How to use up that rhubarb- part 1 (Strawberry Rhubarb Cobbler)

This Rhubarb recipe is very near and dear to my heart…it’s a family recipe from my Great Aunt- I know she would be thrilled that I am sharing this recipe!! (Scroll down to see the recipe in it’s entirety.)

For this recipe, you will need 2 cups of rhubarb and 2 cups of strawberries.  (You can make plain rhubarb cobbler by using 4 cups of the rhubarb and no other fruit- it’s good too!)

I greased a 9×13 pan and added all of the strawberries and rhubarb…

Gather the butter, milk, flour and sugar…

Mix those ingredients together in a mixing bowl…

Add in the baking powder and salt…MIX WELL.

Spread mixture over fruit….don’t worry if it’s not perfect!!

Combine sugar and cornstarch and sprinkle over cake batter.

Boil a cup of water and pour it over all…

Here’s what it looks like before you put it in the oven…

Bake for 45 minutes at 375 degrees, uncovered. This is good plain, but we add a dollop of cool whip or vanilla ice cream- cuz we like our sweets!!

Enjoy!!!  Stay tuned… later this week I will be sharing another one of my favorite rhubarb recipes!  Even non-rhubarb eaters will LOVE it!!

Here’s the recipe in it’s entirety…

Strawberry Rhubarb Cobbler

2 cups strawberries, cut in small pieces

2 cups of rhubarb, cut in small pieces

3/4 cup sugar

3 Tablespoons butter, softened

1/2 cup milk

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup of sugar

1 Tablespoon cornstarch

1 cup of boiling water

Put fruit in a 9×13 glass pan.  Cream sugar, butter and add milk alternately with flour.  Add baking powder and salt.  Spread mixture over fruit.  Combine 1 cup sugar, cornstarch and sprinkle over cake batter.  Pour 1 cup of boiling water over all.  Bake, uncovered at 375, for 45 minutes or until the topping is brown.