This Strawberry-Rhubarb Cobbler recipe from Coliseum Pool & Grill is sure to be a crowd-pleasure. Short on time? Drop by and enjoy seasonal selections while admiring the iconic pool and views of the Pacific.

Serves 8-10


  • ¼ cup butter, very soft
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • 1-½ cups flour
  • 1 cup milk (lukewarm)
  • 5 cups strawberries, sliced
  • 2-½ cups rhubarb, sliced
  • 1-½ cups sugar
  • 2 cups boiling water
  • 6 tbsp unsalted butter


  1. Preheat oven to 350 degrees. With a handheld or stand mixer, mix softened butter, baking powder, salt, sugar and flour until it forms a batter. Slowly add milk.
  2. Add batter to a buttered 9″ x 13″ pan or two 8″-square pans. Toss strawberries, rhubarb and sugar together, then place on top of the batter. Pour 2 cups boiling water over the top.
  3. Dot with sliced, softened butter and bake for 1 hour. Serve warm.

More recipes to come! Please check back often to get the full menu from Coliseum Pool & Grill.

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