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Ingredients Jump to Instructions ↓

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  11. Cobbler:

  12. 3/4 cup plus 1/3 cup sugar - divided use

  13. 1 tablespoon cornstarch

  14. 2 teaspoons ground cinnamon

  15. 1 pound rhubarb, cut into 1 inch pieces

  16. 1 pint (2 cups) halved or quartered strawberries

  17. 1 cup all-purpose flour

  18. 1 teaspoon baking soda

  19. 1/4 teaspoon salt

  20. 1/2 stick (1/4 cup) butter, softened

  21. 1 large egg

  22. 1/4 cup buttermilk or whipping cream Cinnamon-Sugar Topping:

  23. 1 tablespoon granulated sugar

  24. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 3/4 cup sugar, cornstarch and 2 teaspoons cinnamon; mix well. Add rhubarb and strawberries; toss well and transfer the mixture to a buttered 11x7-inch baking dish or 1 1/2 quart shallow casserole dish.

  2. In a small bowl, combine flour, baking soda and salt; set aside.

  3. With an electric mixer, beat together butter and 1/3 cup sugar until light and fluffy. Beat in egg. On low speed, beat in half of flour mixture. Beat in buttermilk, then remaining flour mixture.

  4. Drop batter by heaping tablespoonfuls into 8 mounds over fruit. If desired, sprinkle cinnamon-sugar topping over batter.

  5. Bake in a 375°F (190°C) oven 34 to 40 minutes or until fruit is bubbly and topping is golden brown. Transfer to a wire cooling rack. Let stand at least 40 minutes before serving.

  6. Serve warm or at room temperature with ice cream or whipped cream, if desired.

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