cakes

Saturday, May 4, 2019

Rhubarb Strawberry Cobbler

https://www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/?_cmp=ROTD4pm&_ebid=ROTD4pm4%2F22%2F2016&_mid=94941&pmcode=IPKDV07T

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

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Directions
Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts1 serving: 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

No comments: