This Strawberry-Rhubarb Cobbler recipe from Coliseum Pool & Grill is sure to be a crowd-pleasure. Short on time? Drop by and enjoy seasonal selections while admiring the iconic pool and views of the Pacific.
Serves 8-10
Ingredients
- ¼ cup butter, very soft
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 1-½ cups flour
- 1 cup milk (lukewarm)
- 5 cups strawberries, sliced
- 2-½ cups rhubarb, sliced
- 1-½ cups sugar
- 2 cups boiling water
- 6 tbsp unsalted butter
Method
- Preheat oven to 350 degrees. With a handheld or stand mixer, mix softened butter, baking powder, salt, sugar and flour until it forms a batter. Slowly add milk.
- Add batter to a buttered 9″ x 13″ pan or two 8″-square pans. Toss strawberries, rhubarb and sugar together, then place on top of the batter. Pour 2 cups boiling water over the top.
- Dot with sliced, softened butter and bake for 1 hour. Serve warm.
More recipes to come! Please check back often to get the full menu from Coliseum Pool & Grill.
