Strawberry-Rhubarb Cobbler is the best way to take advantage of spring and summer produce and bake up a batch of cobbler filled with my favorite flavor combination.
This quick and easy recipe is the perfect way to turn fresh fruit into a tart but sweet delicious dessert, topped with a biscuit-like dough.
Easy Cobbler Recipe
This easy Strawberry-Rhubarb Cobbler is a simple mixture of rhubarb, strawberries, sugar, and thickener, flavored with vanilla and cinnamon and poured in a pan and baked under a biscuit batter until golden brown.
Like my Sheet Pan Cobbler, Blackberry Cobbler, and Blueberry Cobbler recipes, this delicious dessert is the perfect spring or summer dessert, served warm with a scoop of ice cream or a cool whip.
I love the contrasting tartness and texture of the fresh rhubarb and the sweet, juicy strawberries; all topped with an easy-to-make buttery sweet cream dough that bakes up light and fluffy sitting above the soft fruit. Biscuits are the best topping for a crumble because their cake-like consistency soaks up the fruit juices and flavors below.
Why We Love This Strawberry-Rhubarb Cobbler Recipe
- Quick and easy to prepare in 15 minutes.
- Fresh fruit plus simple kitchen staples bake into a delicious spring or summer dessert.
- This cobbler has all the flavors of strawberry rhubarb pie, made without all the work.
- Great for beginner bakers who lack experience in the kitchen, but fun for skilled bakers too!
- Perfect pairing of fruity-sweet strawberries and sour-tart rhubarb.
- Serve hot at your next potluck, family gathering, or warm weather party.
Ingredients
- Fresh rhubarb
- Fresh strawberries
- Cornstarch
- Vanilla extract
- Granulated sugar
- Cinnamon
- All-purpose flour
- Unsalted butter
- Baking powder
- Salt
- Buttermilk
Substitutions and Additions
- Tasty Toppings: This is a wonderfully sweet-tart dessert that would pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- Fruit Flavors: Feel free to use this same recipe to customize your cobbler with your favorite fruit. Blueberries, blackberries, raspberries, or a berry mixture make a delicious cobbler.
How to Make Strawberry-Rhubarb Cobbler
This Strawberry-Rhubarb Cobbler is so quick and easy to prepare in 15 minutes and is best served hot from the oven with a scoop of ice cream in only an hour. Strawberries and rhubarb are the perfect pairings for this delicious summer dessert.
- Place a 2-quart casserole dish on a large sheet tray.
- In a large bowl, mix diced strawberries, diced rhubarb, cornstarch, vanilla extract, ½ cup sugar, and cinnamon. Pour the fruit mixture into the 2-quart dish.
- In a medium-sized bowl, mix flour, baking powder, salt, remaining 2 tablespoons sugar, and cubed butter.
- Incorporate the butter into the flour using a pastry cutter or two forks until the butter is pea-sized.
- Slowly drizzle buttermilk into the flour and butter mixture while gently stirring until it becomes dough.
- Drop biscuit mix onto the top of the fruit mixture with a spoon or a 2 tablespoon cookie scoop.
- Bake for 30 minutes and then cover with aluminum foil.
- Continue baking for another 10-15 minutes.
- Remove from oven and let it rest on the counter for 15 minutes before serving.
Tips
- Place your casserole dish onto a large sheet tray to ensure that if any fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
- Remove the leaves and roots you get fresh rhubarb from a farm stand that has not been pre-prepped for you. The leaves and roots are very high in Oxalic acid, which can be toxic in high amounts and can cause kidney problems and make you sick.
- If you can not find fresh rhubarb in your local market, a lot of grocery stores will carry it in the frozen fruit section. Dole is a very popular brand.
- You can also use frozen strawberries in this recipe and make it any time of the year. Fresh Rhubarb is in season at the same time as strawberries are in season, usually late spring to early summer, depending on where you live.
- Fresh rhubarb can sometimes have strings, similar to celery, that you can remove with a sharp paring knife. Usually it is the larger stalks that have more of the strings. The smaller, more tender, stalks can just be sliced or diced very easily without removing them.
Storage Tips
- To Store: This dessert will always be best on the day it’s made, hot from the oven. However, leftovers can be stored in a covered container, in the refrigerator for 3-4 days.
- To Reheat: You can reheat individual servings in the microwave for 30-45 seconds.
