Strawberry-Rhubarb Cobbler

1 pound fresh rhubarb stalks, washed, trimmed, and cut into 1-inch pieces
1 pint fresh ripe strawberries, rinsed, hulled and cut in half
2 cups sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
3 tablespoons butter, cut into small pieces
1 cup all-purpose flour, plus more if needed
2 teaspoons baking powder
2 large eggs, beaten
1 cup milk
1 teaspoon pure vanilla extract
Vanilla ice cream

1. Butter a 2-quart casserole, add the rhubarb in an even layer, then layer the strawberries evenly over the rhubarb.

2. In a small mixing bowl, combine 1 cup of the sugar, the lemon peel and cinnamon, mix well, and sprinkle the mixture evenly over the strawberries. Sprinkle the lemon juice over the top, dot with the butter, and set the casserole aside.

3. Preheat the oven to 350 degrees.

4. Sift the flour and baking powder together in a large mixing bowl add the remaining cup sugar, the eggs, milk, and vanilla and stir with a wooden spoon, adding a little more flour if necessary to produce a loose but not wet batter.

5. Scrape the batter evenly over the top of the casserole and bake till golden brown, 4- to 45 minutes. Serve hot or lukewarm with ice cream.