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Rhubarb Strawberry Cobbler Recipe


Rhubarb gives a this cobbler a crisp, tart crunch to complement sweet strawberries, making it a dessert that stands out on the pot luck table.

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  • 1 1/3 cups 1 1/3 cups sugar
  • 1/3 cup 1/3 cup all-purpose flour
  • 4 cups 4 cups fresh or frozen rhubarb, thawed, sliced (1/2-inch pieces)
  • 2 cups 2 cups fresh strawberries, halved
  • 2 tablespoons 2 tablespoons butter, cubed
  • CRUST:
  • 2 cups 2 cups all-purpose flour
  • 1/2 teaspoon 1/2 teaspoon salt
  • 2/3 cup 2/3 cup canola oil
  • 1/3 cup 1/3 cup warm water
  • 1 tablespoon 1 tablespoon 2% milk
  • 1 tablespoon 1 tablespoon sugar
  • Vanilla ice cream (Optional)


Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 425°F. Grease an 11- by 7-inch baking dish.

In a large bowl, mix sugar and flour. Add rhubarb and strawberries; toss to coat. Transfer to prepared baking dish. Dot with butter. Set aside.

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 11- by 7-inch 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 to 50 minutes or until golden brown. If desired, serve with ice cream.

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