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Rhubarb, Strawberry, and Blueberry Cobblerette

gil's wife

"A sweet-tart dessert that is great with vanilla pudding or ice cream! This is just how I like it, lots of fruit and just a little of the topping. Use 2 tablespoons of tapioca for more of a sauce or use a bit more for a firmer cobblerette."
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1 h 10 m servings 180 cals
Original recipe yields 10 servings

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
  2. Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
  3. Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
  4. Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.

Nutrition Facts

Per Serving: 180 calories; 4.9 g fat; 34.5 g carbohydrates; 1.4 g protein; 12 mg cholesterol; 44 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 9
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Hubs and I could never eat a full (or even half) recipe of this before we either got sick of it or the cobbler topping got soggy. So...I scaled the recipe down to two servings and, using just ...

made this for a church gathering. I was concerned at first as there seemed to be a lot left over, then came the seconds and WHAM! it was gone! Huge hit.

I have a 5 serving amount baking in the oven right now. I didn't have raw sugar so I used my vanilla bean infused white sugar. I used 1/2 a tablespoon extra of my instant tapioca for a thicker s...

Just pulled this out of the oven. Stuck the spoon in the corner to give it a taste. YUMMY! Substitued Agave syrup for the sugar. Looks like it will thicken nicely. Now, to see how the kids ...

This was very good. I used 2 cups blueberries, 1 cup strawberries and 3 1/2 cups rhubarb. My only issue was that the tapioca did not get very soft or thicken very well. Next time I will use c...

I made this for a church picnic, and a small one for home. I didn't have any strawberries so I just used additional blueberries. I also added chopped pecans in the crumb topping. With homema...

Very nice, but don't eat this warm from the oven if you prefer it firm. It firms up as it cools. I doubled the topping and might just halve the filling next time. I liked it but it made for a...

Little bit of shortbread type crust and a flavor explosion of berries, not too sweet! Absolutely must have with a bit of good old vanilla ice cream!

would make it again