Rhubarb Strawberry Cobbler

Name: Rhubarb Strawberry Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 60 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

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

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

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.
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).
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.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

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.

Nutrition 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.

Originally published as Rhubarb Strawberry Cobbler in Taste of Home February/March 2004

Reviews

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Average Rating:

Stacy

Jun 21, 2018

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!!!
lpugh9

May 17, 2018

This is Very good. I’ll make it again, but I’ll use a larger pan.
Marie

Apr 28, 2018

I made this cobbler based on the five star reviews. Baking has long been one of my favorite hobbies/passions and I enjoy trying new recipes. I followed this recipe as written and was disappointed with the results. The filling was good but the crust was just blah and nothing special. My family and I ended up eating the filling and leaving the crust. Also, the filling didn't set until the cobbler was cold. We enjoy eating our pies and cobblers while they're warm, with a scoop of ice cream. When I cut into the warm cobbler, it was quite runny and difficult to serve. I will definitely not be adding this to my favorite recipes collection. There are so many better strawberry rhubarb recipes than this one and I will stick to my tried and true favorites.
Deborah

Oct 23, 2017

I've been making strawberry-rhubarb baked things for years. This is one of the best recipes I've found. I subbed out some of the canola oil for melted butter and had a 50/50 ratio of rhubarb to strawberries (because I ran out of rhubarb). It was really easy to make and everyone loved it. Definitely make it again!
2124arizona

Jul 1, 2017

This cobbler was loved by ALL!! It was the perfect finale to a Sunday Dinner with family and friends!! We will fix this again!!
Valerie

Jun 3, 2017

I love to bake and also have a huge rhubarb plant in my back yard. Finding really good, worthwhile recipes is a challenge...but this one is a winner! I followed the recipe as written and wouldn't change a thing...nice flaky crust too!
millsapm

May 7, 2017

So good and so easy!
ptrpotpie

May 2, 2017

What a simple and fabulous recipe! I replaced 1/3 cup of the oil with melted butter, which is just my quirk, gotta have butter! This crust is a recipe I'm going to use from now on, on all my cobblers. And I'm replacing my current mixture of strawberry rhubarb with yours. EVERYTHING about this is perfect, from the texture of the crust to the just right sweetness of the filling. Thank you for this recipe, Susan!
Alyssa

Apr 21, 2017

I made this last night- and OH MY! I have never made one before that I didn't cook the rhubarb and strawberries beforehand. I will be keeping this super simple recipe!
danielleylee

Apr 8, 2017

I made this today since we picked 24 pounds of strawberries. I had frozen Rhubarb in the freezer. It turned out beautifully. I did not have a 11 by 7 inch pan so I used an 8 by 8 which worked out fine.