Pecan Strawberry Rhubarb Cobbler Recipe

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Pecan Strawberry Rhubarb Cobbler Recipe
Pecan Strawberry Rhubarb Cobbler Recipe photo by Taste of Home
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Pecan Strawberry Rhubarb Cobbler Recipe

Read Reviews
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Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 25 min.

Ingredients

  • 1 cup sliced fresh or frozen rhubarb
  • 1 cup sliced fresh strawberries
  • 1/4 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 teaspoon lemon juice
  • Dash salt
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 3 tablespoons sugar
  • 1/8 teaspoon baking powder
  • Dash salt
  • 2 tablespoons cold butter
  • 1 egg
  • SAUCE:
  • 1/2 cup vanilla ice cream
  • 2-1/4 teaspoons marsala wine

Directions

Combine the first six ingredients; divide between two greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler. Yield: 2 servings.
Originally published as Strawberry Rhubarb Cobbler in Country Woman April/May 2009, p38

Nutritional Facts

1 each: 619 calories, 29g fat (11g saturated fat), 150mg cholesterol, 318mg sodium, 85g carbohydrate (56g sugars, 5g fiber), 9g protein.

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  • 1 cup sliced fresh or frozen rhubarb
  • 1 cup sliced fresh strawberries
  • 1/4 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 teaspoon lemon juice
  • Dash salt
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 3 tablespoons sugar
  • 1/8 teaspoon baking powder
  • Dash salt
  • 2 tablespoons cold butter
  • 1 egg
  • SAUCE:
  • 1/2 cup vanilla ice cream
  • 2-1/4 teaspoons marsala wine
  1. Combine the first six ingredients; divide between two greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
  2. In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
  3. Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
  4. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler. Yield: 2 servings.
Originally published as Strawberry Rhubarb Cobbler in Country Woman April/May 2009, p38

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Reviews forPecan Strawberry Rhubarb Cobbler

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MY REVIEW
erinf31 User ID: 7016127 114351
Reviewed Jan. 22, 2013

"I'm going to try doubling the fruit portion next time."

MY REVIEW
nancymcf User ID: 5846378 185008
Reviewed May. 21, 2012

"Loved it alot!! Will definitely make it again."

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