Reviewed: Jul. 26, 2012

I make a pie similar to this recipe, I'm wondering if you could use a bought pie crust for this?

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Reviewer:

stacyking

Reviewed: Jul. 22, 2012

The best, fastest cobbler ever. I used strawberries and rhubarb. Yummy!

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Reviewer:

laynet

Reviewed: Jul. 1, 2012

I had never even eaten rhubarb so I was curious as to how tart it might be. I love the recipe. I was a little unsure when I mixed in all that oil but then when I added to water and it did actually ball...I was amazed! It wouldn't have worked if I hadn't rolled in-between wax paper, or what I used...the expensive non-stick alum. foil. The crust was awesome...wished I had put it on the bottom too!....cause it is my favorite part!

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Reviewer:

Casi

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Grant City, Missouri, USA

Reviewed: May 15, 2012

Excellent. Period. Recipe calls for vegetable oil so I used vegetable oil (not butter) and followed the rest of the recipe to the letter as well. The crust scared me off at first, because it is oily - I mean really oily. But it curiously bakes up flaky, crunchy and golden. The filling itself is perfect - just thick enough, just juicy enough, just sweet enough and just tart enough. Five star perfect prepared exactly as the recipe directs.

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11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 20, 2012

I used the 1/2 cup water and 1/2 cup melted butter method for the crust. My husband quite enjoys it.

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Reviewer:

Sonhe

Reviewed: May 30, 2011

Very delicious cobbler! Our rhubarb and strawberries were extra tart so we needed much more sugar! Definitely taste your fruits and adjust the sugar as needed. One other thing to note [and this may just be me] is that the crust was nearly flavorless. I'm not sure if it needed cinnamon or something else to spruce it up..but that's something to be aware of. I can't wait to try this again! Thank you for a great recipe :3

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Reviewer:

Snoe

Reviewed: Mar. 7, 2011

This recipe is absolutely fantastic, it is so easy and delicious. I have made this many many times and enjoyed by all. It is an easy way to use our abundant rhubarb.

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Reviewer:

Bonnie

Reviewed: Aug. 18, 2010

Went to go "borrow" a few stalks of rhubarb from down the street but it was rotten and wilted when I got there. I decided to make this recipe with blueberries and apples in place of the rhubarb and strawberries. I had been struggling with other crusts but this was very simple AND the best cobbler I've ever had. Only added a little cinnamon on top of the crust.

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Reviewer:

angee8675309

Reviewed: Jul. 31, 2010

Sooo good! But it turned out better when I baked it for just about 25 minutes (just until it had a nice golden brown).

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Reviewer:

nnpope

Reviewed: Jun. 19, 2010

Great recipe! My cooking has been limited to cookies, cakes, and the occassional pasta, but this was very easy to make. And it turned out fantastic-- my whole family loved it!

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3 users found this review helpful