Strawberry Rhubarb Cobbler
Enjoy a little tartness with this seasonal cobbler. The sugar doesn’t overpower the fruit flavour.
Serve with ice cream or a slice of cheddar cheese.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Dessert
Keyword: brown sugar, cinnamon, cobbler, rhubarb, strawberry
Servings: 8
Calories: 258kcal
- 1 ½ cups Rhubarb sliced into ¼-inch pieces
- 1 ½ cups Strawberries sliced, fresh or frozen
- ½ cup Granulated sugar
- 1 tbsp All-purpose flour
- ½ cup Brown sugar
- ½ cup Water
- 1 cup All-purpose flour
- 1 tsp Baking powder
- ½ tsp Cinnamon
- ½ tsp Salt
- 1/3 cup Shortening
- ½ cup Milk
Preheat oven to 400°F.
Stir rhubarb, strawberries, sugar and first amount of flour together.
Transfer to 8x8 baking dish.
Bring brown sugar and water to a boil and set aside to cool.
Meanwhile, stir flour, baking powder, cinnamon and salt together.
Cut in shortening until it resembles coarse oatmeal.
Add milk and stir just to combine.
Drop by spoon on top of fruit, then spread with fingers to mostly cover.
Pour brown sugar syrup over top.
You may want to place on parchment lined baking sheet, just in case it bubbles over.
Bake at 400°F for 30 minutes.
Allow to cool.
Serve with ice cream or a slice of cheddar cheese.
VARIATIONS
Rhubarb Cobbler – use three cups of rhubarb instead of strawberry-rhubarb combination.
Apple Cobbler – use three cups of apples with a sprinkle of cinnamon instead of rhubarb and strawberries.
Calories: 258kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 165mg | Fiber: 1g | Sugar: 28g | Vitamin A: 42IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 1mg