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Strawberry Rhubarb Cobbler With Cornmeal Biscuit Topping

This Strawberry Rhubarb Cobbler With Cornmeal Biscuit Topping recipe uses Filling, Sugar, All Purpose Flour, Ground, and Strawberries Hulled And Halved. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• to taste
• 1/2 cup
• 2 tbsp
• 1/8 tsp
• 2
• 1 1/2 cup
• 1 cup
• 1/3 cup
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 pinch
• 3 tbsp
• 1/2 cup

Method (preview)

1. 1

   For Filling: Preheat oven to 400F. Mix sugar, flour and cloves in large bowl.

2. 2

   Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.

3. 3

   For Topping: Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl.

4. 4

   Add butter and rub in with fingertips until mixture resembles coarse meal.

5. 5

   Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix).

6. 6

   Spoon topping evenly over filling.

7. 7

   Bake until topping is golden brown and filling is tender, about 25 minutes.

8. 8

   Serve warm or at room temperature.

9. 9

   STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING

10. 10

    A Cook from New York City on 03/12/00 Have made this three times and love it.