May 18, 2010

Strawberry Rhubarb Cobbler!

Well, I promised a killer recipe, and I believe I have delivered...I can't take too much credit for this one though, it came from the WW website. Either way, it is amazing! And summer is a great time to utilize this odd little plant known as rhubarb. I hope you enjoy this one!

16 oz unsweetened frozen strawberries, thawed for 15 minutes

14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen

1/3 cup(s) sugar

1 Tbsp cornstarch

1 1/3 cup(s) all-purpose flour

3 Tbsp sugar, divided

3/4 tsp baking powder

1/4 tsp baking soda

4 Tbsp reduced-calorie margarine, cut into small pieces

1/2 cup(s) fat-free sour cream

1/4 cup(s) fat-free skim milk

1 large egg(s), lightly beaten


  • Preheat oven to 375ยบ F. Coat an 8-inch square baking pan with cooking spray.

  • In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.

  • To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.

  • Add sour cream and milk and mix until dough comes together.

  • Transfer dough to a lightly floured surface and knead 5 times, until blended.

  • Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.

  • Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.

For some reason mine took almost a full hour and 15 mins to cook all the way through, so even at 45 mins, check the cobbler part, it will looked browned because of the sugar on top, but the insides were all gooey. Other than that, this is a pretty easy and yummy recipe!

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