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Rhubarb Strawberry Cobbler Recipe

Rhubarb Strawberry Cobbler Recipe photo by Taste of Home

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Mom's yummy cobbler is a truly wonderful finale to any meal. This sweet-tart family favorite is chock-full of berries and rhubarb and has a thick easy-to-make crust. -Susan Emery Everett, Washington

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Rhubarb Strawberry Cobbler Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups diced fresh or sliced frozen rhubarb (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup warm water
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream, optional

Directions

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. baking dish. Dot with butter.
For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.
Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
Bake at 425° for 40-50 minutes or until golden brown. Serve with ice cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 479 calories, 22 g fat (4 g saturated fat), 8 mg cholesterol, 181 mg sodium, 68 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Rhubarb Strawberry Cobbler in Taste of Home February/March 2004, p35

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Rhubarb Strawberry Cobbler

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Reviewed on Apr. 08, 2013 by christycincy

This was super easy to make and super tasty to eat. I thought this crust was one of the best cobbler crusts that I ever eater and one of the easiest to make. Very hard to stop at one serving...

Reviewed on Mar. 08, 2012 by diveandcatch

I've made this recipe several times and LOVE it! I've also played with the fruit and have made it with strawberries and peaches, strawberies and blueberries, and peaches and raisins...all of the combinations were delicious.

Reviewed on Jun. 06, 2010 by mytabitha

I have been making this recipe for years, and I always get asked for the recipe. Definitely a keeper!!