Lemony Strawberry Rhubarb Cobbler Recipes

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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

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.

STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

Steps:

  • Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
  • Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
  • Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

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

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.

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

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

Provided by silky

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 pint strawberry, sliced
1 lb rhubarb, cut into 1 inch chunks (about 3 1/2 cups)
2 tablespoons lemon juice
2/3 cup sugar
1 tablespoon butter, cut into bits
1 1/3 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon grated lemon, zest of
3 tablespoons uncooked oatmeal
3 tablespoons pecans or 3 tablespoons almonds
1 teaspoon cinnamon
1/3 cup butter, cut into bits
1 cup milk
2 tablespoons icing sugar, sifted

Steps:

  • Preheat oven to 400 degrees F.
  • Butter a 9 inch by 9 inch baking dish.
  • Combine strawberries, rhubarb, lemon juice, sugar and butter.
  • Place in bottom of pan.
  • For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon.
  • Cut in butter until it is in tiny bits.
  • Sprinkle mixture with milk.
  • Stir together just until a heavy batter is formed.
  • Drop batter by spoonfuls over top of the rhubarb.
  • Bake 35 to 40 minutes.
  • Allow to cool before serving.
  • Sprinkle with icing sugar.
  • Serve with a scoop of vanilla ice cream.

Nutrition Facts : Calories 448.8, Fat 16.8, SaturatedFat 9, Cholesterol 37.9, Sodium 234.4, Carbohydrate 71.3, Fiber 4, Sugar 40.6, Protein 6.4

STRAWBERRY LEMONADE COBBLER



Strawberry Lemonade Cobbler image

The only thing better than a glass of lemonade is this quick cobbler, complete with fresh strawberries and a whipped lemon curd topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 11

6 cups halved fresh strawberries
1/4 cup cornstarch
1/4 cup frozen (thawed) lemonade concentrate (from 12-oz can)
1 cup Original Bisquick™ mix
2 tablespoons sugar
1/4 cup milk
1 tablespoon butter or margarine, softened
1 teaspoon grated lemon peel
1/2 cup Cool Whip frozen whipped topping, thawed
1/4 cup lemon curd (from 10-oz jar)
Additional grated lemon peel, if desired

Steps:

  • Heat oven to 400°F. Spray 6 (8-oz) individual baking dishes (ramekins) with cooking spray. In medium bowl, mix strawberries, cornstarch and lemonade concentrate until blended. Spoon 1 cup filling into each baking dish. Place on cookie sheet.
  • In small bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk, butter and 1 teaspoon lemon peel with fork until soft dough forms. Drop dough by heaping tablespoonfuls onto strawberry mixture. Sprinkle with remaining 1 tablespoon sugar.
  • Bake 18 to 20 minutes or until filling is bubbly and topping is golden brown.
  • In small bowl, mix whipped topping and lemon curd. Sprinkle with additional lemon peel. Serve warm cobbler with whipped topping mixture.

Nutrition Facts : Fat 1, ServingSize 1 Serving

STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE



Strawberry Rhubarb Lemon Upside Down Cake image

Number Of Ingredients 8

4 cups rhubarb, chopped
2 cups strawberries, chopped
1 cup sugar
1 (3 ounce) box strawberry jello
2 cups mini marshmallows
1 box lemon cake mix
Ice cream (optional)
Whipped cream (optional)

Steps:

  • Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.

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