Strawberry rhubarb cobbler

Strawberry rhubarb cobbler

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.


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