Strawberry Rhubarb Cobbler (Vegetarian Times)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 c. fresh strawberries, halved3 c. rhubarb, sliced (approx. 3 stalks)1/2 c. + 2 tbsp. flour, divided1 tbsp. lemon juice1/8 tsp. baking powder1/8 tsp. baking soda1/8 tsp. salt3-1/2 tbsp. vegetable shortening
1. Preheat oven to 375ºF. Coat 11" x 7" baking dish with cooking spray.
2. Toss together strawberries, rhubarb, 1/2 c. + 2 tbsp. of sugar, 2 tbsp. flour, and lemon juice in a bowl. Transfer to prepared baking dish.
3. Whisk together remaining 1/2 c. flour, remaining 2 tbsp. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 c. water. Spread over strawberry mixture. Bake 20-30 min., or until browned and bubbly. Let stand 10 min. before serving.
Serves 6 (approx. 1 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user M_MORRIS165.
2. Toss together strawberries, rhubarb, 1/2 c. + 2 tbsp. of sugar, 2 tbsp. flour, and lemon juice in a bowl. Transfer to prepared baking dish.
3. Whisk together remaining 1/2 c. flour, remaining 2 tbsp. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 c. water. Spread over strawberry mixture. Bake 20-30 min., or until browned and bubbly. Let stand 10 min. before serving.
Serves 6 (approx. 1 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user M_MORRIS165.
Nutritional Info Amount Per Serving
- Calories: 230.9
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 88.5 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 4.1 g
- Protein: 2.3 g
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