Colleen prepared a Strawberry Rhubarb Cobbler for dessert at the last South Arm Seniors’ Kitchen.
Rhubarb is in season in spring. We served the Strawberry Rhubarb Cobbler with whipped cream for a little indulgence.
Frank will be celebrating his 90th birthday in June 11th. Since this was the last kitchen, we celebrated his birthday in advance. Somehow, I managed to schedule this post to be released on his birthday. We used the Strawberry Rhubarb Cobbler as a substitution to birthday cake. We wished Frank many more birthdays to come.
Ingredients
- 4 1/2 cups chopped rhubarb
- 1 1/2 cups strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
For Crust
- 2 tablespoons granulated sugar
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Source: via Colleen
Yield 6 servings
Instructions