Strawberry Rhubarb Cobbler

Orange liqueur lends elegance to this old-fashioned dessert. You'll need about 1-1/3 pounds of rhubarb to get 4 cups sliced fruit.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.5 by 5 people

Rate This!

  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 20 mins 400°F

Strawberry Rhubarb Cobbler

Reviews (0)

3.5 by 5 people

Rate This!

Directions

  1. In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir until thickened and bubbly. Remove from heat. Keep hot.
  2. In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the butter until mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times. Roll dough to an 11x4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
  3. Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400 degree F oven for 20 to 25 minutes or until fruit is tender and lattice top is golden. Serve warm with cream or ice cream, if desired. Makes 6 to 8 servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.
rate this recipe!
add review

Reviews (0)

5 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close