Strawberry Rhubarb Cobbler-Ish Recipe

Name: Strawberry Rhubarb Cobbler-Ish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup leaf lard or Crisco; 1/2 teaspoon salt; 1/4-1/3 cups half & half; 2 1/2 cups sugar; 3/4 cup all-purpose flour; 1 teaspoon salt; 1 tablespoon fresh lemon juice; 6 cups sliced rhubarb; 2 cups halved ripe strawberries; 1/4 cup butter; 1 egg yolk; 1 tablespoon half & half; 1-2 tablespoons turbinado sugar

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup leaf lard or Crisco
1/2 teaspoon salt
1/4-1/3 cups half & half
2 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon fresh lemon juice
6 cups sliced rhubarb
2 cups halved ripe strawberries
1/4 cup butter
1 egg yolk
1 tablespoon half & half
1-2 tablespoons turbinado sugar

1
Combine 1 1/2 cups flour and 1/2 teaspoon salt. Cut in lard or shortening with a fork or 2 knives until crumbly. Sprinkle in half & half until dough comes together. Roll into a ball and cover with saran or wax paper. Refrigerate for 2 hours.
2
Toss rhubarb and strawberries with lemon juice. Combine sugar, flour and salt and add to fruit. Stir well to coat. Let sit while dough chills.
3
Preheat oven to 450 degrees.
4
Remove dough from fridge and roll out on a lightly floured surface. It needs to be big enough to cover the top of a 9x13 pan (or equivalent).
5
Place fruit mixture in pan, dot all over with butter and lay dough on top, crimping edges to sides.
6
Make some decorative slits in dough with a knife, or poke some holes with a fork. Beat egg yolk and half & half together, then brush over the dough. Sprinkle with turbinado sugar.
7
Bake at 450 degrees for 15 minutes, the reduce heat to 375 degrees and bake for another 30 minutes. Serve warm with vanilla ice cream or whipped cream.

989

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup leaf lard or Crisco, 1/2 teaspoon salt, 1/4-1/3 cups half & half, and more.

Yes, Strawberry Rhubarb Cobbler-Ish 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.

That's it — enjoy your meal!

Strawberry Rhubarb Cobbler-Ish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions