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Rhubarb and Strawberry Cobbler

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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 204 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 435 | Total Fat: 16g | Cholesterol: 7mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Dear Leader 
Easy and delicious. Made for a dinner party with harvests from the garden, to uniformly rave... MORE

 
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