Strawberry-Rhubarb Cobbler

Total Time Prep: 20 min. Bake: 40 min.
Yield 8 servings
Test Kitchen Approved
This strawberry-rhubarb cobbler hits all the marks. It's loaded with fresh seasonal fruit, it balances tart and sweet, and it's even easier than pie!

Ingredients

  • 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 granulated or coarse sugar
  • Vanilla ice cream, optional

Directions

  1. 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.
  2. 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).
  3. Roll out dough between 2 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.
  4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Nutrition Facts

1 serving (calculated without ice cream): 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

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
Recipe Creator

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