Rhubarb Strawberry Cobbler



  • 1 1/3 s sugar
  • 1/3 flour
  • 4 s diced fresh or frozen rhubarb (1/2-inch pieces)
  • 2 s fresh strawberries, halved
  • 2 tablespoons butter, cubed
  • Crust:
  • 2 s flour
  • 1/2 teaspoon salt
  • 2/3 vegetable oil
  • 1/3 warm water
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • vanilla ice cream (optional)


In bowl, combine sugar and flour. Stir in rhubarb and strawberries. Transfer to greased 11x7x2-inch baking dish. Dot with butter.
Crust: Combine flour and salt; add oil and water. Stir with fork until mixture forms ball. Roll out between 2 pieces of waxed paper to 11×7-inch rectangle. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk, sprinkle with sugar. Bake at 425° 40 to 50 minutes or until golden brown. Serve with ice cream if desired.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in colander but do not press out liquid.
Mary Cox
Columbiana, Ohio

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.