I was so excited for this year’s father’s day. I knew from the start that I wanted to bake something for him. Now that I knew I was going to bake, I just needed to figure out what exactly I was planning on baking. I knew my dad loved strawberry rhubarb pie. I thought that this would be the logical choice. But, then I heard that my aunt had this wonderful recipe for strawberry rhubarb cobbler. I was so excited that I decided to share the recipe and how it turned out. Hope everyone is having a great Father’s Day!
1-1/3 cups of sugar
1/3 cup all-purpose flour
4 cups diced fresh or frozen rhubarb (1/2 pieces)
2 cups halved fresh or frozen strawberries (preferably wild strawberries)
2 cups all- purpose flour
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup warm water
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream (optional)
1. In a bowl, combine the sugar and flour, stir in rhubarb and strawberries. Transfer to a greased 11-inch x 7-inch rectangle baking dish.
2. For crust, combine flour and salt. add oil and water. Stir with fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-inch x 7-inch rectangle.
3. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
4. Bake at 425 degrees for 40-50 minutes or until golden brown. Serve with ice cream if desired.
Yield: 6-8 servings