adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb and Strawberry Cobbler
Rhubarb and Strawberry Cobbler
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Rhubarb and strawberry cobbler baked in sugar cookie-topped custard cups. Summer flavors enhanced with cinnamon and lemon juice. Perfect with ice cream or whipped cream.
Ingredients:
  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 8 cups chopped fresh rhubarb (1/2-inch pieces)
  • 0.33333334326744 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon lemon juice
  • 1 (21 ounce) can strawberry pie filling
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and arrange 8 large custard cups on a baking sheet.
  • Dice the chilled cookie dough into 1/4 inch cubes. Combine rhubarb with sugar, cinnamon, and lemon juice. Fill custard cups halfway with the rhubarb mixture.
  • Spread the strawberry pie filling over the rhubarb, then top with cubed cookie dough, leaving some gaps between each cube to prevent overflowing during baking. You may have extra cookie dough for later use.
  • Bake until the dough is fully cooked and golden around the edges, for approximately 45 minutes in the preheated oven.

Similar Recipes