Rhubarb and Strawberry Cobbler

Baked in single-portion custard cups, this rhubarb and strawberry cobbler recipe is quick, simple, and flavorful. Sugar cookie dough is the secret ingredient.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 435 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon lemon juice
• 1 (18 ounce) package refrigerated sugar cookie dough
• 1 (21 ounce) can strawberry pie filling
• 8 cups chopped fresh rhubarb (1/2-inch pieces)
• 0.33333334326744 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place 8 large custard cups on a baking sheet.

Step 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.

Step 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.

Step 4

Bake in the preheated oven until dough is fully cooked and starting to brown around edges, about 45 minutes.