Homemade Strawberry Rhubarb Cobbler with Buttery Crumble Topping
Sweet-tart rhubarb and juicy strawberries beneath a golden buttery crumble topping, perfect with a scoop of vanilla ice cream for a seasonal dessert.
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Ingredients
- 4 cups chopped rhubarb
- 2 cups chopped strawberries (1 quart)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch or quick-cooking tapioca
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup cold salted butter, cubed (12 tablespoons)
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
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