“This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.” - by IROC
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
- Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.
- Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie 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 cookie dough left over.
- Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 435 cal
- 22%
- Fat
- 16 g
- 25%
- Carbs
- 69.4 g
- 22%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This is so easy to make. I have made this recipe with different fruits and berries and it turnes out just as good. The cookie cobbler crust is a snap to cut and lay on the fruit. I have used the cooki..." See morees that have bunnies or santas on them for a fun way to serve them. I'm all for a easy to put together but not short on good taste. If this is what you are looking for then I would say try this recipe."
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