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Rhubarb Strawberry Cobbler

 Rhubarb Strawberry Cobbler
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
6-8 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • 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

2 of 2

Rhubarb Strawberry Cobbler (continued)

Directions (continued)

  • 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.