After I had seen that rhubarb strawberry cobbler. I had thought about when was the last time that I had ever had rhubarb. It had been years since the last time. I used to go over to my best friends house when we were little. We would walk down the street to her grandmother’s house. Her grandmother had a big garden and grew rhubarb. We used to pick the rhubarb right out of the garden and munch on it while we played outside!
I never thought to pair rhubarb and strawberries in a cobbler before that. This is a fantastic recipe that you must try. This cobbler is sweet with a hint of tartness and has a crunchy side as well!
Ingredients
Filling
*3 cups rhubarb, chopped
*1 lb. strawberries, sliced
*1/2 cup Pioneer sugar
*1/4 cup Gold Medal all-purpose flour
*1 Tbsp. strawberry gelatin
Topping
*1 cup Gold Medal all-purpose flour
*1/2 cup Pioneer sugar
*1 cup Quaker rolled oats
*1/2 cup chopped pecans
*1 tsp. McCormick’s ground cinnamon
*1/4 tsp. McCormick’s nutmeg
*1/2 tsp. Morton salt
*1 tsp. Arm and Hammer baking soda
*1 stick of Land O Lakes butter, melted
*1 large egg
Instructions
*Preheat oven to 350*F. Lightly grease a 9- to 10-inch pie plate. Set aside.
*In a large bowl, toss together the rhubarb, strawberries, sugar, flour, and strawberry gelatin. Pour the strawberry-rhubarb mixture into the pie plate and spread into an even layer.
*In another bowl, combine the flour, sugar, oats, pecans, cinnamon, nutmeg, salt, and baking soda and stir until evenly combined.
*Add the butter and egg to the dry ingredients and stir until dry and wet ingredients are well combined.
*With your fingers, crumble the topping over the fruit. Place the cobbler in the oven and bake for 35 to 40 minutes, until filling is bubbly and topping is set and slightly golden. Cool for 5 to 10 minutes. Best is served warm or within one day of baking.
FOLLOW THE NEXT PAGE LINK BELOW.
Quick Tip: Serve with a tall glass of frosty cold milk.