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
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.
Have you tried this recipe?
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Great new look! And that rhubarb is really making me want to try to grow some here.
Thanks Amy! I am glad you can finally see the site:)
Hey Maria, LOVE the new site & this cobbler is a great way to kick it off!! 🙂
I love anything with rhubarb. Yum!
Can this be made without the rhubarb? It is pretty hard to find here.
Yes, you can make this cobbler with any fruit. Use your favorite!
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.)
Lovely post! I adore cobblers but I can’t find rhubarb here. Never tasted it before, so curious 🙁
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!
Oh my favorite!
your rhubarb looks gorgeous, and the cobbler is inspired and, frankly, pretty perfect!
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!
So glad you liked the berry galette.
This looks fabulous! I just love all things made with strawberry and rhubarb. Will definitely give this a try!
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!
Glad you enjoyed the cobbler!
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.
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!!
How much pie filling did you use? I was looking to do the same thing.
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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There are certain people who work as there profession of gardening but the others take it as hobby.
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.
This looks delicious. Have you ever tried making it without the strawberries? I’m just wondering if that would be good, too.
I am a fan of your site for some time now and I saw this rhubarb dessert and just had to feature it in my rhubarb special on my blog, I really hope thats fine for you 🙂
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!
Thank you for this recipe! mine came out perfect
Am assuming not use 2 tablespoons cinnamon and salt!
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.
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.
Yummy stuff, thanks for sharing, blueberry cobbler was also awesome, made them both.
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?
Can canned strawberry pie filling replace fresh for your strawberry rhubarb cobbler?
I haven’t tried it. If you like canned fruit, go for it. I personally think fresh is best:)
First time rhubarb eater. This is delicious. I added a vanilla sauce and it becomes decadent.
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