I was expecting the cobbler crust to be biscuit-like but it was soft and more like cake. You might add a bit more sugar if you like it really sweet, as the tartness of the rhubarb really comes through here. And I love the flavor of the orange zest in there.
I wish I had a picture but this one disappeared before I thought of it!
4 1/2 cups rhubarb, cut into 1-inch pieces
1 1/2 cups strawberries, sliced (I used frozen)
1/2 cup granulated sugar
2 Tbsp flour (original recipe calls for quick cooking tapioca but I found the flour substitution on an ingredient substitution list)
1 tsp grated orange peel
2 Tbsp granulated sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten
Preheat oven to 350 degrees.
Mix rhubarb, strawberries, sugar, flour, and orange zest in a large bowl. Let sit to macerate for 30 minutes to 1 hour.
In another bowl, combine 2 Tbsp sugar, flour, baking powder, and salt. Cut the butter in with a pastry blender until mixture resembles coarse crumbs. Stir in the milk and egg just until moistened.
Pour fruit into a 9 x 13 casserole dish. Drop batter on the fruit. Bake for 35 minutes or until crust is golden brown.