Cinnamon-Infused Rhubarb Strawberry Cobbler with Cookie Crust

Recipe Collection: Dessert

Cinnamon-Infused Rhubarb Strawberry Cobbler with Cookie Crust offers the perfect blend of tart rhubarb and sweet strawberry pie filling. This vegetarian American dessert features a delightful cinnamon-sugar cookie crust that adds a warm, comforting touch. Ideal for serving warm with a scoop of ice cream or a dollop of whipped cream, this cobbler is a versatile treat for any occasion.

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Overview

This delightful cobbler combines the tartness of rhubarb with the sweetness of strawberry pie filling, all topped with a cinnamon-infused sugar cookie crust. Perfect for a warm dessert served with whipped cream or ice cream.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 18 Ounces (oz) package sugar cookie dough, packaged
• 8 Cups rhubarb, sliced
• 0.33 Cups sugar, divided
• 2 Teaspoons (tsp) cinnamon, ground
• 1 Teaspoon (tsp) lemon juice
• 21 Ounces (oz) strawberry pie filling

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Arrange 8 large custard cups on a baking sheet.
2. Tear the chilled sugar cookie dough into 1/4 inch chunks and set aside.
3. In a large bowl, mix the sliced rhubarb with divided sugar, ground cinnamon, and lemon juice.
4. Fill each custard cup halfway with the rhubarb mixture.
5. Spoon the strawberry pie filling over the rhubarb in each cup.
6. Arrange the torn cookie dough on top of the filling, leaving some spaces between the pieces to prevent overflow during baking.
7. Bake in the preheated oven for about 45 minutes, or until the cookie dough is fully cooked and starts to brown around the edges.
8. Serve warm, optionally with whipped cream or ice cream. Enjoy!

Enjoy your homemade Cinnamon-Infused Rhubarb Strawberry Cobbler with Cookie Crust!