My Grandmas Strawberry Rhubarb Cobbler
- 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
- 2 teaspoons vanilla
- 2 teaspoons Orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 1/3 cup warm water
- 1 tablespoon milk
- 1 tablespoon sugar
- Vanilla ice cream, optional -But highly recommended!
Preheat oven to 425°. In a large bowl, mix sugar, vanilla, orange zest and flour. Add fruit ; toss to coat. Transfer to a greased 11×7-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 11×7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar. If you can’t roll it our just press flat with your hands and place in pieces over entire top.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
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