Strawberry Rhubarb Cobbler Recipe

Name: Strawberry Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup rhubarb, chopped; 3 cup strawberries, sliced; 1/2 cup sugar; 1 tbsp cornstarch; 1 tsp lemon zest; 1 cup flour; 2 tbsp sugar; 1 1/2 tsp baking powder; 1/4 tsp cinnamon; 1/4 tsp salt; 1/4 cup butter; 1/4 cup milk; 1 egg, beaten; 1/2 tsp vanilla; 1 tbsp sugar; 1 vanilla ice cream, optional

Servings: persons

3 cup rhubarb, chopped
3 cup strawberries, sliced
1/2 cup sugar
1 tbsp cornstarch
1 tsp lemon zest
1 cup flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
1/2 tsp vanilla
1 tbsp sugar
1 vanilla ice cream, optional

1
Preheat oven at 350F
2
In bowl, mix rhubarb, strawberries, sugar, cornstarch and lemon zest.
3
Let stand 30 minutes
4
In another bowl, mix flour, sugar, baking powder, cinnamon and salt
5
Cut in butter with a pastry blender or use finger tips
6
Add egg, milk and vanilla.
7
Stir in until just blended
8
Pour strawberry/rhubarb mixture into 9x9 baking dish
9
Spoon batter on top
10
Sprinkle with sugar
11
Bake 35-40 minutes.
12
Let cool a bit before serving with ice cream

538

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 16 ingredients. The key ingredients include: 3 cup rhubarb, chopped, 3 cup strawberries, sliced, 1/2 cup sugar, 1 tbsp cornstarch, 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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