Rhubarb Strawberry Cobbler
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
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
Reviews
This is sooooo delicious and easy to make. Don't even need to roll the dough with a rolling pin. just mash it (between wax paper) with your hands into the correct size for your baking dish. It's a 5 star from miss fussy (me)........
Crust was light and flakey. My husband lived it.
This is delicious. Crust stays crispy. Serve with ice cream.
Very good recipe!! Will make again
This is an excellent recipe. I used frozen strawberries and frozen rhubarb, defrosted just until the pieces could be separated. I will definitely make it again!
Wonderful
Beautiful recipe and delightful sweet and crispy crust. I used olive oil and no other changes. Served with vanilla fat free frozen yogurt right out of the oven. A fantastic recipe I will use over and over again.
I made this but instead of strawberries I used sour cherries from my tree and put it in a pie crust with a crumb topping and everyone loved it!
What oil can I use instead of canola oil for strawberry rhubarb pie? Ty
I made this filling to go in a pie instead of a cobbler. Did not dot with butter. Just the berries, rhubarb, sugar & flour, and it turned out delicious!!!