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Rhubarb Strawberry Cobbler

Ingredients

1 and 3/4 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

Preparation 

  1. Preheat oven to 375 degrees F.

  2. Wash hands with soap and water.

  3. Gently rub rhubarb and strawberries under cool running water.

  4. 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.

  5. In a separate bowl, mix together (with fingers or fork) bread crumbs, oats, remaining sugar (1/2 cup), butter and cinnamon until in fine crumbs.

  6. Squeeze together bread crumb mixture into clumps, then crumble over the rhubarb mixture.

  7. Bake for one hour. Let stand to cool for 15 minutes before serving.

Note: 

Modified from Passover Rhubarb Cobbler from usda.gov/whatscooking

Nutrition Facts

Servings per Recipe:
8.00
Calories
350.00
Fat
12.00
g
Fiber
2.00
Sodium
190.00
mg
Total Carbohydrates
60.00
g
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