Strawberry-Rhubarb Cobbler with Granola Streusel

Strawberry-Rhubarb Cobbler with Granola Streusel

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From: EatingWell.com, February 2019

Tart rhubarb and sweet strawberries turn tender in their own juices beneath a brown sugar and oat crumble topping. This spring-inspired dessert comes together quickly without pie crusts to unroll; the tender fruit cooks quickly to make this a great last-minute dessert option too. Serve warm for the most luscious texture.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Filling
  • 3 cups quartered fresh strawberries
  • 3 cups sliced fresh rhubarb or thawed frozen rhubarb
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Topping
  • ½ cup lightly packed light brown sugar
  • ½ cup old-fashioned rolled oats
  • ⅓ cup whole-wheat pastry flour
  • ¼ cup unsalted butter, softened

Preparation

  • Prep

  • Ready In

  1. To prepare filling: Preheat oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray.
  2. Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt in a large bowl; transfer to the prepared baking dish.
  3. To prepare topping: Combine brown sugar, oats, flour and butter in a medium bowl; stir until thoroughly combined. Crumble the topping evenly over the strawberry-rhubarb mixture.
  4. Bake the cobbler until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes; serve warm or at room temperature.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 151 calories; 5 g fat(3 g sat); 2 g fiber; 26 g carbohydrates; 2 g protein; 16 mcg folate; 12 mg cholesterol; 17 g sugars; 15 g added sugars; 185 IU vitamin A; 30 mg vitamin C; 42 mg calcium; 0 mg iron; 61 mg sodium; 193 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate, ½ starch

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