Strawberry and Rhubarb Cobbler

Cobbler with seasonal strawberries and rhubarb

This cobbler has a nice mix of sweet and sour flavours. The scrumptious sweet biscuit topping will have you coming back for seconds (or thirds!)

Strawberry and Rhubarb Cobbler

Serves 4

3 large rhubarb stalks, thinly sliced

1 pound strawberries, hulled and sliced

1/2 cup sugar

1 tablespoons lemon juice

Topping:

1 cup all-purpose flour

1/4 cup white sugar

1 tablespoon baking powder

½ teaspoon salt

1/4 cup butter

1/2 cup buttermilk

1 teaspoon vanilla

Directions:

Preheat oven to 350° F.

To prepare the filling, place the rhubarb and strawberries into a 9 x 13-inch casserole dish. Mix in sugar and lemon juice.

Topping:

In a mixing bowl, combine flour, sugar, baking powder and salt. Cut butter into the flour mixture using your fingertips until crumbly and pea-sized pieces of butter remain. Add buttermilk and vanilla. With a fork, stir until all is combined. Drop blobs of dough on top of fruit and bake for 45 minutes.

Rhubarb and Strawberry Cobbler

Other Cobblers's to Try:

Pear Apple Blueberry Cobbler

Peach Cobbler