Rhubarb-Strawberry Cobbler – a delicious recipe with sugar, flour, salt, rhubarb, fresh strawberry halves, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, flour, and salt; mix well. Set aside.
2
Combine rhubarb and strawberries; toss lightly to mix.
3
Place half of fruit mixture in the bottom of a greased 2 1/2- quart baking dish. Sprinkle half of flour mixture over fruit; repeat procedure with remaining fruit and flour mixture. Sprinkle lemon juice evenly over top, and dot with butter.
4
Roll pastry to 1/4-inch thickness on a lightly floured surface. Place pastry over fruit mixture, sealing edges to sides of dish. Flute edges of pastry. Cut slits in top crust to allow steam to escape. Bake at 450u00b0 for 15 minutes. Reduce heat to 375u00b0, and bake an additional 30 minutes or until crust is golden brown.
707
kcal
Calories
12
g
Fat
152
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups sugar, 3/4 cup all-purpose flour, 1 teaspoon salt, 6 cups sliced rhubarb, and more.
Yes, Rhubarb-Strawberry Cobbler 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.
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