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Rhubarb Strawberry Cobbler

white bowl with cobbler recipe topped with sliced strawberries
20 minutes
1 hour
Servings per Recipe
Serving Size
1/8 of recipe
Nutrition Facts
Calories : 265
Fat : 12 g
Fiber : 2
Sodium : 75 mg
Total Carbohydrates : 40 g
1 cup sugar
1/4 cup instant vanilla pudding mix (dry)
4 cup rhubarb stems, cut into 1/2-inch pieces
1 cup strawberries, sliced
2 tablespoon lemon juice
1/2 cup unflavored bread crumbs or crumbled corn flakes
1/2 cup oats
1/2 cup butter
1/8 teaspoon ground cinnamon
Preheat oven to 375 degrees F.
Wash hands with soap and water.
Gently rub rhubarb and strawberries under cool running water.
In a shallow 2 quart baking dish, combine 1 & 1/4 cup sugar and dry pudding mix. Add rhubarb pieces, sliced strawberries, and lemon juice. Let stand for 15 minutes.
Bake for 40 minutes.
While the rhubarb mixture bakes, mix together (with fingers or fork) bread crumbs, oats, remaining sugar (1/2 cup), butter and cinnamon until in fine crumbs in a separate bowl.
Squeeze together bread crumb mixture into clumps, then crumble over the rhubarb mixture.

Modified from Passover Rhubarb Cobbler from