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Strawberry & Rhubarb Cobbler

Strawberry Rhubarb Cobbler
  • blend
  • cook
  • mix
  • eat
  • PREP
    Prep: 15 mins


  • 2 cups of Rokeby Farms Probiotic Milk
  • 2 cups self-raising flour
  • 1 cup caster sugar
  • 3 cups of quartered strawberries
  • 3 cups of sliced rhubarb


  1. In a large mixing bowl, combine flour, half the sugar and probiotic milk and mix until well formed.
  2. In an overproof dish spread the strawberries and rhubarb on the bottom and coat in the remaining sugar. Pour the batter over the top to cover the fruit.
  3. Bake at 180ºC for 20 minutes or until crispy and golden brown on the top.
  4. Remove from oven and let it cool for a few minutes. Enjoy!