Ingredients for Rhubarb Strawberry Cobbler
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- Zest of 1 orange
- 4 cups chopped rhubarb
- 4 cups sliced strawberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted margarine
- 1/2 cup buttermilk
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How to Make Rhubarb Strawberry Cobbler
- **Prepare the Filling:** Preheat oven to 400°F (200°C). In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, and the zest of 1 orange.
- Add 4 cups chopped rhubarb and 4 cups sliced strawberries to the bowl.
- Gently toss the fruit mixture until evenly coated.
- Pour the fruit filling into a greased 13x9 inch baking dish.
- **Bake the Filling:** Bake for 10 minutes in the preheated oven.
- **Prepare the Topping:** In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1/2 cup cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup buttermilk with a fork until just combined. Do not overmix.
- **Assemble and Bake:** Drop the cobbler topping by rounded tablespoons onto the hot fruit filling, creating 12 mounds.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
164g
Fat
5g
Carbs
22g
