Ingrédients pour Strawberry Rhubarb Cobbler
- Strawberry
- 4 cups chopped rhubarb
- 1/4 cup lemon juice
- 2 tablespoons granulated sugar, for topping
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- Sour Cream
- Eggs
- Milk
- Vanilla
- 1/4 cup sliced almonds, for topping
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Comment préparer Strawberry Rhubarb Cobbler
- Preheat oven to 350°F (175°C).
- In a 3-quart saucepan, combine 4 cups sliced strawberries and 4 cups chopped rhubarb.
- Cook over medium heat until the mixture comes to a full boil.
- Reduce heat to low, cover, and continue cooking for 5 minutes.
- Stir in 1/4 cup lemon juice.
- In a small bowl, whisk together 1 cup sugar and 2 tablespoons cornstarch.
- Gradually add the sugar-cornstarch mixture to the fruit mixture, stirring constantly.
- Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from heat and let cool completely.
- In a large bowl, whisk together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cut in 1 cup cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a medium bowl, whisk together 1 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Grease a 13x9x2 inch aluminum baking pan.
- Spread half of the batter evenly in the prepared pan.
- Spread the cooled fruit mixture over the batter.
- Drop the remaining batter by spoonfuls over the fruit filling.
- Sprinkle evenly with 2 tablespoons of sugar and 1/4 cup sliced almonds.
- Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm or cold with half-and-half or ice cream.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
125g
Fat
46g
Carbs
18g
