Strawberry Rhubarb Cobbler
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If you’re craving a nostalgic, cozy dessert that celebrates the sweet-tart magic of spring fruit, this Strawberry Rhubarb Cobbler has your name written all over it. Juicy strawberries and tangy rhubarb bake into a bubbly fruit layer that’s topped with a soft, biscuit-like cobbler crust that turns golden and crisp in the oven. It takes about an hour start to finish and is best served warm straight from the baking dish with a scoop of vanilla ice cream melting on top.
Why You’ll Love Strawberry Rhubarb Cobbler
- Perfect Sweet-Tart Flavor: The mix of ripe strawberries and tangy rhubarb hits that just-right balance between sweet and tart.
- Golden Biscuit Topping: The topping bakes up soft and fluffy in the middle with golden, crisp edges that are hard to resist.
- Seasonal Favorite: It’s a great way to use up fresh rhubarb and strawberries during spring and early summer.
- Easy Prep: No need to roll dough or fuss with a crust like a pie. You’ll just scoop the dough right on top!
- Make-Ahead Friendly: Tastes just as good the next day and reheats well, especially with a scoop of vanilla ice cream.
Ingredients Needed To Make Strawberry Rhubarb Cobbler
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Rhubarb, sliced
- Strawberries, sliced
- Cornstarch
- Granulated sugar
- Orange juice
- Flour
- Baking powder
- Salt
- Cinnamon
- Butter, cold
- Buttermilk
- Vanilla extract
- Raw sugar (optional)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Strawberry Rhubarb Cobbler
- Preheat the oven and grease your baking dish.
- Mix the fruit, sweetener, thickener, and juice in a large bowl, then pour into the prepared baking dish.
- In another bowl, mix the dry ingredients, then cut in the butter until crumbly. You can use a fork or a pastry cutter to do this.
- Stir in the wet ingredients just until the batter comes together.
- Drop spoonfuls of the batter over the fruit mixture and sprinkle with a little sugar if you like.
- Bake until the topping is golden and the fruit is bubbling.
- Let it cool for a few minutes before serving.
Commonly Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen rhubarb and strawberries. Just don’t thaw them first—add them straight to the bowl and increase the cornstarch slightly to absorb the extra moisture.
How do I know when the cobbler is done baking?
The top should be golden and set, and the fruit should be bubbling up around the edges. If you’re unsure, gently lift part of the biscuit topping to check that the underside isn’t doughy.
Can I make this ahead of time?
Yes. You can prep the fruit filling and batter separately, refrigerate both, and assemble right before baking. It’s best served fresh, but assembling it a few hours early works too.
How should I store leftovers?
Cover and store the cobbler in the fridge for up to 3 days. Let it cool completely before storing to prevent a soggy topping.
What’s the best way to reheat it?
Pop individual servings in the microwave for 20–30 seconds, or reheat the whole dish in the oven at a low temperature until warmed through. The oven helps keep the topping crisp.
Can I swap the orange juice or zest?
Lemon juice and zest work just fine if you’re out of orange. The citrus is there to balance the sweetness and bring out the tartness in the rhubarb.
Do I need to peel the rhubarb?
Nope. Unless the stalks are especially thick or fibrous, there’s no need to peel. Just slice them into even pieces so they cook evenly.
Strawberry Rhubarb Cobbler
Equipment
- Large mixing bowls (2)
- Measuring cups and spoons
- Pastry cutter or fork
- Spoon or rubber spatula
- Oven
Ingredients
Filling
- 3 cups rhubarb sliced
- 2 cups strawberries sliced
- 2 tbsp cornstarch
- ½ cup granulated sugar
- Juice of 1 orange
Batter
- 1½ cups 1.1 GF flour or all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup sugar
- 6 tbsp butter cold
- ¾ cup buttermilk
- 1 tsp vanilla extract
- Optional: Raw sugar for topping
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray.
- Prepare filling: In a large bowl, combine sliced rhubarb, strawberries, sugar, cornstarch, and orange juice. Mix well and pour into the prepared baking dish.
- Make batter: In a separate bowl, mix flour, baking powder, salt, cinnamon, and sugar. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add liquids: Stir in buttermilk and vanilla until just combined.
- Assemble: Drop spoonfuls of batter evenly over the fruit mixture. Sprinkle with raw sugar if desired.
- Bake: Bake for 35–40 minutes, until the top is golden and the fruit is bubbly.
- Cool slightly: Let cool for 5 minutes before serving.
- Serve: Enjoy warm with ice cream or whipped cream!
Nutrition
Every time I make this, I remember why it’s my go-to dessert when rhubarb hits the stores. The sweet strawberries and tart rhubarb bubbling under that golden biscuit topping just hits the spot. It’s simple, nostalgic, and somehow even better with a scoop of vanilla ice cream melting over the top. Definitely a keeper for spring and summer get-togethers.