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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.

Sarah Epperson
Source: EatingWell.com, February 2019

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Recipe Summary

active:
10 mins
total:
50 mins
Servings:
10
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Ingredients

Filling
Topping

Directions

Instructions Checklist
  • To prepare filling: Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray.

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  • Combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt in a large bowl; transfer to the prepared baking dish.

  • 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.

  • 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 Facts

151 calories; protein 1.6g; carbohydrates 26.3g; dietary fiber 2.4g; sugars 17.4g; fat 5.2g; saturated fat 2.9g; cholesterol 12.2mg; vitamin a iu 184.8IU; vitamin c 30.3mg; folate 15.9mcg; calcium 42.3mg; iron 0.4mg; magnesium 14.6mg; potassium 193.3mg; sodium 60.8mg; added sugar 15g.
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