This sweet, cakey, gooey cobbler can be made with almost any fruit you have handy. Some other wonderful variations are pineapple blueberry, mango peach, or cherry chocolate chip. The fruit part of the recipe is very forgiving, use as little or as much as you’d like… experiment with it! The key is to get whatever fruit you use boiling hot before spooning it over the batter. You can use fresh summer fruit or even make it using frozen fruit!
We love to serve it up warm with a scoop of vanilla ice cream or even pour cream over top!
Items You’ll Need For This Recipe
* 9×13 Glass Baking Dish *Strawberries * Rhubarb *
Rhubarb Strawberry Cobbler
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- 1 lb fresh or frozen strawberries sliced 1/2" thick
- 1/2 lb fresh or frozen rhubarb thinly sliced
- 1 1/4 cups sugar divided
- 3/4 cup milk
- 1 cup flour
- 1/4 cup butter
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Preheat the oven to 350 degrees.
Place strawberries, rhubarb, and 1/2 cup of sugar in a medium saucepan. Simmer over medium heat until fruit is tender.
In a large bowl, combine flour, remaining sugar, baking powder, cinnamon, and salt. Stir in milk.
Melt butter in the microwave and spread into the bottom of a 9X11 glass baking dish.
Drop batter over the butter. Spoon the warm fruit over the batter, trying to keep it relatively even. Don't stir it in!
Bake 45-55 minutes or until cake is set.
Let the cobbler cool for about 10 minutes before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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