Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!newsgate.cuhk.edu.hk!news-hk.gsl.net!news.gsl.net!gsl-tokyo-ns.gsl.net!news.gsl.net!news-peer.gsl.net!newsfeed.internetmci.com!news.wco.com!HSNX.wco.com!miwok!taunix!arlene From: John and/or Susan McGinn Subject: Strawberry-Rhubarb Cobbler Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Fri, 25 Apr 1997 05:44:06 GMT Reply-To: John and/or Susan McGinn Organization: Taranto & Associates, Inc. Followup-To: poster Lines: 36 This is one of the best rhubarb desserts I know. Strawberry-Rhubarb Cobbler 2 cups fresh rhubarb, cut into 1-inch pieces 2 cups fresh strawberries, sliced 2/3 cup sugar 1/4 cup water Topping: 2 cups flour 1 tbl. sugar 1 tbl. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 cup vegetable oil 2/3 cup milk Preheat oven to 450F (425F if using a glass baking pan). Spread fruit in ungreased 9" cake pan. Sprinkle 2/3 cup sugar over fruit, add water, and set in hot oven while preparing topping. Combine dry topping ingredients in one bowl and liquid ingredients in another; pour liquid mixture into dry and stir till batter comes away from sides of bowl. Drop batter by spoonfuls on top of hot fruit. Bake 20 minutes or until lightly browned. Enjoy! Susan McGinn rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.