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Pecan Strawberry Rhubarb Cobbler

Total Time

Prep: 20 min. + standing Bake: 25 min.

Makes

2 servings

Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
Pecan Strawberry Rhubarb Cobbler Recipe photo by Taste of Home

Ingredients

  • 1 cup sliced fresh or frozen rhubarb
  • 1 cup sliced fresh strawberries
  • 1/4 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 teaspoon lemon juice
  • Dash salt
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 3 tablespoons sugar
  • 1/8 teaspoon baking powder
  • Dash salt
  • 2 tablespoons cold butter
  • 1 large egg
  • SAUCE:
  • 1/2 cup vanilla ice cream
  • 2-1/4 teaspoons Marsala wine

Directions

  1. Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
  2. In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
  3. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
  4. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.

Nutrition Facts

1 each: 619 calories, 29g fat (11g saturated fat), 150mg cholesterol, 318mg sodium, 85g carbohydrate (56g sugars, 5g fiber), 9g protein.

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