Strawberry-rhubarb cobbler

What can be wrong when you have a dish of hot cobbler and warm cream in front of you? With the availability of frozen fruit, you can make any cobbler anytime you want!


16 oz strawberry (frozen, whole or halved)
16 oz rhubarb (frozen)
1 c sugar (for teh fruit)
6 T butter (unsalted butter, softened)
1 c flour (all pupose)
1 egg
2 pn salt
3 T sugar (for the topping)


Set the frozen fruit out to thaw. Preheat the oven to 400° F. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.

In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla extract. Blend well. Pour into your prepared baking pan.

In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.

Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.

Total time
1 hour
Cooking time
Preparation time
6 servings


Young kids can help wiht everything with exception of the oven. Thecy can help to prepare the baking pan, mix the fruit with the other ingredients and pouring the mix on the baking pan and mix the crumbly top.

Teenagers should be able to prepare the recipe on their own. The may need a little supervision if it is the first time they deal with the oven; otherwise, they should be fine.