Recipe 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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1 (18 ounce) package
refrigerated sugar cookie dough
chopped fresh rhubarb (1/2-inch pieces)
1 (21 ounce) can
strawberry pie filling
This is so easy to make. I have made this recipe with different fruits and berries and it turnes out just as good. The cookie cobbler crust is a snap to cut and lay on the fruit. I have used the cookies that have bunnies or santas on them for a fun way to serve them. I'm all for a easy to put together but not short on good taste. If this is what you are looking for then I would say try this recipe.
Easy and delicious. Made for a dinner party with harvests from the garden, to uniformly rave reviews. Added 1/4 tsp of ground cardamom and 1 tsp vanilla.
Great fattening idea! I've never liked cobbler before but suspected the cookie dough was going to change that. I used my own filling so sorry this isn't the most accurate review.
Easy recipe. I would have liked it a little better with less rhubarb it was a bit tart for my liking. But overall, no complaints. I served with vanilla ice cream on top.
I have always loved Strawberry Rhubarb pie. I thought the rhubarb flavor was spot on for my liking. Every bite you have a little sweet and tart. My only issue with the recipe was the cookie on top. It tend to be a little gooey for my liking. It needed something to hold it together more.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb and Strawberry Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 144
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