Strawberry Rhubarb Cobbler

Name: Strawberry Rhubarb Cobbler
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
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 all-purpose flour; 1 tablespoon sugar; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup cold butter, cubed; 1 large egg, room temperature, lightly beaten; 1/4 cup whole milk; Additional sugar

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

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 all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature, lightly beaten
1/4 cup whole 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 topping is golden brown. Cool for 10 minutes before serving.

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

2/3 cup: 226 calories, 7g fat (4g saturated fat), 43mg cholesterol, 258mg sodium, 39g carbohydrate (23g sugars, 2g fiber), 3g protein.

Originally published as Strawberry Rhubarb Cobbler in Taste of Home October/November 2005

Reviews

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Average Rating:

francebazinet

May 31, 2015

good
JacqueDins

May 26, 2012

Made this excellent recipe late one Saturday... you know when you're craving something sweet, starting a diet on Monday and have lots of strawberries and rhubarb to use up. I baked it in a round 8" glass cake pan making 8 biscuits. The topping, like Bisquick shortcake, was very tender and delicious. I pulled the butter from the freezer and chopped it up with a big knife before incorporating it well into the flour mixture. Filling was just right too. Top with whipped cream Yum! Only thing I heard from my husband was "WOW!!! Oh honey this is great!"
Balbright

May 12, 2012

Unlike other reviewers I found this recipe to be too sweet for my family's taste. However, it is very good and easy. I will make again with less sugar.
lizandan

Jun 11, 2011

This is so delicious! I think this is my favorite strawberry recipe so far. I like that it's not so sickly sweet like most rhubarb recipes. I've already made it twice (in one week) and my family loves it!
lillybow

Mar 13, 2011

Very easy and tasty recipe, also not too sweet.
cdbdga

Jul 5, 2010

It wouldn't be my first choice but if I did make it again I might try to change it up a bit. Seemed too tart and bitter.
smfeldner

May 31, 2009

Made this yesterday with rhubarb from our CSA. It was delicious! The compote was so good, might make just that next time for ice cream, French toast...The biscuits were tender, but I forgot to sprinkle with sugar before baking. A golden sugar crust would have made them even better!