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  • Writer's pictureKanning Kathy

Strawberry-Rhubarb Cobbler

What can be wrong when you have a dish of hot cobbler? Dig in because summer is here!

Serves 6


16 ounces of frozen strawberries, whole or halved

16 ounces of frozen rhubarb

1 cup plus 3 Tablespoons of sugar

6 Tablespoons of unsalted butter, softened

1 teaspoon of cornstarch

1 teaspoon of vanilla

1 cup of all-purpose flour

1 egg

¼ teaspoon of salt


Set the frozen fruit out to thaw. Preheat the oven to 400 degrees. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.

In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.

In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.

Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.



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