May 9, 2010

Rhubarb Strawberry Cobbler

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup warm water
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream, optional
In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter.
For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.

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