Name: Strawberry-Rhubarb Cobbler
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1-1/3 cups sugar -; 1/3 cup all-purpose flour -; 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces) -; 2 cups halved fresh strawberries -; 2 tablespoons butter, cubed -; Crust: -; 2 cups all-purpose flour -; 1/2 teaspoon salt -; 2/3 cup canola oil -; 1/3 cup warm water -; 1 tablespoon 2% milk -; 1 tablespoon granulated or coarse sugar -; Vanilla ice cream, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry-Rhubarb Cobbler

1. 1-1/3 cups sugar -

2. 1/3 cup all-purpose flour -

3. 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces) -

4. 2 cups halved fresh strawberries -

5. 2 tablespoons butter, cubed -

6. Crust: -

7. 2 cups all-purpose flour -

8. 1/2 teaspoon salt -

9. 2/3 cup canola oil -

10. 1/3 cup warm water -

11. 1 tablespoon 2% milk -

12. 1 tablespoon granulated or coarse sugar -

13. Vanilla ice cream, optional -

How to cook deliciously - Strawberry-Rhubarb Cobbler

1. Stage

Preheat the oven to 425°F. In a large bowl, whisk together the sugar and flour. Add the rhubarb and strawberries, and toss to coat. Transfer the mixture to a greased 11x7-inch baking dish. Spread it out evenly, and dot it with the butter.

2. Stage

In a clean large bowl, whisk together the flour and salt for the dough. In another bowl or liquid measuring cup, whisk together the oil and water. Add the oil mixture to the flour mixture, stirring with a fork until a sticky dough forms.

3. Stage

Sandwich the dough between two pieces of waxed paper. Using a rolling pin or your hands, press it into an 11x7-inch rectangle. Remove the top piece of waxed paper, then invert the dough over the filling in the baking dish. Gently peel off the top waxed paper. Brush the pastry with milk, and sprinkle with sugar.

4. Stage

Bake the cobbler for 40 to 50 minutes or until golden brown. If desired, serve with ice cream. Editor's Tip: The crust on this cobbler forms a solid surface, so some filling might seep out along its edges as is bakes. You can slice a couple of steam vents into the pastry before baking it to reduce seepage. You can also set a baking sheet on the rack under the baking dish in the oven in case it bubbles over. Let the baked cobbler cool on a wire rack until it stops bubbling, about 10 minutes. The filling will continue to set as it cools.