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Strawberry-Rhubarb Cobbler

Author: Susan Reid; makeover of recipe from Amy MacDonald-Persons

Strawberry-Rhubarb Cobbler Recipe

In response to a Baking Sheet reader request for a recipe makeover, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, baked under a batter that's somewhere between a cobbler and a crisp. A sprinkling of sparkling sugar brings just the right amount of crunch and shine to the top. This dessert is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.

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At a glance

Prep
Bake
Total
Yield
9 servings
Nutrition information

Ingredients

Choose your measure:

Fruit

  • 4 cups diced rhubarb
  • 1 quart strawberries, washed and sliced, or thawed if frozen
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca or cornstarch

Topping

Instructions

  1. For the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.
  2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
  3. For the topping: Whisk together the flour, sugar, baking powder and salt.
  4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.
  5. Stir the batter together until it's evenly moistened.
  6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.
  7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.

Nutrition Information

  • Serving Size 197g
  • Servings Per Batch 9
Amount Per Serving:
  • Calories 303
  • Calories from Fat 99
  • Total Fat 11g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 51mg
  • Sodium 104 mg
  • Total Carbohydrate 51g
  • Dietary Fiber 2g
  • Sugars 44g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.