Rhubarb Strawberry Cobbler Recipe

5 15 19
Rhubarb Strawberry Cobbler Recipe
Rhubarb Strawberry Cobbler Recipe photo by Taste of Home
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Rhubarb Strawberry Cobbler Recipe

Read Reviews
5 15 19
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1-1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 4 cups sliced fresh or frozen rhubarb, thawed (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 canola oil
  • 1/3 cup warm water
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional

Directions

Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream. Yield: 8 servings.
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.
Originally published as Rhubarb Strawberry Cobbler in Taste of Home February/March 2004, p35

Nutritional Facts

1 serving (calculated without ice cream): 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

  • 1-1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 4 cups sliced fresh or frozen rhubarb, thawed (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 canola oil
  • 1/3 cup warm water
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional
  1. Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
  2. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
  3. Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
  4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream. Yield: 8 servings.
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.
Originally published as Rhubarb Strawberry Cobbler in Taste of Home February/March 2004, p35

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Reviews forRhubarb Strawberry Cobbler

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2124arizona User ID: 845443 268786
Reviewed Jul. 1, 2017

"This cobbler was loved by ALL!! It was the perfect finale to a Sunday dinner with family and friends!! We will fix this again!!"

MY REVIEW
Valerie User ID: 9186190 267606
Reviewed Jun. 3, 2017

"I love to bake and also have a huge rhubarb plant in my back yard. Finding really good, worthwhile recipes is a challenge...but this one is a winner! I followed the recipe as written and wouldn't change a thing...nice flaky crust too!"

MY REVIEW
millsapm User ID: 1794642 265659
Reviewed May. 7, 2017

"So good and so easy!"

MY REVIEW
ptrpotpie User ID: 2576501 265428
Reviewed May. 2, 2017

"What a simple and fabulous recipe! I replaced 1/3 cup of the oil with melted butter, which is just my quirk, gotta have butter! This crust is a recipe I'm going to use from now on, on all my cobblers. And I'm replacing my current mixture of strawberry rhubarb with yours. EVERYTHING about this is perfect, from the texture of the crust to the just right sweetness of the filling. Thank you for this recipe, Susan!"

MY REVIEW
Alyssa User ID: 9148979 264967
Reviewed Apr. 21, 2017

"I made this last night- and OH MY! I have never made one before that I didn't cook the rhubarb and strawberries beforehand. I will be keeping this super simple recipe!"

MY REVIEW
danielleylee User ID: 4484886 264475
Reviewed Apr. 8, 2017

"I made this today since we picked 24 pounds of strawberries. I had frozen Rhubarb in the freezer. It turned out beautifully. I did not have a 11 by 7 inch pan so I used an 8 by 8 which worked out fine."

MY REVIEW
landrew User ID: 1562802 249544
Reviewed Jun. 18, 2016

"Using frozen strawberries, I cut sugar amount in half."

MY REVIEW
kayeaw User ID: 7879036 247470
Reviewed Apr. 25, 2016

"I made this yesterday and it was awesome!"

MY REVIEW
djmcclimon User ID: 8470923 247448
Reviewed Apr. 24, 2016

"Wonderful! Made it with last year's frozen rhubarb and can't wait for this year's crop to make it with fresh. Definitely a keeper."

MY REVIEW
cootnfish User ID: 6971582 205871
Reviewed Aug. 31, 2014

"I have made this dessert multiple times this year. I first made it with strawberries then, I experimented with raspberries. Both were very good. The last time I made it with both strawberries and raspberries. Yum! The crust is so flaky. This crust is so easy to make and the best part is no shortening is needed. I will be using this crust recipe for other pie-like desserts!"

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