Very Berry Rhubarb Cobbler Recipes

OLD FASHION BERRY COBBLER

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

VERY BERRY RHUBARB BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
• Bake crust in preheated oven until golden brown, about 15 minutes.
• Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
• Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
• Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

VERY BERRY RHUBARB COBBLER

Steps:

• Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11x7-inch baking dish; set aside.
• Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with Fleischmann's.
• Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with Reddi-wip. Sprinkle with nutmeg, if desired.

APPLE, RHUBARB & BERRY COBBLER

Steps:

• Preheat oven 375°F.
• In large saucepan,margarine, rhubarb, sugar food coloring, vanilla, salt and cinnamon and water. Cook medium heat for about 10 to 15 minutes.
• Then add sliced apples and stir. Fold in berries and cook until hot.
• In mixing bowl add flour,sugar, baking powder, dash of salt and milk.
• In 9 X 13 pan pour hot margarine and fruit mixture.
• Tip the mixing bowl and pour in a drizzle fashion long lines of batter, some will sink to the bottom because the fruit mixture is hot. That is fine, it will come back up.
• Bake 40 to 45 minutes.
• Serve with whipped topping or vanilla ice cream.

VERY BERRY RHUBARB COBBLER

Steps:

• Preheat oven to 375 degrees F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11x7-inch baking dish; set aside.
• Combine flour, remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with Fleischmanns.
• Bake 35 to 40 minutes, or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with a serving of Reddi-wip. Sprinkle with nutmeg, if desired.

COBBLER, RHUBARB-STRAWBERRY

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
• Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
• Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
• Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
• Bake about 40 minutes, until the crust has browned.
• Serve while still warm with whipped cream.

RHUBARB STRAWBERRY COBBLER

Steps:

• Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.