Rhubarb Strawberry CobblerPosted in : Desserts on by : Daphne
Make the topping by mixing the flour, baking powder, 1 Tbl of the sugar, and the salt together, then work in the shortening, mixing it with your fingertips or with a pastry blender, until it is just coarsely blended.
Moisten the batter with the milk.
If the strawberries are large, cut them in quarters; otherwise halve them and strew them in the bottom of a baking dish along with the rhubarb.
Pour the dissolved cornstarch and the sugar over them and mix well.
Pinch off good-size pieces of the dough and plop them on top of the berry mixture; don’t make too smooth a top, it’s supposed to have a cobbled look.
Sprinkle the remaining tablespoon of sugar on top and bake in a preheated 350 F oven for 40 minutes.
Serve warm or cool with a pitcher of heavy cream alongside.
Serves 4 to 6.