Rhubarb and Blueberry Cobbler
Recipe By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
You can use 4 mini tart pans or ramekins OR one large tart pan OR a 9x9 baking dish - gotta love a flexible recipe!
Ingredients

  • FOR THE TART CRUST
  • 1¼ cups all-purpose flour OR 1½ cups freshly ground soft white wheat flour
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar OR 2 tablespoons sucanat sugar
  • 8 tablespoons cold butter, cubed
  • 1 large egg
  • 2 tablespoons ice water
    FOR THE FILLING
  • ½ cup of rhubarb stalks
  • ½ cup of blueberries
  • ½ cup of sugar OR ¼ cup sucanat sugar and ¼ cup honey
Preparation Instructions
  1. Preheat your oven to 350˚
  2. In a food processor, combine the flour, salt and sugar and pulse a couple times to combine.
  3. Add the butter, egg and water and pulse until the dough comes together.
  4. Press half the dough into the bottom of your tart pan, reserving the leftover dough for the top of the cobbler. Poke all over with a fork and then bake the crust for about 15 minutes.
  5. Remove from the oven and set out to cool while you make the filling.
  6. In a medium mixing bowl combine the rhubarb, blueberries and sugar and then turn into the crust. Top with the remaining dough by crumbling it between your fingers and sprinkling over the top.
  7. Bake for another 20 minutes or until the top is dry and slightly browned.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/06/rhubarb-and-blueberry-cobbler/