Strawberry Rhubarb Cobbler Recipe

Name: Strawberry Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. + 1 Tbsp. flour; 2 Tbsp. sugar; 1 1/2 tsp. baking powder; 1/4 c. cold butter; 1/2 c. half and half; 2 1/2 c. sliced rhubarb; 2/3 c. sugar; 1 1/2 Tbsp. quick tapioca; 2 tsp. lemon juice; 2 1/2 c. halved strawberries; 2 Tbsp. Kirsch or cherry flavoring

Servings: persons

1 c. + 1 Tbsp. flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 c. cold butter
1/2 c. half and half
2 1/2 c. sliced rhubarb
2/3 c. sugar
1 1/2 Tbsp. quick tapioca
2 tsp. lemon juice
2 1/2 c. halved strawberries
2 Tbsp. Kirsch or cherry flavoring

1
Combine rhubarb, 2/3 cup sugar, tapioca and lemon juice in medium size saucepan.
2
Heat to boiling.
3
Reduce heat; simmer while stirring for 2 minutes.
4
Remove from heat and add strawberries and Kirsch.
5
Pour into buttered 1 1/2-quart baking dish.
6
Mix dough and gently spread over hot filling.
7
Bake at 350u00b0 until top is golden 25 to 30 minutes.
8
Cool 1/2 hour and serve with whipped cream or vanilla ice cream.

599

kcal

Calories

Fat

108

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 11 ingredients. The key ingredients include: 1 c. + 1 Tbsp. flour, 2 Tbsp. sugar, 1 1/2 tsp. baking powder, 1/4 c. cold butter, 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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