies Home Journal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced fresh rhubarb -- (1 lb.)
1 pint strawberries -- halved
1 cup sugar
2 tablespoons cornstarch
2 tablespoons water
***TOPPING***
1 1/4 cups all-purpose flour
3 tablespoons sugar -- divided
1 1/2 teaspoons baking powder
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
1/4 cup butter or margarine -- cut up
1/2 cup heavy or whipping cream
1. Heat oven to 425øF. Combine rhubarb, strawberries, sugar,
cornstarch and wa
ter in large saucepan. Bring to boil, stirring. Pour into 9-inch square or 2
1/2-quart shallow baking dish. Set aside.
2. Make topping: Combine flour, 2 tablespoons sugar, baking powder, lemon peel
and salt in large bowl. With pastry blender or 2 knives, cut in butter until
mixture resembles coarse crumbs. Stir in cream just until blended. On lightly
floured surface, knead just until mixture holds together. Roll into 8-inch sq
uare or other shape 1 inch smaller than dish. Place on hot rhubarb mixture; sp
rinkle with remaining 1 tablespoon sugar.
3. Place dish on cookie sheet. Bake 22 to 25 minutes, until golden and bubbly
. Makes 8 servings.
Tart rhubarb and sweet berries cooked under a biscuit-like crown prove that opp
osites really do attract.
Prep time: 20 minutes Baking time: 22 to 25 minutes Degree of difficulty: easy
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
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