Rhubarb Strawberry Cobbler
- 1 13 cups sugar
- 13 cup flour
- 4 cups diced fresh rhubarb
- 2 cups halved fresh strawberries
- 2 tablespoons butter, cubed
- 2 cups flour
- 12 teaspoon salt
- 23 cup vegetable oil
- 13 cup warm water
- 1 tablespoon milk
- 1 tablespoon sugar
- vanilla ice cream (optional)
- In a bowl, combine the sugar and flour; stir in rhubarb and strawberries.
- Transfer to a greased 11 x 7 x 2 inch baking dish.
- Dot with butter.
- For crust, combine the flour and salt; add oil and water.
- Stir with a fork until mixture forms a ball.
- Roll out between two pieces of waxed paper to an 11 x 7 inch rectangle.
- Discard top sheet of waxed paper.
- Invert dough over filling and gently peel off waxed paper.
- Brush dough with milk; sprinkle with sugar.
- Bake at 425 for 40-50 minutes or until golden brown.
- Serve with ice cream if desired.
sugar, flour, fresh rhubarb, strawberries, butter, flour, salt, vegetable oil, water, milk, sugar, vanilla ice cream
Taken from www.food.com/recipe/rhubarb-strawberry-cobbler-130126 (may not work)