Strawberry-Rhubarb Cobbler Recipe

Name: Strawberry-Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups rhubarb chopped; 2 cups strawberries thickly; 2 tablespoons cornstarch; 2 tablespoons water; 1/2 cup brown rice syrup; 1 1/4 cups pastry flour, whole wheat; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 cup margarine chilled; 1/2 cup soy milk; 1/4 cup brown rice syrup

Servings: persons

4 cups rhubarb chopped
2 cups strawberries thickly
2 tablespoons cornstarch
2 tablespoons water
1/2 cup brown rice syrup
1 1/4 cups pastry flour, whole wheat
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine chilled
1/2 cup soy milk
1/4 cup brown rice syrup

1
Preheat oven to 400F (200C).
2
Lightly oil a shallow 3-quart baking dish.
3
Gently toss together the rhubarb and strawberries.
4
In a small mixing bowl, whisk cornstarch with water.
5
Stir in the syrup and pour over the rhubarb.
6
Stir to coat.
7
Place in prepared baking dish and set aside.
8
TOPPING: Mix flour, baking powder, salt, cinnamon and nutmeg.
9
Cut in margarine until blended.
10
In a separate bowl, combine soymilk and syrup.
11
Add to flour mixture, mixing only enough to blend.
12
Drop by tablespoonfuls onto the fruit mixture.
13
Bake until browned, about 25 to 30 minutes.
14
Serve warm or at room temperature.

338

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 13 ingredients. The key ingredients include: 4 cups rhubarb chopped, 2 cups strawberries thickly, 2 tablespoons cornstarch, 2 tablespoons water, 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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