Rhubarb Strawberry Cobbler Recipes

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STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/3 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces and chilled
2/3 cup heavy cream
1 pint whole strawberries, hulled
1 pound rhubarb, cut into 1/2-inch dice
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
  • Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
  • Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

RHUBARB-STRAWBERRY COBBLER



Rhubarb-Strawberry Cobbler image

Make and share this Rhubarb-Strawberry Cobbler recipe from Food.com.

Provided by HappyBunny

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 cups sugar
3 tablespoons flour, all purpose
1 1/2 teaspoons cinnamon
1 1/2 teaspoons orange rind
6 cups rhubarb, coarsely chopped
3 cups strawberries, sliced
1 1/2 cups flour, all purpose
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled
1 cup buttermilk

Steps:

  • FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
  • Add rhubarb and strawberries; toss well.
  • Spread mixture in 13 x 9 in. (3.5 L) baking dish.
  • Bake in 400F(200C) oven 10 minutes.
  • TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Using fingers or two knives, cut in margarine until mixture resembles small peas.
  • With fork, stir in buttermilk just until soft dough forms.
  • Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
  • Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

STRAWBERRY-RHUBARB COBBLER



Strawberry-Rhubarb Cobbler image

Provided by Nancy Harmon Jenkins

Categories     dinner, dessert

Time 55m

Yield 8 servings

Number Of Ingredients 10

1/3 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

Steps:

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

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 297 milligrams, Sugar 33 grams, TransFat 1 gram

RHUBARB AND STRAWBERRY COBBLER



Rhubarb and Strawberry Cobbler image

This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.

Provided by IROC

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (18 ounce) package refrigerated sugar cookie dough
8 cups chopped fresh rhubarb (1/2-inch pieces)
⅓ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon lemon juice
1 (21 ounce) can strawberry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
  • Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.
  • Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.
  • Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 69.4 g, Cholesterol 6.8 mg, Fat 16 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 250.6 mg, Sugar 37.8 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this one is wonderful served warm with vanilla bean ice cream or whipped cream. Holiday, family or potluck get together, this is quick, easy, and impressive!

Provided by bheavnly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Strawberry Rhubarb, a match made in heaven or at least Ontario. What's the difference. When I was a child my mother made lots of this & I love it

Provided by conniecooks

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon orange zest
4 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2/3 cup buttermilk

Steps:

  • Combine Sugar, flour, Cinnamon, & orange zest with fruit.
  • Spread in 8 x 8 glass baking dish.
  • Bake 10 min at 400 F degrees.
  • Topping:.
  • Mix dry ingredients together.
  • Cut in butter
  • Stir in Buttermilk.
  • Drop by spoonfuls on fruit.
  • Bake 25 min at 400 F Degrees.

Nutrition Facts : Calories 336.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 21.4, Sodium 310.6, Carbohydrate 62.5, Fiber 3.4, Sugar 37.9, Protein 4.8

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

This ruby red cobbler has an old-fashioned look and flavor that can't be beat. Tender golden brown biscuits top the thick filling that's loaded with fruit. -Sabrina Musk, Caledonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups chopped fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature, lightly beaten
1/4 cup whole milk
Additional sugar

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

COBBLER, RHUBARB-STRAWBERRY



Cobbler, Rhubarb-Strawberry image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups light brown sugar
2 tablespoons cornstarch
3 cups rhubarb in 1-inch pieces
1 pint ripe strawberries, hulled and halved
1/4 cup melted butter
1/2 teaspoon cinnamon
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold butter
3 to 4 tablespoons milk
2 tablespoons butter in small pats
1 tablespoon granulated sugar
Whipped cream

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
  • Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
  • Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
  • Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
  • Bake about 40 minutes, until the crust has browned.
  • Serve while still warm with whipped cream.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 274 milligrams, Sugar 31 grams, TransFat 1 gram

RHUBARB STRAWBERRY COBBLER



Rhubarb Strawberry Cobbler image

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

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