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!