Rhubarb, Strawberry, and Blueberry Cobblerette

Flip it!

Hubs and I could never eat a full (or even half) recipe of this before we either got sick of it or the cobbler topping got soggy. So…I scaled the recipe down to two servings and, using just strawberries and rhubarb, baked this in individual ramekins for 20 minutes. I didn’t have tapioca so I substituted flour, 1-1/2 times as much. I didn’t have raw sugar either, but ordinary white sugar worked just fine.

I really liked that this was not overly spiced – the hint of cinnamon was just enough. A minor and subjective criticism because these are delicious and SO cute, but I found the topping a little skimpy – next time I’ll make another half recipe of it.

Just pulled this out of the oven. Stuck the spoon in the corner to give it a taste. YUMMY! Substitued Agave syrup for the sugar. Looks like it will thicken nicely. Now, to see how the kids like it.


4 cups chopped rhubarb
1 1/2 cups fresh blueberries
1 cup chopped fresh strawberries
2 tablespoons lemon juice
2 tablespoons small pear
l tapioca, or more as desired
1 cup raw sugar
1/4 cup butter
1/2 cup all-purpose flour
2 tablespoons raw sugar
1 pinch salt1 pinch ground cinnamon
2 tablespoons water, or as needed.


Preheat ovenĀ  to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.