Strawberry-Rhubarb Cobbler

• servings: 9 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

4 cups (567g) rhubarb, diced

1 quart (567g) strawberries, washed and sliced, or thawed if frozen

1 cup (198g) granulated sugar

3 tablespoons (32g) quick-cooking tapioca or 3 tablespoons (21g) cornstarch

2 cups (240g) King Arthur Unbleached All-Purpose Flour

3/4 cup (149g) granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon table salt

8 tablespoons (113g) unsalted butter, melted, cooled

1/4 cup (57g) milk

1 large egg

1 teaspoon King Arthur Pure Vanilla Extract

coarse sparkling sugar, for garnish

Directions

To prepare the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish or 9" x 13" pan. Spread the rhubarb in the dish or pan.

Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.

To make the topping: Whisk together the flour, sugar, baking powder and salt.

Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.

Stir the batter together until it's evenly moistened.

Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.

Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.

Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.

Nutrition

• Serving Size: 197g
• Calories: 303
• Total Fat: 11g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 51mg
• Sodium: 104 mg
• Total Carbohydrate: 51g
• Dietary Fiber: 2g
• Total Sugars: 44g
• Protein: 2g