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This ruby red cobbler has an old-fashioned look and flavor that can’t be beat. Tender golden brown biscuits top the thick filling that’s loaded with fruit. —Sabrina Musk, Caledonia, Michigan
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (2/3 cup) equals 226 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 258 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Strawberry Rhubarb Cobbler in Taste of Home October/November 2005, p29
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Reviewed on May. 26, 2012 by JacqueDins
Made this excellent recipe late one Saturday... you know when you're craving something sweet, starting a diet on Monday and have lots of strawberries and rhubarb to use up. I baked it in a round 8" glass cake pan making 8 biscuits. The topping, like Bisquick shortcake, was very tender and delicious. I pulled the butter from the freezer and chopped it up with a big knife before incorporating it well into the flour mixture. Filling was just right too. Top with whipped cream Yum! Only thing I heard from my husband was "WOW!!! Oh honey this is great!"
Reviewed on May. 12, 2012 by Balbright
Unlike other reviewers I found this recipe to be too sweet for my family's taste. However, it is very good and easy. I will make again with less sugar.
Reviewed on Jun. 11, 2011 by lizandan
This is so delicious! I think this is my favorite strawberry recipe so far. I like that it's not so sickly sweet like most rhubarb recipes. I've already made it twice (in one week) and my family loves it!
Reviewed on Mar. 13, 2011 by lillybow
Very easy and tasty recipe, also not too sweet.
Reviewed on Jul. 05, 2010 by cdbdga
It wouldn't be my first choice but if I did make it again I might try to change it up a bit. Seemed too tart and bitter.
Reviewed on May. 31, 2009 by smfeldner
Made this yesterday with rhubarb from our CSA. It was delicious! The compote was so good, might make just that next time for ice cream, French toast...The biscuits were tender, but I forgot to sprinkle with sugar before baking. A golden sugar crust would have made them even better!
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