Cobbler, Rhubarb-Strawberry Recipe

Name: Cobbler, Rhubarb-Strawberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups light brown sugar; 2 tablespoons cornstarch; 3 cups rhubarb in 1-inch pieces; 1 pint ripe strawberries, hulled and halved; 1/4 cup melted butter; 1/2 teaspoon cinnamon; 1 cup self-rising flour; 1/4 teaspoon salt; 5 tablespoons cold butter; 3 to 4 tablespoons milk; 2 tablespoons butter in small pats; 1 tablespoon granulated sugar; Whipped cream

Servings: persons

1 1/2 cups light brown sugar
2 tablespoons cornstarch
3 cups rhubarb in 1-inch pieces
1 pint ripe strawberries, hulled and halved
1/4 cup melted butter
1/2 teaspoon cinnamon
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold butter
3 to 4 tablespoons milk
2 tablespoons butter in small pats
1 tablespoon granulated sugar
Whipped cream

1
Preheat oven to 350 degrees.
2
Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
3
Blend the brown sugar and the cornstarch together.
4
Stir in the rhubarb, strawberries, melted butter and cinnamon.
5
Spoon into the baking dish.
6
Mix flour and salt together.
7
Cut in the cold butter until the mixture has the texture of coarse meal.
8
You can use a food processor for this step.
9
Stir in the milk to make a firm but tender dough.
10
Roll out the dough on a floured board and cut into strips an inch wide.
11
Dot the rhubarb mixture with butter then criss-cross the strips over the top.
12
Sprinkle with granulated sugar.
13
Bake about 40 minutes, until the crust has browned.
14
Serve while still warm with whipped cream.

798

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups light brown sugar, 2 tablespoons cornstarch, 3 cups rhubarb in 1-inch pieces, 1 pint ripe strawberries, hulled and halved, and more.

Yes, Cobbler, Rhubarb-Strawberry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cobbler, Rhubarb-Strawberry

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