1½ cup 1/2 inch thick slices fresh or forzen rhubarb
1 cup flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tbs baking powder
1 tsp baking soda
pinch of salt
3 tbs chilled unsalted butter, diced
1/2 cup lowfat buttermilk
Instructions
Filling- Preheat oven to 400. Mix sugar, flour, cloves in large bowl. Add strawberries and
rhubarb and toss to coat with sugar mixture. Put in 10 inch diameter glass pie dish.
Topping- Mix flour, surgar, cornmeal, baking powder, soda, salt in medium bowl. Add butter
and rub with fingers until resembles course meal. Slowly add buttermilk, tossing with fork
until moist clumps are formed (do not over mix). Sppon over filling.
Bake until topping is golden brown and filling is tender. (25 min)
Serving
Suggestions
warm
Originally Submitted
2/14/2010
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