Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Ingredients

For the filling:

  • 2 cups chopped rhubarb
  • 2 cups quartered strawberries
  • ½ cup sugar
  • 1 tbsp cornstarch dissolved in 1 tbsp water
  • ¼ cup flour, optional for a thicker filling

For the topping:

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • ½ cup sugar
  • 1 tsp cinnamon
  • 1 tbsp water
  • 1 stick cold salted butter, cubed (8 tbsp)

Instructions

  • Blend together chopped rhubarb, strawberry, ½ cup sugar, cornstarch, and ¼ cup flour. Pour into a buttered 10-12 inch skillet, and heat over medium for 10 minutes, stirring occasionally, until thickened. Set aside.
  • Stir 1 cup flour, rolled oats, sugar, and cinnamon together, then cut in butter with a pastry cutter or two forks until you have a crumbly, slightly moist texture.
  • Sprinkle topping to cover your filling, then bake at 350 degrees for 35-40 minutes.
  • Cool for 10 minutes before serving.

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