Strawberry Rhubarb Cobbler Recipe

Name: Strawberry Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups slices strawberries; 3 cups rhubarb, chopped; 2/3 cup granulated sugar; 1 cup whole wheat flour; 1/2 cup rolled oats; 2 teaspoons baking powder; 2 teaspoons cinnamon; 3 tablespoons brown sugar; 1 lemon, juiced; 1/3 cup butter, diced; 1 cup milk; 1 teaspoon orange blossom water (optional)

Servings: persons

2 cups slices strawberries
3 cups rhubarb, chopped
2/3 cup granulated sugar
1 cup whole wheat flour
1/2 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
3 tablespoons brown sugar
1 lemon, juiced
1/3 cup butter, diced
1 cup milk
1 teaspoon orange blossom water (optional)

1
Preheat oven to 400 degrees F.
2
In a 9 inch square baking dish or deep dish pie pan, combine berries,rhubarb, lemon juice, orange flavour and white sugar.
3
In a medium mixing bowl whisk together flour, oats, baking powder, brown sugar and cinnamon.
4
Cut in butter with pastry blender or fork until small crumb like mixture results.
5
Stir in milk until just combined.
6
Drop by the spoonful on top of fruit mixture.
7
Bake for 35 to 40 minutes until golden.

531

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 cups slices strawberries, 3 cups rhubarb, chopped, 2/3 cup granulated sugar, 1 cup whole wheat flour, 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

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