More fruit than topping, this strawberry rhubarb cobbler is wonderful served warm with vanilla bean ice cream or whipped cream. This is a quick, easy, and impressive dish for a holiday, family, or potluck get-together.
Ingredients
- rhubarb: 8 cups (chopped)
- fresh strawberries: 1 cup (sliced, optional)
- white sugar: 2 cups
- all-purpose flour: 2 Tbsp
- brown sugar: 0.75 cup
- quick-cooking oats: 0.75 cup
- all-purpose flour: 0.75 cup
- ground cinnamon: 1 tsp
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
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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.
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Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
