Strawberry Rhubarb Cobbler

Prep Time
Cook Time
1h 10m
Ready In

"Another from Splenda for safe keeping, mmm sounds lucsious!"

Original is 8 servings


  • Serving Size: 1 (164.4 g)
  • Calories 207.3
  • Total Fat - 9.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 31.9 mg
  • Sodium - 210.3 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7 g
  • Protein - 5.7 g
  • Calcium - 119.7 mg
  • Iron - 1.2 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375f degrees.

Step 2

Coat a square 8 inch pan with cooking spray.

Step 3

In a large bowl, combine strawberries, rhubarb, 2 tablespoons splenda and cornstarch; mix well and spoon mixture into bottom of the prepared pan.

Step 4

In a large bowl or food processor, combine flour, 1 tablespoon of splenda, baking powder and baking soda; add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs; add sour cream and milk and mix until dough comes together. Transfer dough to a lightly floured surface and knead 5 times, until blended, divide dough into 16 equal pieces and roll each piece into a small ball; place balls on top of strawberry rhubarb mixture and gently press down to flatten. Brush the survace of the dough with the egg. Bake until filling is bubbly and top is golden brown, about 45 minutes. Cool 15 minutes before serving.

Step 5

Serving size: 1/2 cup fruit mixture and 2 biscuits each.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting strawberries, look for bright red, unblemished fruit that has a sweet aroma.
  • When selecting rhubarb, look for firm, crisp stalks with no signs of wilting or discoloration.

  • Substitute maple syrup for the Splenda to add a rich, earthy flavor with a hint of sweetness. The benefit of this substitution is that maple syrup is a natural sweetener that is lower in calories than granulated sugar and can add a unique flavor to the cobbler.
  • Substitute coconut oil for the margarine to add a light, tropical flavor. The benefit of this substitution is that coconut oil is a healthier alternative to margarine and can add a subtle flavor to the cobbler.

Blueberry Peach Cobbler Substitute 1 pound of fresh or frozen blueberries and 14 ounces of fresh or frozen peaches for the strawberries and rhubarb. Substitute 1 tablespoon of sugar for the Splenda. Increase the cornstarch to 2 tablespoons. Follow the remaining instructions as written.

Creamy Coconut Rice - A creamy, dairy-free side dish that pairs perfectly with the sweet and tart flavors of the Strawberry Rhubarb Cobbler. The light, creamy texture and subtle coconut flavor complements the cobbler without overpowering it.

Roasted Asparagus with Lemon-Garlic Butter: Roasted asparagus is a simple and flavorful side dish that pairs perfectly with the Strawberry Rhubarb Cobbler. The buttery garlic and lemon flavor complements the sweet and tart flavors of the cobbler, while the roasted asparagus adds a nice crunchy texture.


Q: How long do I need to bake the cobbler?

A: Bake the cobbler until the filling is bubbly and the top is golden brown, about 45 minutes.

Q: What kind of fruit can I use in a cobbler?

A: You can use any kind of fresh or frozen fruit in a cobbler. Popular choices include apples, peaches, blueberries, cherries, and blackberries.

7 Reviews


I used frozen rhubarb to make this, and it turned out just fine. This is really a delicious dessert and one that I plan to make often! Sweet yet tart. Great combo!


review by:
(11 Apr 2019)

Kitchen Magic

Nothing like fresh rhubarb and strawberries. This one tasted extra yummy to us! Topped it with our favorite vanilla ice cream and it was mmm mmmmm good!


review by:
(30 Jun 2017)


This was so delicious, I used light sour cream because I don't care for the taste of fat-free, I also used real butter, I chose this to make for Derf's cookathon, thanks Derf!


review by:
(25 Sep 2013)


Delicious and so satisfying to my sweet tooth! My husband and daughter loved it too, and have asked me to make it again! Since I can get frozen rhubarb and strawberries, I can make this all year long and I am so excited to do just that!


review by:
(11 Sep 2013)


I am happy that I made this because it came out so good. I used fresh rhubarb and strawberries which in my book always tastes better than frozen, but you do what you have to do, because I know I will make this during the winter with frozen too :) It was extremely delicious served up with French Vanilla ice cream and my friend and I both agree you would never know it has Splenda in it, which is a plus for both of us because we are diabetic, and I use it as often as I can when baking. I thank you for sharing this with us Derf! Linda


(21 Jun 2013)


Fresh strawberries and rhubarb really make this special and we loved it warm with vanilla ice cream atop. This is one to be enjoyed often!


review by:
(19 Jun 2013)

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Fun facts:

The rhubarb used in this cobbler has been enjoyed in many parts of the world for centuries. It was first cultivated in China during the 27th century BC, and was later brought to Europe in the 17th century.

The use of Splenda in this recipe was inspired by the late celebrity chef Paula Deen, who was known for her southern-style cooking and her love of sweet treats. She was an advocate for the use of Splenda in her recipes as a way to reduce calories and sugar.