Strawberry Rhubarb Cobbler

By Maria Lichty

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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.

Strawberry Rhubarb Crisp

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.

Strawberries and Rhubarb laid out for Strawberry Rhubarb Crisp

Chopped Strawberries and Rhubarb for Strawberry Rhubarb Crisp

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:

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Strawberry Rhubarb Crisp in Individual dishes

Strawberry Rhubarb Cobbler

This easy strawberry rhubarb cobbler makes a great spring dessert!
4.49 from 33 votes


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:


  • 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.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.49 from 33 votes (28 ratings without comment)

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  1. Great new look! And that rhubarb is really making me want to try to grow some here.

  2. What a gorgeous post. I never liked rhubarb that much, but my mother adored it and she would have loved this dish. (Like the new look for your blog too.)

  3. Lovely post! I adore cobblers but I can’t find rhubarb here. Never tasted it before, so curious 🙁

  4. I haven’t had any luck finding rhubarb. Your so lucky to have it in your yard. Your cobbler looks wonderful and I’m thinking would be perfect now w/some ice-cream:) Love the new look!

  5. Looks awesome! Just made your berry gallete last night and it was fabulous. By the way, we went to a friend’s home this winter and she made strawberry rhubarb cobbler. What a treat during the winter. She froze some of her rhubarb which still tasted great!

  6. This looks fabulous! I just love all things made with strawberry and rhubarb. Will definitely give this a try!

  7. Just made this with rhubarb from my dad’s garden; eating it now. It is heavenly, and I used white wheat for the topping, so it is a smidge healthier too! Cobbler for breakfast tomorrow, i think!

  8. lovely post, but why didn’t you reference Simply Recipes as your recipe source? It looks to me like you took a perfect recipe, and made it look like your own. No reference to your source.

  9. I stumbled across this recipe while trying to use up a can of strawberry rhubarb pie filling and it is soo good!! I have a rhubarb plant in my yard and this basic but totally delicious recipe is going to be a summer time staple. Thanks so much for this yummy recipe!!

  10. I made this cobbler this weekend. Except for adding a few extra strawberries (because strawberries=yum!), I followed your recipe to the letter and it turned out SO DELICIOUS! Perfect balance of sweet and tart.

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  12. I just tried your cobbler recipe. It was way too juicy (I couldn’t wait for it to cool), but it was really tasty. I will definitely make this again.

  13. This looks delicious. Have you ever tried making it without the strawberries? I’m just wondering if that would be good, too.

  14. The strawberry rhubarb filling was delicious!! I tried to cut a corner and used store biscuit dough for the topping. While not horrible, I wouldn’t do that again, especially since it’s not like it saved tons of time. The filling was perfectly sweet and the orange was a great addition. I used the remaining orange peel from my orange to make vanilla-orange whipped cream as stopping. That was fab. Thanks so much for the recipe; I plan on using it frequently throughout the spring!

  15. 5 stars
    This was a delicious yet simple dessert to make. I was out of vanilla extract so I substituted extract of anise and it was yummy.

  16. 3 stars
    Unfortunately, I did not have luck with this recipe. The fruit filling was like soup. I used the 1 TBSP of cornstarch but that was not enough to thicken my fruit. I baked it for 35 minutes and some of the rhubarb was still slightly crisp. The fruit filling had just enough sugar and it tasted good but it was way too soupy.

  17. If I want to make alot , do I have to bake it and then freeze it, for another day? or can i just freeze it without cooking it first?

    1. I haven’t tried it. If you like canned fruit, go for it. I personally think fresh is best:)

    1. I haven’t tried it with frozen berries, but they should be fine. Don’t thaw. Use the same amount.

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