- 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
- 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
- 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. Yield: 8 servings.
Reviews forRhubarb Strawberry Cobbler
"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!"
"This cobbler was loved by ALL!! It was the perfect finale to a Sunday dinner with family and friends!! We will fix this again!!"
"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!"
"So good and so easy!"
"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!"
"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!"
"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."
"Using frozen strawberries, I cut sugar amount in half."
"I made this yesterday and it was awesome!"
"Wonderful! Made it with last year's frozen rhubarb and can't wait for this year's crop to make it with fresh. Definitely a keeper."