Rhubarb and strawberry cobbler

Yield: 1 Servings

Measure Ingredient
8 cups Strawberries and rhubarb; (combined total)
½ cup Sugar
3 tablespoons Flour
Cinnamon & nutmeg to taste
⅓ cup Butter or marg
¾ cup Sugar
1 Egg
1½ cup Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
⅔ cup Buttermilk; (or equal parts milk & sour cream)

BOTTOM

TOPPING

Src: Ottawa Citizen - May'95

Toss fruit with sugar, flour and spices. Place in bottom of greased 13 x 9 baking dish. Press.

For topping: In large bowl, cream butter and sugar 'til light. Beat in egg.

In another bowl sift together flour, powder, soda and salt. Add flour mixture to batter alternating with buttermilk. Smooth over top leaving one inch around edges. Bake 45 - 50 minutes or until topping springs back.

Posted to TNT Recipes Digest by Rod Grant <rodgrant@...> on Mar 25, 1998

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