strawberry rhubarb cobbler feature image
Strawberry-Rhubarb Cobbler is a quick and easy way to transform fresh fruit into a tart and sweet delicious dessert, baked with biscuit-like dough on top.
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Table of Contents
  1. Easy Strawberry-Rhubarb Cobbler
  2. Why We Love This Strawberry-Rhubarb Cobbler Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Strawberry-Rhubarb Cobbler
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Strawberry Recipes
  11. Strawberry-Rhubarb Cobbler Recipe

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.

strawberry rhubarb cobbler hero

Easy Strawberry-Rhubarb Cobbler

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.

Similar to 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 dollop of cool whip.

I love the contrasting tartness and texture of the fresh rhubarb combined with 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, potluck, or warm weather party.
strawberry rhubarb cobbler on a spoon

Ingredients

  • Fresh rhubarb
  • Fresh strawberries
  • Cornstarch
  • Vanilla extract
  • Granulated sugar
  • Cinnamon
  • All-purpose flour
  • Unsalted butter
  • Baking powder
  • Salt
  • Buttermilk

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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.
  • 2 quart casserole dish or an 8×8 pan
  • Large sheet tray
  • Mixing bowl
  • Measuring tools
  • Pastry cutter, or 2 forks
  • Spoon or a 2 tablespoon cookie scoop
  • Aluminum foil
strawberry rhubarb cobble

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.

  1. Prepare The Produce: Mix together the strawberries, rhubarb, cornstarch, vanilla extract, ½ cup sugar, cinnamon, and salt. Pour this fruit mixture into the 2 quart dish.
  2. Make The Topping: Combine the flour, baking powder, salt, sugar, and butter. Using a pastry cutter or 2 forks, incorporate the butter into the flour until the butter is the size of small peas. Drizzle the buttermilk into the flour and butter mixture, gently stirring, until all the flour and buttermilk have come together to make a dough.
    Pro Tip: Do not over mix the biscuit topping.
  3. Drop The Dough: Drop the biscuit dough onto the top of the fruit mixture. Leave some space between the drop biscuits to allow the biscuits room to spread as they bake. 
  4. Bake: Bake at 350 degrees Fahrenheit for 30 minutes, then cover your cobbler with a piece of aluminum foil to prevent your biscuit topping from getting too brown.  Continue to bake for another 15 minutes.
  5. Cool The Cobbler: Allow the cobbler to rest on the counter for 15 minutes before serving.
  6. Serve: Serve hot and enjoy!
strawberry rhubarb cobbler instructions

Tips

  • Place your casserole dish onto a large sheet tray to ensure that if any of the fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
  • 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.

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.
strawberry rhubarb cobbler on top of drying rack

Frequently Asked Questions

What is a cobbler?

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.

What is the difference between a cobbler and a crisp?

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.

What is the difference between a cobbler and a pie?

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.

Do I have to peel the rhubarb before using it in this recipe?

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.

Can I use frozen strawberries instead of fresh in this recipe?

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.

strawberry rhubarb cobbler on a plate

Other Easy Strawberry Recipes

5 from 1 vote
strawberry rhubarb cobbler feature image

Strawberry-Rhubarb Cobbler

Serves — 6
Strawberry-Rhubarb Cobbler is a quick and easy way to transform fresh fruit into a tart and sweet delicious dessert, baked with biscuit-like dough on top.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

  • 2 cups fresh rhubarb small diced, approximately 1 inch
  • 2 cups fresh strawberries small diced, approximately 1 inch
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • ½ cup + 2 tablespoons granulated sugar divided
  • ½ tsp cinnamon
  • 1 cup all-purpose flour
  • 4 tbsp unsalted butter very cold and cut into small cubes
  • 1 tsp 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, cinnamon and salt.  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 sugar and cubed butter.  Using a pastry cutter, or 2 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 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

Storage :
  • 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.
Tips:
  • Place your casserole dish onto a large sheet tray to ensure that if any of the fruit mixture bubbles over as it bakes, it will not make a mess in your oven.
  • 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.

Nutrition Info

Calories: 259kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 123mg | Potassium: 313mg | Fiber: 2g | Sugar: 21g | Vitamin A: 314IU | Vitamin C: 31mg | Calcium: 102mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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