Strawberry Rhubarb Cobbler With Cornmeal Biscuit Topping
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 cup
All-Purpose Flour1 tsp
Ground Cloves1 cup
Yellow Cornmeal1 tbsp
Baking Powder1 tsp
Baking Soda3 tbsps
Unsalted Butter (chilled, diced)1 cup
Low-Fat ButtermilkDirections:
1
For Filling: Preheat oven to 400°F
2
Mix sugar, flour and cloves in large bowl
3
Add strawberries and rhubarb and toss to coat with sugar mixture
4
Transfer filling to 10-inch-diameter glass pie dish
5
Preheat oven to 400°F
6
Mix sugar, flour and cloves in large bowl
7
Add strawberries and rhubarb and toss to coat with sugar mixture
8
Transfer filling to 10-inch-diameter glass pie dish
9
For Topping: Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl
10
Add butter and rub in with fingertips until mixture resembles coarse meal
11
Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix)
12
Spoon topping evenly over filling
13
Bake until topping is golden brown and filling is tender, about 25 minutes
14
Serve warm or at room temperature
15
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl
16
Add butter and rub in with fingertips until mixture resembles coarse meal
17
Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix)
18
Spoon topping evenly over filling
19
Bake until topping is golden brown and filling is tender, about 25 minutes
20
Serve warm or at room temperature