Strawberry-Rhubarb Cobbler Recipe

Name: Strawberry-Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup butter, plus butter to grease baking dish; 4 cups strawberries, hulled, rinsed and halved; 4 cups rhubarb, cut into 1/2-inch lengths; 1 cup plus 1 1/2 tablespoons sugar; 2 tablespoons tapioca; 2 cups sifted all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup milk; 2 tablespoons melted butter

Servings: persons

⅓ cup butter, plus butter to grease baking dish
4 cups strawberries, hulled, rinsed and halved
4 cups rhubarb, cut into 1/2-inch lengths
1 cup plus 1 1/2 tablespoons sugar
2 tablespoons tapioca
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

1
Preheat oven to 350 degrees.
2
Butter a 9-by-13-inch baking dish at least 2 inches deep.
3
Mix fruit with 1 cup sugar and tapioca, and pour into dish.
4
Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt.
5
Cut in 1/3 cup butter.
6
Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly.
7
Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
8
Brush slightly with melted butter, place in oven and bake for about 30 minutes.
9
Serve with ice cream, if desired.

678

kcal

Calories

Fat

112

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 10 ingredients. The key ingredients include: ⅓ cup butter, plus butter to grease baking dish, 4 cups strawberries, hulled, rinsed and halved, 4 cups rhubarb, cut into 1/2-inch lengths, 1 cup plus 1 1/2 tablespoons sugar, 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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