Strawberry Rhubarb Cobbler

My husband came home from work with this recipe raving about it, telling me I had to make it. His co-worker’s wife made it and sent it into work, and he said it was one of the best things he’d ever eaten.

My mother in law just so happens to also love strawberry rhubarb things, so I decided to make this for her birthday when we were up at their summer cabin. My husband was right, it is very good. I only wish we had had some ice cream to go with it.

Recipe courtesy of John and his wife. 🙂

Rhubarb Filling
3 Cups fresh or 1 13 oz pkg frozen unsweetened rhubarb
2 Cups fresh sliced strawberries or 1 16 oz pkg frozen sliced sweetened strawberries
2 Tbsp lemon juice
1 Cup sugar (add an extra 1/4 cup if using fresh berries)
1/3 Cup cornstarch

Cut rhubarb in 1 inch pieces and combine with strawberries in a medium sauce pan.
Simmer, covered, about 5 minutes. Add lemon juice. Combine sugar and cornstarch
and add to strawberry mixture. Cook and stir 4 to 5 minutes until thickened and set
aside to cool.

Batter
3 Cups flour
1 Cup sugar
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 Cup butter
1 Cup buttermilk
2 eggs, slightly beaten
1 tsp vanilla

Preheat oven to 350. Butter or spray a deep dish 9X13 or a regular 12X15.
Combine flour, sugar, soda, salt, and baking powder in large bowl. Cut in butter until
batter becomes fine crumbs. Beat together buttermilk, eggs, and vanilla and add to
dry ingredients. Stir just enough to moisten. Spread half of batter in the prepared
pan. Spread cooled filling over batter, then spoon remaining batter in mounds on top
of filling.

Topping
3/4 Cup sugar
1/2 Cup flour
1/4 Cup butter
Combine ingredients until crumbly and sprinkle
over batter.
Bake 40-45 minutes and allow to cool.