Photo of Strawberry-Rhubarb Cobbler by WW

Strawberry-Rhubarb Cobbler

Points® value
Total Time
1 hr 5 min
20 min
45 min
What could be better than sweet, bubbling fruit under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a low-fat alternative!


Unsweetened frozen whole strawberries

16 oz, thawed for 15 minutes

Frozen rhubarb

14 oz, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen




1 tbsp(s)

All-purpose flour

1 cup(s)


3 tbsp(s), divided

Baking powder

¾ tsp(s)

Baking soda

¼ tsp(s)

Reduced-calorie margarine

4 tbsp(s), cut into small pieces

Fat free sour cream

½ cup(s)

Fat-free skim milk

¼ cup(s)

Raw egg

1 large, lightly beaten


  1. Preheat oven to 375 F. Coat an 8-inch square baking pan with cooking spray.
  2. In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
  3. To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.
  4. Add sour cream and milk and mix until dough comes together.
  5. Transfer dough to a lightly floured surface and knead 5 times, until blended.
  6. Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.
  7. Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving.
  8. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.