Ground beef or ground turkey can be used to make a meatloaf that will please everyone. Each is delicious.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- 8 cups chopped rhubarb
- 1 cup sliced fresh strawberries (Optional)
- 2 cups white sugar
- 2 tablespoons all-purpose flour
- ¾ cup brown sugar
- ¾ cup quick-cooking oats
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
- Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
- Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 61 mg |
| Sugars | 44 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make. Looks good!
It was way too sweet and soupy for my family, but the crust had a good texture. If I were to make it again I’d put in maybe 1/2 the sugar.
I love cobbler – excellent recipe – it was ‘heavenly’!
This turned out deliciously. It had just enough tang from the rhubarb without being overwhelming.
Very good taste, but agree with others about how liquidy it is.
Changed the flour to all purpose gluten free flower along with gf oats. Was delicious!
I used Mountain Gal’s suggestions. Took this to a family gathering and everyone wanted seconds! I should have made a second pan.
I made this today and will write a quick review while it is still fresh in my mind. There was a review (which I can’t find now) that said you could use any ratio of rhubarb to strawberry and it will turn out fine. So don’t sweat it, if you don’t have the right amount. I did 50/50, used 3/4 sugar, 3 Tbsp flour. The more strawberries you use the less sugar you will need. I personally like the tartness of the rhubarb. I used my own topping recipe that I use when making Apple Crisp. All the same ingredients, just in different quantities. The only thing that I did differently was to mix it up and only put the fruit in the oven for 25 minutes, took it out and then put the topping on and baked another 20 minutes. I don’t like my topping to be hard. I had no problem with it being too runny. Next time (yes, there will be a next time) I will use more rhubarb and keep the sugar low to maintain the tartness that I love in rhubarb.
I cut the ammount in half as I didnt have 8 cups of rhubarb. it was very good!
This was terrific. Not quite a cobbler and not really a pie, it’s a cross between both. As one reader said, mine was also a little soupy despite the cornstarch but otherwise came out perfectly. I made a lattice top as directed and baked it a fancy pie dish. Everyone ate it up. Will make it again.
So easy and delicious. We will make this again,
Delicious dessert was enjoyed by all! This will be my go-to as rhubarb becomes available.
So good!
I added fruit but it was still too sweet. If I make it again I will halve the sugar or use honey.
I will definitely make this again! I love the combination of rhubarb and strawberries. I did make some changes though after reading others reviews. I doubled the topping and as a result, the fruit was completely covered. I added chopped walnuts to give it a little more crunch. Because I only had 3 cups of rhubarb, I added 4 cups of strawberries. I added 3 T of flour to make the fruit mixture a little thicker also. I also decreased the white sugar to 3/4 cup as I do not like super sweet desserts. This is a recipe that you can play with and not go wrong. I think if you use 7-8 cups of any combination of fruit it will turn out fine. Keep in mind that rhubarb has a lot more water content. This is a keeper!
I loved the combination of flavors. I added more strawberries since I had lots. Will definitely make it again.
ILL BE MAKING THIS AGAIN.I FOLLOWED THE OTHER SUGGESTIONS AND USED 1 1/2 CUPS SUGAR 4 TABLESPOONS FLOUR BECAUSE SOME SAID IT SAS RUNNY DOUBLED THE TOPPING SOME SAID IT WAS SKIMPY.I HIGHLY RECOMMEND MAKING THIS.DELICIOUS AND SO EASY TO MAKE YOU CAN USE OTHER FRUITS
Cut the sugar by half and still found it pretty sweet but added some vanilla ice cream and that rounded out the flavour nicely!
I did two cups of strawberries instead of one. I increased all the toppings by 25%. It was excellent. Looked just like the featured photo. We ate it warm out of the oven. Perfect blend of tart and sweet.
I made this for hubby and he loves it. I added, instead of strawberries, blueberries, 6ozs., red raspberries, 6ozs., black raspberries, 6ozs., and just 6 C. of rhubarb. I cut the sugar to 1 1/2C. I also doubled the topping because we love topping. It was delicious.
Delicious!! It was a hit with my family. Next time I make it I will use less sugar in both the topping and the filling. A bit sweet for me.