Easy Strawberry Rhubarb Lemon Cookie Bake
Fresh strawberries, tart rhubarb, and Sweet Loren’s Lemon Cookies come together in this easy summer cobbler.
Prep: 15–20 minutes
Cook: 15-20 minutes
Total: ~35–40 minutes
Servings: 6
Ingredients
For the Strawberry Rhubarb Filling:
2 cups fresh strawberries, cut and quartered
2 cups rhubarb, chopped into ½-inch pieces
1 tbsp unsalted butter
1 tsp coconut sugar
1 tbsp pure maple syrup
Pinch of sea salt
For the Topping:
9 Sweet Loren’s Lemon Cookie Dough
Instructions:
Preheat your oven to 375°F.
In a large skillet over medium heat, melt the butter. Add the strawberries, rhubarb, coconut sugar, maple syrup, and a pinch of sea salt.
Cook for 8–10 minutes, stirring occasionally, until the fruit softens and becomes thick, glossy, and slightly caramelized.
Transfer the fruit mixture to a small baking dish (about 8x8 inches)
Arrange the Sweet Loren’s Lemon Cookie Dough rounds evenly over the fruit.
Bake for 15 minutes, or until the cookies are lightly golden and the fruit is bubbling around the edges.
Let cool for 5–10 minutes before serving to allow the filling to thicken slightly.
Serve warm on its own or with vanilla ice cream or whipped cream.
