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

Source: EatingWell Magazine, May/June 1997


Recipe Summary test

1 hr

Nutrition Profile:





Instructions Checklist
  • 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.

  • Preheat oven to 400 degrees F.

  • 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.

  • 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 Facts

250 calories; protein 5g; carbohydrates 52g; dietary fiber 2.8g; sugars 26.3g; fat 3.6g; saturated fat 1.9g; cholesterol 8.1mg; vitamin a iu 128IU; vitamin c 51.1mg; folate 22mcg; calcium 91.1mg; iron 1.3mg; magnesium 14.5mg; potassium 245.6mg; sodium 329.1mg; thiamin 0.1mg.

3 other carbohydrate, 1 fat