Strawberry Rhubarb Cobbler

By WKBW Directors

Strawberry Rhubarb Cobbler

Ingredients

1 (16-ounce) package frozen whole or halved strawberries
1 (16-ounce) package frozen rhubarb
1 cup plus 2 tablespoons sugar, divided
6 tablespoons (3/4 stick) butter, softened and divided
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 egg
1/4 teaspoon salt

Directions

  1. Preheat oven to 400 degrees. Coat an 8-inch square baking dish with nonstick cooking stray.
  2. In a large bowl, combine strawberries, rhubarb, 1 cup sugar, 2 tablespoons butter, the cornstarch, and vanilla; mix well then pour into baking dish.
  3. In a medium bowl, combine flour, egg, salt, and the remaining 2 tablespoons sugar and 4 tablespoons butter; mix until crumbly then sprinkle over fruit mixture.
  4. Bake 35 to 40 minutes, or until bubbly and topping is golden. Serve warm.

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.