Rhubarb and Strawberry Cobbler

4.7
(6)

This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.

1
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (18 ounce) package refrigerated sugar cookie dough

  • 8 cups chopped fresh rhubarb (1/2-inch pieces)

  • 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.

Nutrition Facts (per serving)

435 Calories
16g Fat
69g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 435
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 23%
Cholesterol 7mg 2%
Sodium 251mg 11%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 12%
Total Sugars 38g
Protein 3g
Vitamin C 10mg 51%
Calcium 111mg 9%
Iron 2mg 11%
Potassium 355mg 8%

* 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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