Strawberry-Rhubarb Cobbler

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 pint strawberry, sliced
• 4 cups rhubarb
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/3 cup cornstarch
• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 1 cup sour cream
• 2 eggs
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/2 cup sliced almonds

Recipe

• 1 In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
• 2 In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
• 3 Heat over to 350.
• 4 In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
• 5 In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
• 6 Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
• 7 Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
• 8 Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
• 9 Serve warm or cool with half-and-half or ice cream.