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Photo of Strawberry Rhubarb Cobbler by WW

Strawberry Rhubarb Cobbler

8
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Moderate
What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits?

Ingredients

Unsweetened frozen whole strawberries

16 oz, thawed for 15 minutes

Frozen rhubarb

14 oz, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen

Sugar

⅓ cup(s)

Cornstarch

1 tbsp(s)

All-purpose flour

1⅓ cup(s)

Sugar

3 tbsp(s), divided

Baking powder

¾ tsp(s)

Baking soda

¼ tsp(s)

Reduced-calorie margarine

4 tbsp(s), cut into small pieces

Fat free sour cream

½ cup(s)

Fat-free skim milk

¼ cup(s)

Raw egg

1 large, lightly beaten

Instructions

  1. Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray.
  2. In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
  3. To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.
  4. Add sour cream and milk and mix until dough comes together.
  5. Transfer dough to a lightly floured surface and knead 5 times, until blended.
  6. Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.
  7. Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.

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