Strawberry Rhubarb Cobbler |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 3 |
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I came up with this variation from three different recipes . . . it's a delicious cross between a pie and crisp . . . it doesn't turn out runny, so if you like runny cobblers, this is probably not your cup of tea =) enjoy!!! Ingredients:
4 cups rhubarb, chopped small |
4 cups strawberries, cut into small pieces |
5 eggs, at room-temperature beaten |
1 teaspoon vanilla extract |
1 1/2 cups sugar |
1/2 cup all-purpose flour |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
3 tablespoons cornstarch |
1 1/2 cups flour |
1 cup brown sugar, packed |
1 cup oatmeal |
1 cup shortening or 1 cup margarine |
Directions:
1. Cut strawberries and chop rhubarb; set aside.
2. Mix together eggs and vanilla; whisk til combined. Sift together remaining ingredients and add to eggs mixture. Pour over fruit and stir. Place fruit mixture into a greased 9 x13 glass (very important!) baking dish.
3. In separate bowl, mix topping ingredients. Add shortening or margarine and cut through flour mixture. This will be chunky and sticky. Crumble evenly over top fruit filling.
4. Bake at 375 for around 50-55 minutes or until top is golden brown. Allow to cool for 30 minutes before serving. Enjoy with ice cream or whipped topping =).
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