STRAWBERRY RHUBARB COBBLER
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
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.
STRAWBERRY RHUBARB COBBLER
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
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
RHUBARB STRAWBERRY COBBLER
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
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.
STRAWBERRY RHUBARB COBBLER
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
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
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 COBBLER
Fresh rhubarb brings a tart and tangy flavor to our easy cobbler that can be ready in only 1 hour.
Provided by Angie McGowan
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
- In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
- In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm cobbler into bowls; top with whipped cream.
Nutrition Facts : ServingSize 1 Serving
COBBLER, RHUBARB-STRAWBERRY
Provided by Florence Fabricant
Categories dinner, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
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 COBBLER
My family really loves this recipe. Hope you have good luck with it!
Provided by J. Saunders
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 20m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
- In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
- In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
- Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 36.3 g, Cholesterol 38.2 mg, Fat 7.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 204.5 mg, Sugar 21.8 g
RHUBARB-STRAWBERRY COBBLER
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
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.
RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM
If crumble is a winner with your family, try this - it's a little different but just as delicious
Provided by Emma Lewis
Categories Dessert, Dinner, Lunch
Time 55m
Yield Serves 4 with leftovers
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
- To make the topping, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
- Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.
Nutrition Facts : Calories 864 calories, Fat 55 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 62 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.78 milligram of sodium
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4.8/5 (43)Total Time 1 hr 10 minsServings 1Calories 303 per serving
- Spread the rhubarb in the dish or pan., 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., To make the topping: Whisk together the flour, sugar, baking powder and salt., Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients., Stir the batter together until it's evenly moistened., Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar., Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown.
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