Strawberry Rhubarb Cornbread Recipes

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RHUBARB AND STRAWBERRY CORNBREAD COBBLER



Rhubarb and Strawberry Cornbread Cobbler image

Serve delicious warm cobblers with ice cream - a fruit dessert made ready in little more than an hour!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 11

1 (16-oz.) pkg. frozen unsweetened sliced rhubarb
1 (16-oz.) pkg. frozen unsweetened whole strawberries
1 cup sugar
1/4 cup cornstarch
1 egg
1 (6.5-oz.) pkg. golden corn muffin and bread mix
1 1/4 cups rolled oats
1/4 cup butter or margarine, melted
2 tablespoons packed brown sugar
1/3 cup milk
1 pint (2 cups) vanilla ice cream

Steps:

  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine rhubarb and strawberries.
  • In small bowl, combine sugar and cornstarch; mix well. Sprinkle sugar mixture over fruit; toss to coat.
  • Beat egg in medium bowl. Add all remaining ingredients except ice cream; mix well. Drop batter by teaspoonfuls evenly over fruit mixture.
  • Bake at 350°F. for 1 hour 5 minutes to 1 hour 15 minutes or until fruit mixture is bubbly in center and topping is golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 435, Carbohydrate 71 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 0 g

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING



Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping image

Categories     Bread     Dessert     Bake     Low Fat     Strawberry     Cornmeal     Spring     Summer     Rhubarb     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk

Steps:

  • For Filling:
  • Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
  • For Topping:
  • Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
  • Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

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