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Strawberry-Rhubarb Cobbler

2 cups fresh rhubarb, cut into 1-inch pieces
2 cups fresh strawberries, sliced
2/3 cup sugar
1/4 cup water

2 cups flour
1 tbl. sugar
1 tbl. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup vegetable oil
2/3 cup milk

Preheat oven to 450F (425F if using a glass baking pan). Spread
fruit in ungreased 9" cake pan. Sprinkle 2/3 cup sugar over fruit,
add water, and set in hot oven while preparing topping. Combine
dry topping ingredients in one bowl and liquid ingredients in
another; pour liquid mixture into dry and stir till batter comes
away from sides of bowl. Drop batter by spoonfuls on top of hot
fruit. Bake 20 minutes or until lightly browned.

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