1/2 cup butter
2 cups all-purpose flour
1 ¼ cups sugar
4 teaspoons baking powder
1 ½ cups milk
Zest from ½ lemon
3 large rhubarb stems, skinned and sliced
1 pint fresh strawberries, washed, stemmed and sliced
Preheat the oven to 350F. In the oven, melt butter in the bottom of your pan. This can be done in small baking cups, a 9-inch deep dish pie plate or a 9X13 baking pan.
Mix the dry ingredients lightly with a wire whisk.
Add the milk and stir with the whisk until just blended.
Remove the pan with the melted butter from the oven, and immediately pour the batter into the hot pan. You will see the batter immediately start to “bake” around the edges.
Evenly distribute the sliced strawberries and rhubarb over top
Return to the oven and bake for 35 minutes.
The cobbler is done when a toothpick comes out clean.
Serve warm sprinkled with powdered sugar.
Swiss Woods Inn
Bed and Breakfast Foodie