Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Strawberry Rhubarb Cobbler

Prep Time :
45 min
Bake Time :
Makes :
8 servings
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:

16 oz (454 g) unsweetened frozen strawberries, thawed for 15 minutes

14 oz (397 g) frozen rhubarb, or fresh, cut into 1-inch (2.5 cm) pieces, thawed for 15 minutes if frozen

2 tbsp (30 mL) SPLENDA® No Calorie Sweetener, Granulated

1 tbsp (15 mL) cornstarch

1 1/3 cup (330 mL) all-purpose flour

1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated

3/4 tsp (3 mL) baking powder

1/2 tsp (2 mL) baking soda

4 tbsp (60 mL) reduced-calorie margarine, cut into small pieces

1/2 cup (125 mL) fat-free sour cream

1/4 cup (60 mL) fat-free milk

1 large egg, lightly beaten


Preheat oven to 375°F (190°C). Coat an 8” (20 cm) square baking pan with cooking spray.

In a large bowl, combine strawberries, rhubarb, 2 tablespoons (30 mL) of SPLENDA® Granulated and cornstarch. Mix well and spoon mixture into bottom of prepared pan.

To prepare dough, in a large bowl or food processor, combine flour, 1 tablespoon (15 mL) of SPLENDA® Granulated, 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 surface of dough with egg.

Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup (125 mL) fruit mixture and 2 biscuits per serving.

Nutrition Information

Amount per Serving

Calories: 166

Protein: 5 g

Fat: 4 g

Carbohydrates: 28 g

Tips: Substitute your favourite fruit for a tasty twist.

Recently Viewed Recipes

After-School Butterscotch Bro...
Hazelnut Whipped Topping
Nana-Nut Bread
Strawberry Lemon Shortcakes
Lovely Lemon Squares