Saturday, June 8, 2013

Farmer's Market Strawberry Rhubarb Cobbler

Late spring brings fresh rhubarb and bright strawberries to the farmer's market.

This quick and easy cobbler is the perfect balance of sweet and tart with a savory biscuit topping.   

Strawberry Rhubarb Cobbler

1 pint fresh strawberries (quartered)
2 stalks fresh rhubarb (about 2 cups chopped)
3/4 cups sugar
2 TBS corn starch

1 cup white whole wheat flour
1/4 cup ground flaxseed
2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk (or any non-diary milk)
1/4 cup vegetable oil

Preheat oven to 450 degrees.  Grease a 2 quart baking dish.

Mix together strawberries, rhubarb, sugar, and corn starch and pour into the baking dish.

In a separate bowl, mix together flour, flaxseed, baking powder, salt, almond milk, and oil.

Use 2 teaspoons to drop biscuit sized dollops on top, then use spread out gently.

Bake in 400 degree oven for 20 minutes.

Easier than pie!

1 comment:

Vic Robinson said...

This look so good! I would eat that dipped in sand!