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2 pounds rhubarb, washed, topped and chopped
2 tablespoon lemon juice
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
2-16 ounce packages frozen strawberries
2 3/4 cups sugar
3 3/4 cups flour
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) butter or margarine
1 teaspoon vanilla extract
In a 3-quart saucepan, combine the rhubarb, strawberries and lemon juice.
Cover; cook over medium heat for 5 minutes. In a small bowl, stir together
1 cup sugar and the cornstarch. Gradually stir the sugar mixture into the
rhubarb mixture; heat to boiling. Cook, stirring constantly for 4 minutes;
set aside to cool lightly.
Heat the oven to 350°. Grease a 13" x 9" baking pan; set aside. In a
large bowl,combine 3 cups flour, 1 cup sugar, baking powder, soda and salt.
Cut 1 cup butter into chunks; add to the flour mixture. With a pastry blender
or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat together the buttermilk, eggs and vanilla. Stir the
buttermilk mixture into the flour mixture just until combined. Spread 1/2 the
batter evenly in the greased pan; spread the rhubarb filling over the batter.
Drop the remaining batter by heaping tablespoonsful over the rhubarb filling.
In a 1-quart saucepan over low heat, melt remaining 1/4 cup butter. Stir in
the remaining 3/4 cup flour and 3/4 cup sugar until the mixture resembles
coarse crumbs. Sprinkle with crumbs over the top of the batter. Bake the
cobbler for 40 to 45 minutes, or until it is golden brown and bubbly; cool for
10 minutes. Spoon into individual serving dishes; serve warm with cold milk.
Makes 12 servings
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