RHUBARB STRAWBERRY COBBLER
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY RHUBARB COBBLER
More fruit than topping, this one is wonderful served warm with vanilla bean ice cream or whipped cream. Holiday, family or potluck get together, this is quick, easy, and impressive!
Provided by bheavnly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
- Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
- Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g
STRAWBERRY RHUBARB PIE
Steps:
- Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
- Preheat the oven to 425 degrees F.
- Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
- To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
- On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
- Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
- Cool completely before serving to allow time for the filling to set up.
RHUBARB-STRAWBERRY COBBLER
Make and share this Rhubarb-Strawberry Cobbler recipe from Food.com.
Provided by HappyBunny
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
- Add rhubarb and strawberries; toss well.
- Spread mixture in 13 x 9 in. (3.5 L) baking dish.
- Bake in 400F(200C) oven 10 minutes.
- TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Using fingers or two knives, cut in margarine until mixture resembles small peas.
- With fork, stir in buttermilk just until soft dough forms.
- Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
- Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.
STRAWBERRY-RHUBARB COBBLER
Amazing cobbler that is great warm or cold. I'm not sure of the amount of preparation time so if it's way off, please let me know!!
Provided by Sharon the Rocket
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
- In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
- Heat over to 350.
- In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
- In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
- Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
- Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
- Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
- Serve warm or cool with half-and-half or ice cream.
Nutrition Facts : Calories 380, Fat 16.8, SaturatedFat 9.4, Cholesterol 61.6, Sodium 372.3, Carbohydrate 54, Fiber 2, Sugar 31.3, Protein 4.8
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
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5/5 (4)Category DessertCuisine AmericanCalories 372 per serving
- Preheat the oven to 375 degrees F. Butter a shallow 1-quart baking dish. Alternatively, use a 9-inch pie plate or 9-inch square baking pan.
- In a large bowl, toss together the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice, and cornstarch. Once well combined, transfer to prepared baking dish.
- To make the topping, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into dry ingredients until mixture resembles coarse sand.
- Pour in the heavy cream and fold to combine until thick batter forms. Use an ice cream scoop, cookie scoop, or large spoons to portion out mounds of batter over fruit filling.
STRAWBERRY RHUBARB COBBLER (GLUTEN FREE) - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 7 minsCategory DessertTotal Time 1 hr 10 mins
- Line a baking sheet with foil or parchment paper and place it on the oven rack (this is to catch any spills that may bubble over). Preheat your oven to 375 degrees Fahrenheit. Grease an 8 to 10 inch baking dish, such as a pie plate, cast iron skillet or other baking dish – set aside.
- To a large mixing bowl add all of the ingredients for the filling, gently stir to combine. Allow the fruit to sit and release it’s juices while you prepare the rest of the dessert.
- chop the butter into 1 inch cubes, place it in a bowl and into the freezer while you make the biscuit dough.
- Mix the lemon juice or apple cider vinegar with the coconut milk and the vanilla extract, allow it to sit for 10 minutes to create a vegan buttermilk.
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- Preheat the oven to 350°F (180°C) and grease a 9×13-inch (23×33 cm) baking dish or alternatively a a 9-inch (23 cm) cast iron pan. Set aside.
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Cut the butter into the mixture and press with your finger tips* until it resembles coarse meal (pea-sized crumbs). Slowly drizzle ½ cup buttermilk** (minus one Tablespoon) and mix until combined.
STRAWBERRY RHUBARB COBBLER RECIPE BY ALI ROSEN, DAILY MEAL ...
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3.6/5 (5)Total Time 45 minsCategory DessertsCalories 268 per serving
- Step 2: In a large mixing bowl, combine 2 cups sliced rhubarb, 2 cups sliced strawberries, 1 teaspoon cinnamon, 1 teaspoon lemon juice, 2 tablespoons corn starch, 1/4 cup brown sugar and ¼ cup of the granulated sugar. Toss lightly until all ingredients are mixed.
- Step 4: In another bowl, combine the 1 cup flour, 2 teaspoons baking powder, 1 teaspoon salt, and remaining 1/4 cup granulated sugar.
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5/5 (2)Total Time 55 minsCategory DessertsCalories 327 per serving
- Combine all of the remaining filling ingredients in the buttered skillet and toss gently to combine.
- In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and to make sure there are no longer any lumps.
- Add cold butter pieces to the bowl with the dry ingredients and using a fork or a pastry cutter, cut the butter into the dry ingredients until it is evenly distributed throughout and about the size of small peas.
RHUBARB STRAWBERRY COBBLER - NOW....YOU'RE COOKING! RECIPES
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Servings 8Total Time 1 hr 5 minsCategory Dessert
- In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.
- In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.
STRAWBERRY RHUBARB COBBLER | EATING WITH FOOD ALLERGIES
From eatingwithfoodallergies.com
Servings 8Total Time 45 minsCategory Dessert
- Preheat the oven to 400 degrees F. In a large bowl, combine the sugar, flour and cinnamon. Add the strawberries and rhubarb and toss to coat. Pour into a glass pie pan.
- In a large bowl, combine the flour, sugar, oats, baking powder, baking soda and salt. Add the oil and work into the flour mixture using your fingers or a pastry cutter until the mixture forms a course meal. Set aside. Whisk together the milk, lemon juice and vinegar. Let stand for 5 minutes. Add to the dry mixture and stir until moistened. Spoon mixture over the strawberry rhubarb mixture.
- Bake for 25 minutes or until topping is golden brown and fruit is bubbly. Serve warm with "safe" ice cream or whipped topping.
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From lovefoodies.com
Cuisine InternationalTotal Time 55 minsCategory DessertsCalories 536 per serving
- Make the crumble topping. In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs.
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