Rhubarb Crisp Recipe - Laura Vitale - Laura in the Kitchen Episode 578
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How to Make Strawberry Rhubarb Cobbler with Chaya Rapoport
Summertime brings with it a delightful range of seasonal fruits and flavors, making it the perfect time for fruit-infused dishes. Cobbler, the American colonists’ minimalist spin on the British pudding, is a fruit pie topped with biscuit batter and baked in the oven or stovetop.
This Strawberry Rhubarb Cobbler recipe combines the tartness of rhubarb with the sweetness of strawberries to create a minimalistic and flavorful summertime dessert. Serve with a generous scoop of vanilla ice cream and it won’t take long before you’ll need to put a second pie in the oven!
Watch below as Chaya Rapoport (retrolillies) demonstrates how to make a Strawberry Rhubarb Cobbler.
You will need:
1/2 lb fresh rhubarb
1 lb strawberries
1/2 cup sugar
2 tbsp cornstarch
1/2 lemon (juiced)
1/2 tsp vanilla extract
1 cup flour
6 tbsp sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick butter
1/2 cup buttermilk
Preheat oven to 400°F.
In a large bowl combine sliced rhubarb and strawberries with sugar, lemon juice, cornstarch, vanilla extract and salt. Scrape fruit into a 9-inch pie dish set on a lined, rimmed baking sheet.
In a large bowl, stir together the dry ingredients, add butter and quickly toss to coat with flour.
Break apart butter with your fingers until mixture resembles cornmeal. Not to over mix the dough, use a fork to stir in milk until mix becomes slightly sticky and wet.
Using an ice cream scooper, scoop drops of dough over the fruit.
Bake 35-40 minutes or until browned and dough is cooked through.
Set for 30 minutes and then serve with whipped or ice cream on the side.
Rhubarb Pudding Cake - Rhubarb Cobbler Recipe || Glen & Friends Cooking
Rhubarb Pudding Cake - Rhubarb Cobbler Recipe
375 mL (1½ cups) sugar
30 mL (2 Tbsp) minute tapioca
750g (6 cups) chopped rhubarb
310 mL (1 ¼ cups) all-purpose flour
5 mL (1 tsp) baking powder
125 mL (½ cup / 115 g) unsalted butter, softened
175 mL (¾ cup) sugar
30 mL (2 Tbsp) lemon juice
Zest of one lemon
75 mL (1/3 cup) milk
Preheat oven to 180ºC (350ºF)
In a large pot, combine rhubarb, sugar and tapioca.
Bring to a boil, stirring constantly, then reduce to a simmer for 3-5 minutes.
Pour the rhubarb filling into an 8X8 baking dish, set aside.
Combine the flour and baking powder.
Cream the butter and sugar until light and fluffy.
Add the eggs, and beat until smooth.
Zest in the lemon, squeeze in the juice and continue beating.
Stir in the dry ingredients alternately with the milk.
Spoon the batter over the rhubarb filling.
Bake for 1 hour 25 minutes or until a tester inserted in the centre of the cake comes out clean.
Le Gourmet TV Is Now - Glen & Friends Cooking!
You are going to love this sweet and tart Rhubarb Cobbler inspired by the Pioneer Woman!
Find the full recipe on the blog:
Recipe of the Day: Ina's Strawberry Rhubarb Crisp | Food Network
Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp.
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Rhubarb Cobbler Recipe
This cobbler recipe works fabulously with any fruit, but I especially love it with rhubarb. Get the full recipe on the Tikkido blog at
Strawberry Rhubarb Cobbler
This is by far one of the best fruit combinations in a dessert ever!Go to everydaydish.tv to get the recipe.
Easy Rhubarb Cobbler Recipe
Easy Rhubarb Cobbler Recipe
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Gordon Ramsay demonstrates how to make caramel with Patsy Kensit on the Cookalong Live. The caramel coats rhubarb for rhubarb crumble. Plus Gordon adds ginger and rum to flambee for added flavour.
Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe
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