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Rhubarb and Strawberry Cobbler

SUBMITTED BY: IROC 

"This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream."
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 5.0
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 8 cups chopped fresh rhubarb (1/2-inch pieces)
  • 1/3 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon lemon juice
  • 1 (21 ounce) can strawberry pie filling

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
  2. Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.
  3. Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.
  4. Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on jun. 16, 2009 by IROC 
This is so easy to make. I have made this recipe with different fruits and berries and it... MORE


 
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Nutritional Information
Rhubarb and Strawberry Cobbler

Servings Per Recipe: 8

Amount Per Serving

Calories: 435

  • Total Fat: 16g
  • Cholesterol: 7mg
  • Sodium: 251mg
  • Total Carbs: 69.4g
  •     Dietary Fiber: 3.3g
  • Protein: 3.4g

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