30 L & E Railroad Place
Slade, KY 40376

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Sunday: Closed

Rhubarb Strawberry Cobbler

An old fashioned dessert that is oh-so-tasty! The sweetness of fresh strawberries combines beautifully with the tartness of rhubarb in this classic combination. This yummy fruit filling with a biscuit type topping is great served warm with a scoop of vanilla ice cream on top. 

E

8

servings

E

30 min

preparation

E

35 min

cooking time

Ingredients

Filling:

  • 1¼ cups white sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • 6 cups coarsely chopped fresh rhubarb
  • 3 cups sliced fresh strawberries

Topping:

  • 1½ cups flour
  • 3 tablespoons white sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons butter
  • 1 cup buttermilk

Directions

Filling:

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

Topping:

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

Recipe courtesy of Now You’re Cooking

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