Strawberry Rhubarb Cobbler

By WKBW Directors

Strawberry Rhubarb Cobbler


1 (16-ounce) package frozen whole or halved strawberries
1 (16-ounce) package frozen rhubarb
1 cup plus 2 tablespoons sugar, divided
6 tablespoons (3/4 stick) butter, softened and divided
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 egg
1/4 teaspoon salt


  1. Preheat oven to 400 degrees. Coat an 8-inch square baking dish with nonstick cooking stray.
  2. In a large bowl, combine strawberries, rhubarb, 1 cup sugar, 2 tablespoons butter, the cornstarch, and vanilla; mix well then pour into baking dish.
  3. In a medium bowl, combine flour, egg, salt, and the remaining 2 tablespoons sugar and 4 tablespoons butter; mix until crumbly then sprinkle over fruit mixture.
  4. Bake 35 to 40 minutes, or until bubbly and topping is golden. Serve warm.

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