Time 1h25m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 350’F. In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine. Spread in a 13x9 inch oven proof dish. In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk. Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly. Cool on a wire rack and store in the fridge. Bon Appetit.
Time 1h25m Yield 1 cobbler, 12 serving(s) Number Of Ingredients 13 Steps:
Cut strawberries and chop rhubarb; set aside. Mix together eggs and vanilla; whisk til combined. Sift together remaining ingredients and add to eggs mixture. Pour over fruit and stir. Place fruit mixture into a greased 9"x13" glass (very important!) baking dish. In separate bowl, mix topping ingredients. Add shortening or margarine and cut through flour mixture. This will be chunky and sticky. Crumble evenly over top fruit filling. Bake at 375 for around 50-55 minutes or until top is golden brown. Allow to cool for 30 minutes before serving. Enjoy with ice cream or whipped topping =).
Time 55m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish. Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture. Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Time 55m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown. Serve with whipped cream (optional).
Time 55m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F. Butter a 9 inch by 9 inch baking dish. Combine strawberries, rhubarb, lemon juice, sugar and butter. Place in bottom of pan. For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon. Cut in butter until it is in tiny bits. Sprinkle mixture with milk. Stir together just until a heavy batter is formed. Drop batter by spoonfuls over top of the rhubarb. Bake 35 to 40 minutes. Allow to cool before serving. Sprinkle with icing sugar. Serve with a scoop of vanilla ice cream.
Time 55m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish. Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture. Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Time 55m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish. Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture. Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Time 55m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish. Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture. Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Time 30m Yield 5 serving(s) Number Of Ingredients 10 Steps:
Combine sugar, cornstarch, and salt in a 2-quart saucepan; stir in rhubarb, strawberries, lemon juice and butter. Cook over medium heat until bubbly and slightly thickened, stirring constantly. Pour mixture into a 1 3/4- quart baking dish. Cut biscuits in half, and arrange around edge and center of dish. Combine 1 teaspoon sugar and cinnamon; sprinkle over cobbler. Bake at 400 degrees for 15 to 20 minutes or just until biscuits are browned.
Time 1h15m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts. Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil. Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on. Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings. Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.
