Name: Rhubarb and Strawberry Cobbler
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Refrigerated sugar cookie dough - 1 (18 ounce) package; Chopped fresh rhubarb (1/2-inch pieces) - 8 cups; White sugar - ⅓ cup; Ground cinnamon - 2 teaspoons; Lemon juice - 1 teaspoon; Strawberry pie filling - 1 (21 ounce) can

Ingredients for - Rhubarb and Strawberry Cobbler

1. Refrigerated sugar cookie dough 1 (18 ounce) package

2. Chopped fresh rhubarb (1/2-inch pieces) 8 cups

3. White sugar ⅓ cup

4. Ground cinnamon 2 teaspoons

5. Lemon juice 1 teaspoon

6. Strawberry pie filling 1 (21 ounce) can

How to cook deliciously - Rhubarb and Strawberry Cobbler

1 . Stage

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

2 . Stage

Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.

3 . Stage

Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.

4 . Stage

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