Strawberry-Rhubarb Cobbler
8
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
What could be better than sweet, bubbling fruit under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a low-fat alternative!
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 375 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.
8
Yields about 1/2 cup fruit mixture and 2 biscuits per serving.
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