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Strawberry Rhubarb Cobbler recipe
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View more "Desserts & Sweets" recipes Strawberry Rhubarb Cobbler Recipe

Strawberry Rhubarb Cobbler

Dairy Farmers of Canada
  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 35 - 40 mins
  • Yields 6 serving

The walnuts in the topping give this cobbler a non-traditional, nuttier, taste.


2 cups (500 mL) fresh or frozen strawberries, sliced
3 1/2 cups (875 mL) fresh or frozen rhubarb, cut into 1-in (2.5 cm) chunks
2 tbsp (30 mL) lemon juice
2/3 cup (160 mL) sugar
1 tbsp (15 mL) butter, cut into bits

1 1/3 cups (330 mL) all-purpose flour
2 tsp (10 mL) baking powder
3 tbsp (45 mL) brown sugar
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) quick-cooking rolled oats
3 tbsp (45 mL) chopped walnuts, toasted
1 tsp (5 mL) ground cinnamon
1/3 cup (80 mL) butter, cut into bits
1 cup (250 mL) Milk
2 tbsp (30 mL) icing sugar
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Preheat oven to 400 °F (200 °C). Butter a 9-in square (23 cm) baking dish.

Combine strawberries, rhubarb, lemon juice, sugar and butter. Place in bottom of pan.

Combine flour with baking powder, sugar, lemon rind, rolled oats, nuts and cinnamon. Cut in butter until it is in tiny bits. Sprinkle mixture with milk. Stir together just until a heavy batter is formed. Drop batter by spoonfuls over top of the rhubarb.

Bake 35 to 40 min. Allow to cool before serving. Sprinkle with icing sugar.


Rhubarb mixture may be quite runny at first but will firm up slightly when cool

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Nutritional Info

Per serving
Energy: 412 Calories
Protein: 6 g
Carbohydrate: 65 g
Fat: 16 g
Fibre: 4.1 g
Sodium: 27 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 20 % / 225 mg
Vitamin C: 70 %
Folate: 35 %
Selenium: 26 %
Thiamin: 21 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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