Freeman Gunnell's strawberry rhubarb cobbler - New York News

Freeman Gunnell's strawberry rhubarb cobbler

Posted: Updated:
(WJBK) -

Get this recipe courtesy of Freeman Gunnell, who will offer dessert-themed cooking class at The Community House in Birmingham on June 18. Learn more by logging on to www.tchserves.org.

The Dough:
2 cups all- purpose flour
1 tsp salt
1 TBS baking powder
1/4 cup brown sugar
¼ cup cold butter
¾ cup whole milk

The filling:
1 ½ quarts fresh strawberries
1 pound fresh or frozen rhubarb             
1 cup sugar (may use less sugar if fruit is sweeter)
1/3 c all-purpose flour
1 tsp salt
½  TBS vanilla extract        
½ cup water or juice
2 TBS lemon juice

Method:
Preheat oven to 400.

For dough: combine flour, salt, powder and sugar in med bowl.  Cut in tiny pieces of the butter by hand or knife until mix is like consistency of coarse sand.  Add milk and mix until a ball is formed.  Refrigerate the dough.

Filling:  place fruit in large bowl.  In small bowl combine sugar, flour and salt. Slowly whisk in water and lemon juice and stir into the fruit.  Place the mix into a 9X9 inch glass baking dish or whatever you have.  Bake for 15 min. until the fruit bubbles.  Stir it once.  Remove from oven.

Using your fingers, pinch off pieces of dough about the size of half-dollars and ¼ inch thick.  Place the dough on top of the hot berries, covering the entire surface.  Return cobbler to oven for 30 minutes or until golden brown.

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