Rhubarb And Strawberry Cobbler Recipes

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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

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 CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

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.

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