Happy Friday! We have good friends arriving today from New York City. We are all going to be on our bicycles every day this week-end. With all that going on, I am preparing some favorite dishes ahead of time. This is one of them.
I realize that rhubarb season is nearly over for many of you, but strawberry season is still going strong. Everyone loves a rhubarb-strawberry pie. Well, this takes that dessert and makes it easier by using an easy Bisquick topping.
This recipe takes about an hour from start to finish.
RHUBARB STRAWBERRY COBBLER
– 1 cup sugar, divided
– 1/2 cup water
– 4 cups chopped rhubarb
– 1 cup strawberries, sliced
– 2 tablespoons all-purpose flour
– 2 tablespoons butter
Mix all ingredients and place them in a greased 8 x 8 square baking dish.
– 1 cup Bisquick
– 1/2 cup milk
– 1 egg
Mix and pour on top. Bake in a 350 degree oven for 25 – 30 minutes. If at that time the dough is not completely done, bake a few minutes longer.
It’s a big bicycling week-end here in Kentucky. If you see us pedaling down the road, be sure to honk. Have a safe and wonderful holiday. Jordan and I will be taking Monday off.