Rhubarb Cranberry Cobbler Recipes

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RHUBARB COBBLER



Rhubarb Cobbler image

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

¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
¼ cup milk
1 egg, beaten
2 tablespoons white sugar

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-RASPBERRY BISCUIT COBBLERS



Rhubarb-Raspberry Biscuit Cobblers image

The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 14

1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces
2 pints (about 12 ounces) fresh raspberries
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
Freshly grated zest and juice of 1/2 lemon
1/2 teaspoon, plus a pinch coarse salt
1 cup all-purpose flour
1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup plain yogurt
2 to 3 tablespoons heavy cream
Creme fraiche, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
  • In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
  • In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
  • Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.

CHERRY RHUBARB COBBLER



Cherry Rhubarb Cobbler image

One day, I wanted to use up a leftover can of cherry pie filling that I had in the refrigerator. I added some diced rhubarb, then used a cobbler topping I liked. It turned into a favorite-fast! After many years of farming, my husband and I are now enjoying a new life in our new house, built on a lake.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 12 servings.

Number Of Ingredients 12

FILLING:
1 can (21 ounces) cherry pie filling
3 cups fresh or chopped frozen rhubarb
1 cup sugar
1/4 cup butter, cubed
CRUST:
1/2 cup shortening
1 cup sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk

Steps:

  • Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.

Nutrition Facts : Calories 350 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 93mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g 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.

RHUBARB CRANBERRY COBBLER RECIPE



RHUBARB CRANBERRY COBBLER Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

2 cups sugar 31/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 8 cups frozen rhubarb (about 2 pounds), unthawed 1 cup fresh or frozen cranberries 1/4 cup frozen concentrated cranberry juice cocktail, thawed 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 1/2 cup whole milk 1 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Vanilla ice cream

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over
  • beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.

Nutrition Facts : Calories 500

RHUBARB-CRANBERRY COBBLER



Rhubarb-Cranberry Cobbler image

Provided by Ila Walrath

Categories     Berry     Fruit     Ginger     Vegetable     Dessert     Bake     Cranberry     Rhubarb     Bon Appétit     Ohio

Yield Makes 8 to 10 servings

Number Of Ingredients 15

2 cups sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top 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.

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

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

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.

RHUBARB & STRAWBERRY COBBLER WITH ORANGE CREAM



Rhubarb & strawberry cobbler with orange cream image

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

400g pack rhubarb , trimmed and cut into 2.5cm pieces
400g punnet strawberries , hulled and halved if large
85g granulated sugar
1 tbsp plain flour
250g tub mascarpone
zest and juice 1 orange
1 tbsp icing sugar
100g plain flour , plus extra for dusting
50g ground almonds
85g golden caster sugar
1 tsp baking powder
50g butter
75ml single cream , plus 1 tbsp
1 tsp vanilla extract
25g flaked almonds

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

APPLE CRANBERRY RHUBARB CRISP



Apple Cranberry Rhubarb Crisp image

I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.

Provided by Scandigirl

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup lightly packed brown sugar
1/3 cup oats
3 tablespoons whole wheat flour
1 teaspoon cinnamon
2 tablespoons margarine, melted
2/3 cup sugar
3 tablespoons flour
1 grated orange, rind of
2 cups sliced apples
2 cups diced rhubarb (fresh or frozen thawed)
1 cup cranberries (fresh or frozen)

Steps:

  • Topping: Combine all ingredients.
  • Mix well.
  • Set aside.
  • Fruit: Combine sugar, flour and orange rind.
  • Add fruits; toss to coat fruit thoroughly with dry ingredients.
  • Spoon into 8-cup baking dish.
  • Sprinkle topping evenly over fruit.
  • Bake at 375 for 40-50 minutes, or until fruit is tender.
  • Serve warm or at room temperature.

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING



Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping image

Categories     Bread     Dessert     Bake     Low Fat     Strawberry     Cornmeal     Spring     Summer     Rhubarb     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 12-ounce baskets strawberries, hulled, halved
1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk

Steps:

  • For Filling:
  • Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
  • For Topping:
  • Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
  • Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

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SERIOUSLY DELICIOUS RHUBARB RASPBERRY COBBLER | NATURALLY …
Prepare an 8×8 square pan by greasing it with butter. Add your rhubarb-raspberry sauce to the pan. Next, place the crumble topping by spoonfuls over the red rhubarb-raspberry sauce so that it is mostly covered. Bake in a preheated oven at 350 degrees for …
From wisconsinhomesteader.com


STRAWBERRY RHUBARB COBBLER WITH ORANGE AND GINGER - FEASTING AT …
2021-05-28 Instructions. Preheat the oven to 350 degrees. Butter an 8 x 11-inch baking dish. ( 2-quart) Toss sliced rhubarb and strawberries with fresh-squeezed orange juice (be sure to zest the orange, for the biscuits ,before juicing) vanila, tapioca and brown sugar. Use a bowl or do this right in the buttered baking dish.
From feastingathome.com


STRAWBERRY RHUBARB COBBLER - SUGAR SALT MAGIC
2021-06-24 Preheat the oven to 180C / 350F / 160C fan forced. Combine the strawberries, rhubarb, orange zest, sugar, cornflour, vanilla and balsamic vinegar in a large pie dish and mix well. Set aside. Add the flour, sugar and baking powder to …
From sugarsaltmagic.com


FROM-SCRATCH STRAWBERRY RHUBARB COBBLER - HEART'S CONTENT …
Instructions. Preheat oven to 375 with rack the center. Make and pre-bake the filling. Combine the ingredients for the fruit filling in a large mixing bowl and pour into a 13 x 9 baking dish. Cover with foil and bake the filling only for 30 minutes to release juices …
From heartscontentfarmhouse.com


BLUEBERRY RHUBARB COBBLER RECIPE | EASY WEEKNIGHT RECIPES
2021-07-11 Preheat the oven to 375°F. Place blueberries and chopped rhubarb in the bottom of a medium-sized baking dish (roughly 6×10). Squeeze the fresh lemon juice over the fruit. In a medium bowl, mix together the flour, sugar, egg, and butter. The mixture should have a sandy texture. Top the fruit evenly with this mixture.
From easyweeknightrecipes.com


RHUBARB COBBLER RECIPE - LIFEMADEDELICIOUS.CA
2018-02-26 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.
From lifemadedelicious.ca


BEST RHUBARB COBBLER RECIPE - CHRISTINA'S CUCINA
2022-03-30 Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing. Drop large spoonfuls of the dough onto the rhubarb in the pie dish. Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven.
From christinascucina.com


RHUBARB-CRANBERRY COBBLER
Mix in rhubarb and cranberries, then add the cranberry juice concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. 3. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. 4. Drop batter by scant tablespoonfuls over …
From lesliebeck.com


EASY STRAWBERRY RHUBARB COBBLER - SEASONS AND SUPPERS
2017-06-10 In a small bowl, whisk together the buttermilk, egg and vanilla. Add to the flour/butter mixture and stir just until the mixture is evenly moistened. Spoon mixture over the fruit filling in the skillet. For the Topping: In a small bowl, whisk together the sugar and flour.
From seasonsandsuppers.ca


STRAWBERRY RHUBARB COBBLER RECIPE | TRAEGER GRILLS
Make the topping: Whisk the egg with the cream, vanilla and almond extracts. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
From traeger.com


STRAWBERRY-RHUBARB COBBLER | KING ARTHUR BAKING
Instructions. To prepare the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish or 9" x 13" pan. 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.
From kingarthurbaking.com


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