Strawberry-Rhubarb Cobbler

1. 1

   In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.

2. 2

   In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.

3. 3

   Heat over to 350.

4. 4

   In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.

5. 5

   In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.

6. 6

   Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.

7. 7

   Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.

8. 8

   Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.

9. 9

   Serve warm or cool with half-and-half or ice cream.

* Per serving · 4 servings · Values may vary.