Strawberries and rhubarb are a natural pair, and this Strawberry Rhubarb Cobbler shows them off beautifully. The fruit bakes into a jammy filling under a soft, biscuit-style topping for an easy spring dessert.
Strawberry season and rhubarb season overlap for such a short window, and I look forward to it every year. The fruits are just meant to be baked together in something sweet!
This Strawberry Rhubarb Cobbler comes from a 1980s newspaper clipping that my Mom had saved. It was actually a microwave recipe (remember that craze in the ’80s?), but I changed it to an oven-baked preparation because nothing beats the taste of an oven-baked cobbler, with a lightly golden brown top and jammy fruit.
You can lean heavier on the strawberries or rhubarb, swap in other fruit, or adjust the sugar to suit your taste. I loved serving the cobbler with a scoop of vanilla ice cream on top.
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Tips for Making Strawberry Rhubarb Cobbler
- The cobbler bakes in two parts: 20 minutes for the fruit, then another 20 minutes once the topping has been added. You can make the topping while the fruit filling is in the oven.
- Take care not to over mix the biscuit topping, which can make it tough.
- Adjust the sugar to your liking, especially if you change up the fruit. More rhubarb will need more sugar, more strawberries will need less sugar.
- Serve it warm with a scoop of vanilla ice cream on top!
Ingredients
- The recipe calls for 2 cups of strawberries and 2 cups of rhubarb. You can use more/less of either fruit, you’ll just need to adjust the sugar accordingly.
- The cobbler topping is a lot like making biscuits: cut the butter into the flour, add liquid, the baking powder adds the lift. No stamping out the dough required though—you’ll drop the dough right on top of the fruit with a spoon.
How to Make Strawberry Rhubarb Cobbler
- Combine the strawberries, rhubarb, sugar, and cinnamon in an 8×8-inch dish.
- Bake for 20 minutes at 400°F. It’ll be pretty liquid-y but some of the liquid will evaporate with the second bake.
- Cut the butter into the flour, sugar, baking powder, and salt.
- Add milk and egg, and mix until just combined.
- Drop the dough with a tablespoon over the cooked fruit.
- Bake for 20 additional minutes, or until the topping is beginning to get light brown in spots. Serve warm with vanilla ice cream.
Frequently Asked Questions
Cobbler is perfect for frozen fruit. You can use either frozen rhubarb, frozen strawberries, or both.
Yes! Make it with all rhubarb or all strawberries. Or sub blueberries, raspberries, or peaches for the strawberries (all of those go well with rhubarb). If you cut down on the rhubarb at all, you’ll need to cut the sugar proportionally. Similarly, if you use all rhubarb, you may need up to a full cup of sugar.
You can replace the cinnamon with the zest of one orange or one lemon—both of those are great with rhubarb.
It’s best served warm from the oven, but you can bake it a few hours ahead and reheat before serving.
Have More Rhubarb To use?
Rhubarb season goes fast, and I like to make the most of it. Here are a few more ideas to enjoy it:
- Rhubarb Upside Down Cake (5 cups rhubarb)
- Old Fashioned Rhubarb Crumble (4 cups)
- Rhubarb Bars (2 cups)
- Rhubarb Coconut Cake (2 cups)
- Rhubarb Sauce (2 cups, easy to double or triple)
- Rhubarb Pecan Muffins (1¼ cups)
📖 Recipe
Strawberry Rhubarb Cobbler
Ingredients
For the fruit filling:
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- ⅔ cup sugar
- ½ teaspoon cinnamon
For the topping:
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter cold
- ¼ –⅓ cup milk
- 1 egg
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Instructions
- Preheat oven to 400°F.
- Place the 2 cups sliced strawberries, 2 cups sliced rhubarb, ⅔ cup sugar, and ½ teaspoon cinnamon in a 9×9-inch baking dish. Mix to combine.
- Bake for 20 minutes, then remove from the oven. The fruit will seem like it has a lot of liquid but some of that will cook off with the next round in the oven.
- While the strawberry rhubarb mixture is baking, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Cut in 4 tablespoons butter with a fork or pastry blender.
- Whisk ¼ –⅓ cup milk (start with ¼ cup) and 1 egg together, then add it to the flour mixture. Stir to form a thick dough. You may need a splash or two more milk to get it to hold together. Do not over mix or it'll get tough once baked.
- Drop dough by tablespoons onto fruit. Bake for 18–22 minutes, or until the cobbler topping is golden brown.
- Serve with whipped cream or ice cream, or just a drizzle of plain heavy cream over the top.
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