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Strawberry Rhubarb Cobbler

 Strawberry Rhubarb Cobbler
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
6-8 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 cups chopped fresh or frozen rhubarb
  • 1-1/2 cups sliced fresh strawberries
  • TOPPING:
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • Additional sugar

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt. Add
  • rhubarb and strawberries; toss to coat. Let stand for 5 minutes.
  • Bring to a boil; cook and stir for 1 minute. Pour into a greased
  • 8-in. square baking dish.
  • In a large bowl, combine the flour, sugar, baking powder and salt;
  • cut in butter until mixture resembles coarse crumbs. Combine egg and
  • milk; stir into crumb mixture just until moistened. Drop by
  • tablespoonfuls onto fruit. Sprinkle with additional sugar.
  • Bake at 400° for 20-25 minutes or until filling is bubbly and

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Strawberry Rhubarb Cobbler (continued)

Directions (continued)

  • topping is golden brown. Cool for 10 minutes before serving. Yield:
  • 6-8 servings.
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.