Strawberry Rhubarb Cobbler

April 8, 2019

Strawberries are ripening up so here is a great recipe to kick off the strawberry season!


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


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


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.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

1 view0 comments

Recent Posts

See All

Amber's Granola

November 3rd, 2020 Straight from John Morris's granddaughter, Amber, is this easy and delicious granola recipe! Crank up the oven for those that need a tasty snack this fall break! Ingredients: 7 cups