Name: Strawberry Rhubarb Cobbler
Ingredients: ½ Cup Chobani® Whole Milk Plain Greek Yogurt; 1 ¾ Cup whole milk; 2 Cup self-rising flour; 1 ½ Cup sugar; 4 Cup quartered strawberries; 4 Cup thin sliced rhubarb; 2 Tablespoon melted unsalted butter

A cobbler is easier to make than a traditional pie. That's because while pies call for both a top and bottom crust, the dough and the fruit filling cook together in a cobbler. Strawberry Rhubarb makes the most of summer's seasonal fruit.

Chobani® Whole Milk Plain Greek Yogurt

 whole milk

 self-rising flour

sugar

 quartered strawberries

 thin sliced rhubarb

 melted unsalted butter

In a mixing bowl, whisk together yogurt and milk. Add flour and ½ cup sugar and mix until combined.

In a separate mixing bowl, toss together strawberries and rhubarb in remaining 1 cup of sugar until evenly coated.

Spread rhubarb and strawberry mix on the bottom of a 9"x13" glass baking dish. Pour batter evenly over top of rhubarb and strawberries.

Bake at 325ºF for 15-20 minutes, or until lightly brown on top. Remove from oven and brush top with melted butter. Return to oven and bake for an additional 5 minutes.

Remove from oven and let cool slightly before serving.