Strawberry-Rhubarb Cobbler

Name: Strawberry-Rhubarb Cobbler
Ingredients: 13 cup butter, plus butter to grease baking dish; 4 cups strawberries, hulled, rinsed and halved; 4 cups rhubarb, cut into 1/2-inch lengths; 1 cup plus 1 1/2 tablespoons sugar; 2 tablespoons tapioca; 2 cups sifted all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup milk; 2 tablespoons melted butter

10 ingredients

9 steps

Ingredients

13 cup butter, plus butter to grease baking dish
4 cups strawberries, hulled, rinsed and halved
4 cups rhubarb, cut into 1/2-inch lengths
1 cup plus 1 1/2 tablespoons sugar
2 tablespoons tapioca
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

Directions

1

Preheat oven to 350 degrees.
2

Butter a 9-by-13-inch baking dish at least 2 inches deep.
3

Mix fruit with 1 cup sugar and tapioca, and pour into dish.
4

Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt.
5

Cut in 1/3 cup butter.
6

Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly.
7

Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
8

Brush slightly with melted butter, place in oven and bake for about 30 minutes.
9

Serve with ice cream, if desired.