This Strawberry Rhubarb Cobbler is easy to make and is topped with a thick, biscuit-like cobbler crust. The rhubarb is tart, but the strawberries and sugar add a nice blend of sweetness.
Get Ready…Summer Rhubarb Recipes!
Our rhubarb plants are taking over our yard. Well, not really, but I am having a hard time keeping up with them. They are getting big fast and I am trying to keep up. So I hope you like rhubarb because you will probably be seeing several rhubarb recipes in the near future:) One of my favorite rhubarb desserts is Strawberry Rhubarb Cobbler. I prefer cobbler over pie because I love a good rustic dessert.
I like to make the strawberry rhubarb cobbler in individual dishes, but you can make a large cobbler if you wish. The cobbler is best served warm out of the oven with a dollop of whipped cream, ice cream, or rhubarb sorbet.
If you are looking for ways to use up your rhubarb, try this Strawberry Rhubarb Cobbler. I am already thinking about making it again. Good thing I have an abundance of rhubarb:)
If you like this Strawberry Rhubarb Cobbler, you might also like:
- Cherry Rhubarb Crisp
- Strawberry Rhubarb Galette
- Rhubarb Apple Bread
- Strawberry Rhubarb Baked French Toast
- Rhubarb Berry Crisp
Strawberry Rhubarb Cobbler
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Total Time
- 50 minutes
For the filling:
- 4 1/2 cups chopped rhubarb
- 1 1/2 cups strawberries hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon orange zest
For the cobbler crust:
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup milk or buttermilk
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
- Turbinado sugar for sprinkling
Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let sit for 30 minutes to bring out the juices.
In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don't overmix.
Pour strawberries and rhubarb into a 2-quart casserole dish or individual casserole dishes/ramekins. Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream.