Servings: 9

1 c. flour 1 c. flour
sugar sugar
⅛ tsp. baking powder ⅛ tsp. baking powder
unsalted butter unsalted butter
2 c. fresh strawberries (halved) 2 c. fresh strawberries (halved)
1 c. thinly sliced rhubarb 1 c. thinly sliced rhubarb
3 tbsp. cornstarch 3 tbsp. cornstarch
1 tsp. ground cinnamon 1 tsp. ground cinnamon
1 tbsp. lemon juice 1 tbsp. lemon juice
1 tsp. vanilla 1 tsp. vanilla
1 c. sour cream 1 c. sour cream

Preheat oven to 400° F.
Grease 9-in. square baking pan.
Mix together flour, ¼-c. sugar, & baking powder.
Cut ⅓-c. softened butter into flour mixture till is crumbly; then press evenly into bottom of pan.
Bake till light brown (8 to 10 mins.); then cool.
Arrange strawberries & rhubarb on pastry base,
Mix together ¾-c. sugar, cornstarch, & cinnamon.
Sprinkle cinnamon sugar over strawberries-rhubarb, as well as lemon juice.
Dot with 1-tbsp. butter; then wrap & freeze.
About 75-mins. before serving cobbler, preheat oven to 400° F, remove cobbler from freezer, & unwrap.
Bake cobbler till hot & bubbly (about 40-mins.)
In the meantime, mix together 1-tbsp. sugar, vanilla, & sour cream
Spoon sour cream topping over cobbler as soon as it is removed from oven; then cool 30-mins.

For health & taste reasons, I've omitted the extra salt called for in original recipe & use unsalted butter.  For health & taste reasons, I've omitted the extra salt called for in original recipe & use unsalted butter.
SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)  SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)