Strawberry-Rhubarb Cobbler Recipe

Name: Strawberry-Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Filling; 1 pint strawberry, sliced; 4 cups rhubarb; 2 tablespoons lemon juice; 1 cup sugar; 1/3 cup cornstarch; For Cake; 3 cups flour; 1 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter; 1 cup sour cream; 2 eggs; 3 tablespoons milk; 1 teaspoon vanilla; For Topping; 1/3 cup sugar; 1/2 cup sliced almonds

Servings: persons

For Filling
1 pint strawberry, sliced
4 cups rhubarb
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
For Cake
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup sour cream
2 eggs
3 tablespoons milk
1 teaspoon vanilla
For Topping
1/3 cup sugar
1/2 cup sliced almonds

1
In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
2
In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
3
Heat over to 350.
4
In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
5
In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
6
Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
7
Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
8
Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
9
Serve warm or cool with half-and-half or ice cream.

1539

kcal

Calories

Fat

207

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: For Filling, 1 pint strawberry, sliced, 4 cups rhubarb, 2 tablespoons lemon juice, and more.

Yes, Strawberry-Rhubarb 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.

Strawberry-Rhubarb Cobbler

How did you like this recipe?

Frequently Asked Questions