Strawberry-Rhubarb Cobbler

What can be wrong when you have a dish of hot cobbler and warm cream in front of you? With the availability of frozen fruit, you can make any cobbler anytime you want!
Serves 6

16 ounces of frozen strawberries, whole or halved
16 ounces of frozen rhubarb
1 cup plus 3 Tablespoons of sugar
6 Tablespoons of unsalted butter, softened
1 teaspoon of cornstarch
1 teaspoon of vanilla
1 cup of all-purpose flour
1 egg
¼ teaspoon of salt

Set the frozen fruit out to thaw. Preheat the oven to 400 degrees. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.
In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.
In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.

Similar Posts

Leave a Reply