Strawberry Rhubarb Cobbler

• 3/4 cup sugar
• 2 Tbsp. cornstarch
• 1/8 tsp. salt
• 3 cups chopped fresh or frozen rhubarb
• 1 1/2 cup sliced fresh strawberries

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into greased 8 inch square baking dish.

Topping:

Ingredients

• 1 cup all purpose flour
• 1 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/4 cup cold butter
• 1 egg, lightly beaten
• 1/4 cup milk

Directions

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. Bake at 400 degrees F for 20-25 minutes until bubbly and topping is golden brown. Cool 10 minutes. Makes 6-8 servings.

By Robin from Washington, IA