Strawberry Rhubarb Cobbler

8
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


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

Original recipe yields 8 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

Related

Janetlee

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)

crazee4cooking

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)

Joni

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)

LindasBusyKitchen

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)

ClassyCook

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)