Back to Rhubarb Strawberry Cobbler

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Rhubarb Strawberry Cobbler Recipe

Rhubarb Strawberry Cobbler Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:8 servings

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

  • 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.

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.

Reviews for Rhubarb Strawberry Cobbler

Sort By :
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!"

MY REVIEW
gsoccer User ID: 7857024 135094
Reviewed Jun. 20, 2014

"great"

MY REVIEW
EmptyNestNCO User ID: 7636679 67248
Reviewed Jan. 26, 2014

"THIS IS DEF THE BEST STRAWBERRY RHUBARB COBBLER YOU WILL EVER MAKE... AS THE OTHER REVIEWS STATE, THE CRUST IS THE BEST, FLAKY AT IT'S BEST! YOU WILL MAKE THIS TIME AFTER TIME! :)"

MY REVIEW
christycincy User ID: 6445428 60918
Reviewed Apr. 8, 2013

"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..."

MY REVIEW
diveandcatch User ID: 5363574 67245
Reviewed Mar. 8, 2012

"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."

MY REVIEW
mytabitha User ID: 1019086 56483
Reviewed Jun. 6, 2010

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

Loading Image