Strawberry Rhubarb Cobbler

Name: Strawberry Rhubarb Cobbler
Yield: 6 serving
Ingredients: 2 cups (500 mL) fresh or frozen strawberries sliced; 3 1/2 cups (875 mL) fresh or frozen rhubarb cut into 1-in (2.5 cm) chunks; 2 tbsp (30 mL) lemon juice; 2/3 cup (160 mL) sugar; 1 tbsp (15 mL) butter cut into bits; Topping; 1 1/3 cups (330 mL) all-purpose flour; 2 tsp (10 mL) baking powder; 3 tbsp (45 mL) brown sugar; 1 tsp (5 mL) grated lemon rind; 3 tbsp (45 mL) quick-cooking rolled oats; 3 tbsp (45 mL) chopped walnuts toasted; 1 tsp (5 mL) ground cinnamon; 1/3 cup (80 mL) butter cut into bits; 1 cup (250 mL) Milk; 2 tbsp (30 mL) icing sugar

This recipe is taken from the 1986 Milk Calendar. The walnuts in the topping give this cobbler a non-traditional, nuttier, taste.

Prep: 20 min
Cooking: 35 min - 40 min

Yields 6 serving

Ingredients

2 cups (500 mL) fresh or frozen strawberries sliced
3 1/2 cups (875 mL) fresh or frozen rhubarb cut into 1-in (2.5 cm) chunks
2 tbsp (30 mL) lemon juice
2/3 cup (160 mL) sugar
1 tbsp (15 mL) butter cut into bits
Topping
1 1/3 cups (330 mL) all-purpose flour
2 tsp (10 mL) baking powder
3 tbsp (45 mL) brown sugar
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) quick-cooking rolled oats
3 tbsp (45 mL) chopped walnuts toasted
1 tsp (5 mL) ground cinnamon
1/3 cup (80 mL) butter cut into bits
1 cup (250 mL) Milk
2 tbsp (30 mL) icing sugar

READY FOR REWARDS?

Preparation

Preheat oven to 400 °F (200 °C). Butter a 9-in square (23 cm) baking dish.

Combine strawberries, rhubarb, lemon juice, sugar and butter. Place in bottom of pan.

Topping:

Combine flour with baking powder, sugar, lemon rind, rolled oats, nuts and cinnamon. Cut in butter until it is in tiny bits. Sprinkle mixture with milk. Stir together just until a heavy batter is formed. Drop batter by spoonfuls over top of the rhubarb.

Bake 35 to 40 min. Allow to cool before serving. Sprinkle with icing sugar.