Strawberry-Rhubarb Cobbler

By Nancy Harmon Jenkins

Updated October 1, 2023

Total Time
55 minutes
Prep Time
25 minutes
Cook Time
30 minutes
Rating
4(141)
Comments
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Featured in: COOKS ON THE MAP; This Month: Rosalind Creasy, Los Altos, Calif.; Where a Front Yard Is Part of the Pantry

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Ingredients

Yield:8 servings

  • ⅓ cup butter, plus butter to grease baking dish

  • 4 cups strawberries, hulled, rinsed and halved

  • 4 cups rhubarb, cut into ½-inch lengths

  • 1 cup plus 1 ½ tablespoons sugar

  • 2 tablespoons tapioca

  • 2 cups sifted all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • ¾ cup milk

  • 2 tablespoons melted butter

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

63 grams carbs; 37 milligrams cholesterol; 396 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 3 grams fiber; 297 milligrams sodium; 5 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Butter a 9-by-13-inch baking dish at least 2 inches deep.

  3. Step 3

    Mix fruit with 1 cup sugar and tapioca, and pour into dish.

  4. Step 4

    Make biscuit dough: Sift together flour, baking powder, remaining 1 ½ tablespoons sugar and salt. Cut in ⅓ cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about ¾ inch thick, and place over fruit, covering it completely.

  5. Step 5

    Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

Tip

  • This is a good, all-purpose cobbler recipe. Other fruits may be substituted in season in the same quantity.

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Ratings

4 out of 5
141 user ratings
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Comments

Emily

Used about 5 cups each of strawberries and rhubarb, 1/3 cup of sugar, and 3 tbsp tapioca. Baked in a 10x14 dish. 1/2 whole wheat for the biscuit topping. Let sit a few hours before serving. Will make again!

Rachel

Ate this with vanilla ice cream & sprinkled with cinnamon. Yum.

Emily

Used about 5 cups each of strawberries and rhubarb, 1/3 cup of sugar, and 3 tbsp tapioca. Baked in a 10x14 dish. 1/2 whole wheat for the biscuit topping. Let sit a few hours before serving. Will make again!

lisa

Needs more tapioca. Fruit didn’t soften and inside didn’t congeal at all after baking an hour

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