Easy Rhubarb Cobbler

    Easy Rhubarb Cobbler

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    Premade biscuit dough makes this dessert a snap to prepare. Serve warm with whipped cream or ice cream.

    Serves: 8 

    • 500g refrigerated biscuit dough
    • 8 cups (1 kg) chopped fresh rhubarb (1 cm pieces)
    • 1/3 cup (60g) white sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon lemon juice
    • 600g strawberry pie filling

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Place 8 large ramekins onto a baking tray.
    2. Chop the biscuit dough into 5mm cubes and set aside. Mix the rhubarb with the sugar, cinnamon and lemon juice. Fill each of the ramekins half full with the rhubarb mixture.
    3. Spoon the strawberry pie filling over the rhubarb. Arrange the cubed biscuit dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some biscuit dough left over.
    4. Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.

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