Rhubarb Strawberry Cobbler

Tart rhubarb and sweet strawberries play nicely together in this easy-to-make cobbler. It's the perfect dessert to take along to a summer picnic.

Photo by Martha H.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • FILLING:

  • 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)

Directions

Preheat oven to 425°F. Grease an 11- by 7-inch baking dish. For filling, in a large bowl, mix sugar and flour. Add rhubarb and strawberries; toss to coat. Transfer to prepared 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 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. *Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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