STRAWBERRY-RHUBARB COBBLER

Strawberry-Rhubarb Cobbler image

Provided by Nancy Harmon Jenkins

Time 55m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

1/3 cup butter, plus butter to grease baking dish
4 cups strawberries, hulled, rinsed and halved
4 cups rhubarb, cut into 1/2-inch lengths
1 cup plus 1 1/2 tablespoons sugar
2 tablespoons tapioca
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

Steps:

Preheat oven to 350 degrees.
Butter a 9-by-13-inch baking dish at least 2 inches deep.
Mix fruit with 1 cup sugar and tapioca, and pour into dish.
Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt. Cut in 1/3 cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 297 milligrams, Sugar 33 grams, TransFat 1 gram