Frequently Asked Questions
There are various types of cobbler recipes. Essentially, it is a baked fruit-based dessert with some kind of sweet topping. Some are topped with a batter that bakes up like a cake, while this strawberry rhubarb cobbler is topped with a biscuit batter. I prefer this version because it’s easier to portion out servings.
A cobbler, not to be confused with a fruit crisp, is made with a biscuit or cake-like layer baked on top of a fruity filling. Just like my Apple Crisp, a crisp has a streusel-like topping with oats and at times nuts.
The biggest difference between a cobbler and a pie is that a cobbler is so much easier to make than a than pie! While a pie is made with both a bottom and top crust, a cobbler simply bakes the the dough on top of the fruit filling.
You don’t have to peel rhubarb before adding it to recipes. However, rhubarb is similar to celery and has strings. If you’d like, you can remove those strings before slicing. It’s in season from April through June.
Yes, you can use frozen strawberries if fresh strawberries are not in season. If you choose to use frozen strawberries, I recommend buying whole frozen strawberries and allowing them to thaw. Drain off any extra juice from the strawberries, then dice them and add them to the recipe.
Other Easy Strawberry Recipes
- Strawberry Shortcake Fudge
- Strawberry Cool Whip Pie
- Strawberry Poke Cake
- Cheesecake Stuffed Strawberries
- Strawberry Crisp
- Strawberry Kiss Cookies
- Strawberry Fluff Salad
Strawberry-Rhubarb Cobbler
Ingredients
- 2 cups fresh rhubarb small diced, approximately 1 inch
- 2 cups fresh strawberries small diced, approximately 1 inch
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons granulated sugar divided
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter very cold and cut into small cubes
- 1 teaspoon baking powder
- ¼ tsp salt
- ½ cup buttermilk very cold
Instructions
- Preheat oven to 350°F. Place a 2-quart casserole dish (or an 8×8 pan) onto a large sheet tray. This will ensure that if any of the fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
- In a large bowl, combine the diced strawberries, diced rhubarb, cornstarch, vanilla extract, ½ cup sugar, and cinnamon. Mix well to coat all the fruit with the other ingredients.
- Pour this fruit mixture into the 2-quart dish.
- In a medium-sized bowl, combine the flour, baking powder, salt, the remaining 2 tablespoons of sugar and cubed butter.
- Using a pastry cutter or two forks, incorporate the butter into the flour until the butter is the size of small peas.
- Slowly drizzle the buttermilk into the flour and butter mixture as you gently stir. Combine just until all the flour and buttermilk have come together to make a dough. Do not over mix the biscuit topping.
- With a spoon or a 2 tablespoon cookie scoop, drop the biscuit mix onto the top of the fruit mixture. Leave some space between the drop biscuits. This allows the biscuits room to spread as they bake.
- Bake for 30 minutes. At this point, you can cover your cobbler with a piece of aluminum foil to prevent your biscuit topping from getting too brown.
- Continue to bake for another 10-15 minutes.
- Remove your strawberry-rhubarb cobbler from the oven and allow it to rest on the counter for 15 minutes before serving.
Jenn’s Notes
- To Store: This dessert will always be best on the day it’s made, hot from the oven. However, leftovers can be stored in a covered container, in the refrigerator for 3-4 days.
- To Reheat: You can reheat individual servings in the microwave for 30-45 seconds.
- If you get fresh rhubarb from a farm stand that has not been pre-prepped for you, make sure you remove the leaves and roots. The leaves and roots are very high in Oxalic acid, which can be toxic in high amounts, and can cause kidney problems and make you sick.
- If you can not find fresh rhubarb in your local market, a lot of grocery stores will carry it in the frozen fruit section. Dole is a very popular brand.
- You can use frozen strawberries as well in this recipe and therefore make it anytime of the year. Fresh Rhubarb is in season the same time as strawberries are in season, usually late spring to early summer depending on where you live.
- Fresh rhubarb can sometimes have strings, similar to celery, that you can remove with a sharp paring knife. Usually it is the larger stalks that have more of the strings. The smaller, more tender, stalks can just be sliced or diced very easily without removing them.
- The sheet tray will catch any of the fruit mixture if it bubbles over as it bakes, so that it will not make a mess in your oven.
- Make sure your butter is really cold. Take it out of the fridge right before you begin this process.
- This strawberry rhubarb cobbler should be served hot.
