Strawberry Rhubarb Cobbler

Strawberries and rhubarb are baked with just enough crumb topping for this bubbling cobbler. Serve with ice cream or whipped cream.

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8 cups chopped rhubarb

1 cup sliced fresh strawberries (optional)

2 cups white sugar

2 tablespoons all-purpose flour

3/4 cup brown sugar

3/4 cup quick-cooking oats

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup butter

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.

Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.

Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Strawberry Rhubarb Cobbler

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