Strawberry-Rhubarb Cobbler

Strawberry-Rhubarb Cobbler

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"My grandmother gave me this recipe. Everything she makes tastes wonderful! Serve warm or at room temperature."
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1 h 15 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
  2. Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
  3. Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.



i have made this for years, but i do use a full size cake mix and a one stick of butter. often add 2 cups of blueberries or strawberries.

Made as written, using frozen rhubarb. Awesome and easy!!!

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