Strawberry Rhubarb Cobbler

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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:

Strawberry Rhubarb Cobbler

This easy strawberry rhubarb cobbler makes a great spring dessert!
4 from 4 votes
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Pour strawberries and rhubarbΒ into a 2-quart casserole dish or individual casserole dishes/ramekins. Β 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.

 

Maria Lichty

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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CommentsLeave a reply

  1. Oh rhubarb is still new to me, I have tried it in a crisp and loved it. That’s so cool that you are growing it on your own. This looks delicious. I love fruit desserts!

    Your new space looks great guys!! Going to take a look around! πŸ™‚

  2. Looks gorgeous and I must admit I’m incredibly jealous about the idea of rhubarb taking over your yard. I love urban living but I would LOVE a yard to be taken over by all kinds of delicious edibles.

  3. I love the new look!! Very easy to navigate πŸ™‚ I’ve been wanting to try something with rhubarb too and this recipe would be perfect. Maybe I’ll use it for a grad party I have to bake for!

  4. My rhubarb really has taken over my back yard and I am in no way keeping up. Thanks for another great recipe to add to my collection!

    Also, LOVE the new look!

  5. I wish I could get my hands on some nice rhubarb, but here in Macau (China) is almost unknown.

    Congratulations on the new look, it does look fresher and tastier!!

  6. LOVE the new look. Sort of modern- very cool! And this cobbler- YUM! As I always note, crisps/cobblers are my most favorite baked dessert. Fruit+topping+ whipped cream- you cannot go wrong.

  7. I like the new look, but is there any way you can go back to having your full posts show up when using a feed reader? They’re being truncated now.

  8. I love rhubarb and strawberry together. I think I grew up eating that combo. I miss rhubarb so much. It’s not really a desert plant. Although it wouldn’t hurt to try! Thank you for sharing!

  9. I love the new look! And this cobbler just looks perfect πŸ™‚ We’ve been enjoying a lot of strawberry rhubarb dishes lately, too – the more the merrier!

  10. Looks delicious! If you need some more ideas, head over to my blog; I’m having a Rhubarb Week! πŸ™‚ So far, I’ve made Rhubarb Upside-Down Cake, Lentils with Rhubarb and Caramelized Onions, and Roasted Rhubarb with wine and vanilla. I’m having a blast!

  11. i love your recipes, that’s a given. but i really love your photography. it always looks real and not just staged. i really love that about you guys!! πŸ˜€

  12. It doesn’t look like you peeled your rhubarb in the picture. Does that make it stringy? That could save a bit of time to skip a step recommended in several recipes

    1. I never peel rhubarb. I guess I am lazy:) I chop off the ends which tend to be the most stringy part. I’ve never had a problem.

  13. 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.)

  14. 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!

  15. 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!

  16. 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!

  17. 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.

  18. 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!!

  19. 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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  21. 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.

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

  23. 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!


  24. 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.


  25. 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.

  26. 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?

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