Rhubarb and Strawberry Cobbler
Description
Baked in single-portion custard cups, this rhubarb and strawberry cobbler recipe is quick, simple, and flavorful. Sugar cookie dough is the secret ingredient.
Ingredients
•
1 (18 ounce) package refrigerated sugar cookie dough
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8 cups chopped fresh rhubarb (1/2-inch pieces)
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1/3 cup white sugar
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2 teaspoons ground cinnamon
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1 teaspoon lemon juice
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1 (21 ounce) can strawberry pie filling
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place 8 large custard cups on a baking sheet.
2
Chop chilled cookie dough into ¼-inch cubes; set aside. Combine rhubarb, sugar, cinnamon, and lemon juice in a bowl; fill each custard cup half full with rhubarb mixture.
3
Spoon strawberry pie filling over rhubarb; sprinkle cubed cookie dough on top, leaving some open spaces between cookie cubes so the filling does not overflow when baking. There may be some cookie dough left over.
4
Bake in the preheated oven until dough is fully cooked and starting to brown around edges, about 45 minutes.