Strawberry Rhubarb Cobbler
Strawberry Rhubarb Cobbler is a sweet and delicious classic cobbler recipe. The fruit filling is perfectly baked with cobbler topping and served with vanilla ice cream.
Servings: 12
Calories: 262kcal
Ingredients
For the Filling:
- 4 1/2 cups Chopped Rhubarb
- 2 pounds Fresh Strawberries cleaned and diced
- 1/2 cup Granulated Sugar
- 1 Lemon juiced
- 2 Tablespoons Cornstarch
For the Crust:
- 1 1/2 cup All Purpose Flour
- 3/4 cup Granulated Sugar
- 1/2 cup Butter melted and cooled
- 1/4 teaspoon Salt
- 2 teaspoons Baking Powder
- 3/4 cup Milk
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
Instructions
- Mix the filling ingredients together in a medium sized mixing bowl. Let the mixture sit for 30 minutes to bring out the juices.
- Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non-stick cooking spray.
- In a separate bowl, whisk together the egg, butter, milk and vanilla extract.
- Then add in the flour, sugar, baking powder and salt. Stir until the dry ingredients are just combined. Do not over mix.
- Pour the filling mixture into the 9X13 baking pan. Spread the batter over the top of the fruit into the baking pan.
- Bake for 40-45 minutes until the top is golden brown and cooked through.
- Let the cobbler sit for 10-15 minutes. Serve warm topped with ice cream or whipped topping. Enjoy!
Notes
Store the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 262kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 194mg | Potassium: 308mg | Fiber: 3g | Sugar: 26g | Vitamin A: 339IU | Vitamin C: 53mg | Calcium: 119mg | Iron: 1mg
