Hello everyone! This week’s featured recipe is scrumptious Strawberry Rhubarb Cobbler! The mix of tart and sweet in this delicious cobbler is just perfect! It’s delightful right out of the oven (topped with ice cream, of course), or chilled! Either way, this yummy dessert won’t last long! I hope that you all have been enjoying this Memorial Day weekend! The weather has been beautiful here, making it a fitting time to remember and reflect on those who have made the ultimate sacrifice in the service to our great country! God Bless America! Until next week, be safe and enjoy! Lisa
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.
Nothing quite like the distinctive taste of strawberry & rhubarb! Mmmm Hmmm!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
4 c. strawberries, hulled and rinsed
4 c. rhubarb, sliced and rinsed
2 c. sugar, plus 2T.
2 c. flour
2 T. cornstarch
¼ t. nutmeg
½ c. butter
1 t. baking powder
1 t. salt
2 t. vanilla
2 eggs, lightly beaten
2 T. brown sugar
1 t. cinnamon
Preheat oven to 375’F and grease a 9 x 13 baking pan; set aside.
In a large mixing bowl, fold the strawberries and rhubarb together; set aside.
In a smaller mixing bowl, whisk together one cup of flour, one cup of sugar, cornstarch and nutmeg.
Pour sugar mixture over strawberries and rhubarb and fold together to coat fruit.
Pour mixture into prepared pan and top with ¼ cup of cold, cubed butter; set aside.
In a smaller mixing bowl, whisk together the remaining one cup flour, one cup sugar, baking powder and salt, then add ¼ c. melted butter, vanilla and eggs. Mix well, then drop batter by the spoonful over the top of cobbler filling.
Sprinkle top with 2 tablespoons of granulated sugar, 2 tablespoons brown sugar and 1 teaspoon cinnamon.
Bake for 55-60 minutes or until batter is golden brown and filling is bubbling.