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  • Writer's pictureHLK

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.

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