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Rhubarb-Strawberry Cobbler
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Description
A great springtime cobbler the gals up in the Colorado Rockies make every Spring. In this area, most every garden has lots of rhubarb. Our daughter lives in an 1880’s log house, and I think her rhubarb is as old as the house!
Ingredients
- FOR THE FILLING:
- 2 cups Strawberries, Hulled And Cut In Half
- 2 cups Fresh Or Frozen Rhubarb, Cut In 1/2 Inch Pieces
- ½ cups Sugar
- 1 Tablespoon Cornstarch
- FOR THE TOPPING:
- ½ cups Unsalted Butter
- ½ cups Sugar Plus More For Sprinkling On Top
- ¼ teaspoons Vanilla
- ¾ cups Flour
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 Egg Yolk
Preparation
Preheat oven to 375 F.
For the filling: Mix the strawberries and chopped rhubarb with the sugar and cornstarch in the bottom of a 9 x 12″ sheet cake pan. Stir ingredients to mix well.
For the topping: Melt butter with sugar and vanilla in a saucepan over low heat. Remove from heat. Stir in the flour, baking powder, salt and the egg yolk. Mix well, and “plop” this on top of the fruit mixture. Then use a spatula to spread it all over.
Take a granulated sugar shaker and shake some sugar over the top of the cobbler to make it look sparkly! Bake at 375 F for 45 minutes.
Serve with ice cream, whipped cream or half-and-half. Enjoy!
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flash08 on 5.27.2014
Just like my grandmother used to make…can’t wait to try this! Thanks!