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Strawberry Rhubarb Cobbler

April 04, 2010

3 C rhubarb, chopped (frozen works fine)
2 C sliced fresh strawberries
1 C sugar
3 T quick cooking tapioca
2 t lemon juice

1 ½ C flour
1/3 C sugar
1 T baking powder
½ t salt

½ C skim milk
¼ C canola oil
1 egg
2 t vanilla

Stir together the first 5 ingredients and pour into an 8 inch greased baking dish.  Stir together the dry ingredients and then add the last 4 items.  Mix well and place dollops on the fruit mixture.  Bake at 350 for at least 45 minutes or until a toothpick in the center comes out clean.  Awesome served warm with ice cream.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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Everything was top notch, and everyone was so friendly and helpful.

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Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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John & Jenni E.

This has been our second consecutive visit and again it has equaled all expectations.

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