Rhubarb Strawberry Macaroon Cobbler Recipe

Name: Rhubarb Strawberry Macaroon Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chopped rhubarb; 3 cups frozen strawberries; ⅔ cup sugar; ¼ cup flour; 5 eggs, whites; ¾ cup sugar; 2 tablespoons liquid honey; 1 teaspoon vanilla; 2 cups unsweetened coconut; ⅓ cup flour; 1 pinch salt

Servings: persons

8 cups chopped rhubarb
3 cups frozen strawberries
⅔ cup sugar
¼ cup flour
5 eggs, whites
¾ cup sugar
2 tablespoons liquid honey
1 teaspoon vanilla
2 cups unsweetened coconut
⅓ cup flour
1 pinch salt

1
Cobbler Preheat oven to 350 degrees F (180 degrees C).
2
In 13 x-9-inch (3 L) glass baking dish, combine rhubarb, strawberries, sugar and flour; level top.
3
Topping In bowl, beat egg whites until soft peaks form; beat in sugar, 2 tablespoons (25 mL) at a time, until still peaks form.
4
Beat in honey and vanilla.
5
Sprinkle with coconut, flour and salt; fold in.
6
Drop into 16 mounds on fruit mixture; do not smooth top.
7
Bake in centre of oven for 40 minutes or until golden and filling is bubbly.
8
Serve warm.

579

kcal

Calories

Fat

101

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 11 ingredients. The key ingredients include: 8 cups chopped rhubarb, 3 cups frozen strawberries, ⅔ cup sugar, ¼ cup flour, and more.

Yes, Rhubarb Strawberry Macaroon 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.

Rhubarb Strawberry Macaroon Cobbler

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