Strawberry Rhubarb Cobbler
An easy to make rhubarb dessert topped with an oatmeal and turbinado biscuit.
Equipment
- Mixing Bowl
- Pastry blender
- 2 quart baking dish
- Food processor optional
Ingredients
- 3 cups rhubarb cut into ½ inch pieces
- 3 cups strawberries quartered
- 1¼ cup turbinado sugar divided
- 1 cup flour
- ⅔ cup whole milk
- ½ cup rolled oats
- ⅓ cup butter unsalted
- 2 teaspoons baking powder
- ½ teaspoon vanilla
- ½ teaspoon salt
- ¼ cup cornstarch optional
Instructions
- Preheat the oven to 375°F, 190°C, or gas mark 5
- In a mixing bowl toss the rhubarb, strawberries, 1 cup of the sugar, and cornstarch if you are using it together and pour into a 2 quart baking dish.
- In a food processor or mixing bowl combine the flour, baking powder, the remaining ¼ cup sugar, and salt. Add the butter cut in with a knife or pastry blender until the butter is pea sized. Add the oats, milk, and vanilla and stir until just moistened.
- Using the cookie dough scoop drop the cobbler topping onto the rhubarb mixture leaving gaps. Bake uncovered for 50 minutes until the rhubarb is cooked and the top is golden brown.
- Serve with ice cream or whipped cream.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 138mgPotassium: 194mgFiber: 2gSugar: 23gVitamin A: 215IUVitamin C: 24mgCalcium: 95mgIron: 1mg
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