Strawberry-Rhubarb Cobbler

2 Reviews
From: EatingWell Magazine May/June 1997

Strawberries and rhubarb are one of the great flavor combinations of springtime. Here the duo stars in a traditional cobbler, redolent with the aromas of cinnamon, ginger and nutmeg. If you must, you can top it with a scoop of vanilla frozen yogurt or a dollop of whipped cream but quite honestly, it doesn't need it.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Filling
  • 2 pints strawberries, hulled and thickly sliced
  • 8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
  • 1/2 cup sugar
  • 2 tablespoons quick-cooking tapioca, or 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Topping
  • 1 1/2 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cold butter, cut into pieces
  • 1 cup nonfat buttermilk, (see Tip)

Preparation

  • Active

  • Ready In

  1. To prepare filling: Combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), 1/8 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon nutmeg in a 9-inch deep-dish pie pan and let stand for 20 minutes.
  2. Preheat oven to 400 °F.
  3. To prepare topping: Stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks or your fingers until crumbly. Use a fork to stir in buttermilk just until combined.
  4. Using a large spoon, drop the dough in 8 dollops over the filling. Sprinkle with the remaining 1 tablespoon sugar. Bake the cobbler until browned and bubbling, 40 to 50 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.
  • Equipment: 9-inch deep-dish pie pan
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Per serving: 249 calories; 4 g fat(2 g sat); 3 g fiber; 52 g carbohydrates; 5 g protein; 22 mcg folate; 8 mg cholesterol; 26 g sugars; 0 g added sugars; 128 IU vitamin A; 51 mg vitamin C; 91 mg calcium; 1 mg iron; 329 mg sodium; 246 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 2

June 13, 2011
profile image
By: darceylaine
Classic The whole family loved it. I even substituted Whole Wheat Flour for 1/3 of the flour, and no one minded. Warms up fine the next day at 200 or 250.
February 20, 2010
profile image
By: EatingWell User
Not too sweet nor too tart...I even left out the salt as I'm watching the sodium.Easy to make as I used frozen strawberries & frozen rhubarb.