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 nestled under tender, flaky sour cream biscuits? The dough, which comes together with minimal kneading, will impress with its tangy taste, and the strawberries and rhubarb give this cobbler a delicate sweetness. Bonus: This version of the rustic dessert is not only delicious, it's also low-fat.
Ingredients
Unsweetened frozen 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
All-purpose flour
1⅓ cup(s)
Sugar
3 Tbsp, divided
Baking powder
¾ tsp
Baking soda
¼ tsp
Reduced-calorie margarine
4 Tbsp, cut into small pieces
Fat free sour cream
½ cup(s)
Fat free skim milk
¼ cup(s)
Egg
1 large egg(s), 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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