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This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.
Ingredients
- 1 (18 ounce) package refrigerated sugar cookie dough
- 8 cups chopped fresh rhubarb (1/2-inch pieces)
- 1/3 cup white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon lemon juice
- 1 (21 ounce) can strawberry pie filling
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 435 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat5g | 23% |
| Cholesterol7mg | 2% |
| Sodium251mg | 11% |
| Total Carbohydrate69g | 25% |
| Dietary Fiber3g | 12% |
| Total Sugars38g | |
| Protein3g | |
| Vitamin C10mg | 51% |
| Calcium111mg | 9% |
| Iron2mg | 11% |
| Potassium355mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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