Summer Strawberry-Rhubarb Cobbler Recipe

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This weeks recipe was inspired by all of the rhubarb recipes I’ve seen pop up within the last week on blogs that I am following! With summer FINALLY around the corner here in Utah, I decided to come up with a “summer” cobbler. The recipe that finally got my baking pants into gear was this Rhubarb & Strawberry Lemonade recipe I checked out at Green Kitchen Stories. It just sounded so quench-thirsting and good and never really cooking with rhubarb, I really wanted to come up with a sweet, summery treat to satisfy my buds

Prep time:
Cook time:
Servings: 8


Cost per serving $1.27 view details


  1. Preheat oven to 375 degrees
  2. In a medium-sized bowl, blend the rhubarb and 1/2 cup raw of sugar and let it stand for 10-15 minutes stirring occasionally. In another bowl, blend the strawberries and remaining sugar and let it stand for 10 minutes stirring occasionally. Transfer the rhubarb and rhubarb juice to the strawberries. Mix well and set aside.
  3. Pour melted margarine into an 8 X 8 square baking dish and brush sides with margarine.
  4. In a medium-sized bowl, whisk together the flour, raw sugar, brown sugar, and baking powder. Stir in almond milk.
  5. Slowly pour batter evenly over butter in pie dish. Scoop berry-rhubarb mixture on top of batter.
  6. Bake for 50 minutes or until dough is cooked in the center. Serve with Coconut Whipped Topping.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 8 servings
Calories 429  
Calories from Fat 135 31%
Total Fat 15.5g 19%
Saturated Fat 5.41g 22%
Trans Fat 1.41g  
Cholesterol 4mg 1%
Sodium 303mg 13%
Potassium 251mg 7%
Total Carbs 71.58g 19%
Dietary Fiber 2.6g 9%
Sugars 54.1g 36%
Protein 4.02g 6%


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