Strawberry Rhubarb Cobbler Recipe
If you’re looking for the ultimate summer dessert, nothing beats a bubbling, golden Strawberry Rhubarb Cobbler. This easy recipe brings together juicy strawberries and tangy rhubarb under a tender biscuit topping, with a sweet, syrupy filling that perfectly balances tart and sweet. Whether you serve it warm with a scoop of vanilla ice cream or dig in straight from the pan, it’s a vibrant, nostalgic treat that tastes just like sunshine—perfect for sharing with friends and family.
Ingredients You’ll Need
The beauty of a great Strawberry Rhubarb Cobbler is that each simple ingredient truly shines. From the tart snap of rhubarb to the buttery richness of the topping, each component has its moment. Here’s what you’ll need and why you shouldn’t skip a thing:
- Rhubarb: The tartness of 4 cups of chopped rhubarb is essential for that classic tang—fresh or frozen works!
- Strawberries: 2 cups of hulled and halved strawberries lend juicy sweetness and a beautiful ruby-red hue to the filling.
- Granulated Sugar: 1 cup of sugar (divided) lets you adjust the cobbler’s sweetness to suit your fruit and taste.
- Cornstarch: 1 tablespoon acts as the secret thickener, so your filling turns out glossy, not runny.
- Vanilla Extract: 1 teaspoon adds a subtle hint of warmth and depth to the fruit mixture.
- All-Purpose Flour: 1 cup creates a sturdy yet tender topping that “floats” atop the bubbling fruit.
- Baking Powder & Baking Soda: 1 teaspoon of baking powder and 1/2 teaspoon of baking soda work together for a perfectly fluffy rise.
- Salt: Just 1/4 teaspoon enhances all the other flavors—don’t skip it!
- Unsalted Butter: 6 tablespoons, chilled and cubed, give the topping its deliciously crumbly, melt-in-your-mouth texture.
- Buttermilk: With 2/3 cup, buttermilk adds a slight tang and extra tenderness to your biscuit topping.
- Coarse Sugar: 1 tablespoon for optional sprinkling lends sparkle and crunch to the cobbler’s top (a fun finishing touch).
How to Make Strawberry Rhubarb Cobbler
Step 1: Prep the Fruit Filling
Start by preheating your oven to 375°F (190°C), setting the stage for cosmic dessert magic. In a big mixing bowl, toss together your chopped rhubarb, halved strawberries, half the sugar, cornstarch, and vanilla. Stir until everything is glossy and evenly coated—the cornstarch will work its alchemy in the oven, turning juicy fruits into the perfect syrupy base.
Step 2: Assemble the Baking Dish
Lightly grease a 9×9-inch baking dish. Spread your fruit mixture into the bottom, making sure the berries and rhubarb are evenly layered all the way to the corners. This helps every bite burst with juicy flavor and ensures an even bake throughout.
Step 3: Mix the Biscuit Topping
In a separate bowl, whisk together the flour, the remaining sugar, baking powder, baking soda, and salt. Now, use a pastry cutter or fork to cut in the cold, cubed butter—you’re after a crumbly, sand-like texture with pea-sized bits. Gently stir in the buttermilk just until a thick batter forms; don’t overmix or your topping may turn tough.
Step 4: Top and Bake
Drop generous spoonfuls of the biscuit batter over the fruit, letting a few gaps peek through for steam to escape. For a little sparkle and crunch, sprinkle the top with coarse sugar if you’re feeling fancy. Slide the dish into the oven and bake for 35 to 40 minutes, until the top is golden and the fruit layer bubbles up in fragrant pink rivers.
Step 5: Cool and Serve
Once your Strawberry Rhubarb Cobbler is bubbling and beautifully browned, let it cool for at least 20 minutes. This helps the filling thicken up, making it easier to scoop. But don’t worry—it will still be deliciously warm, perfect for pairing with a scoop of ice cream or dollop of whipped cream.
How to Serve Strawberry Rhubarb Cobbler
Garnishes
When it comes to adding the finishing touches to your Strawberry Rhubarb Cobbler, a little goes a long way. A classic scoop of vanilla ice cream is the dreamy, cool contrast to the warm fruit, while a swirly dollop of homemade whipped cream makes every bite extra luxurious. For a pop of color, you can scatter fresh berries or a tiny mint leaf on top.
Side Dishes
If you want to round out your dessert table, pair your cobbler with small bowls of fresh cut fruit or a light, creamy panna cotta. Coffee, iced tea, or a fruity summer spritzer makes it feel like a real garden-party treat alongside the main event.
Creative Ways to Present
Embrace the rustic charm of this dessert by serving it straight from the baking dish at the table—family style! Or, for a playful twist, scoop your Strawberry Rhubarb Cobbler into little mason jars for individual servings; this makes it perfect for picnics and potlucks. You can also layer crumbled cobbler in parfait glasses with extra whipped cream for a fresh take on a classic.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Cobbler is almost better the next day! Simply cover the cooled baking dish tightly with foil or plastic wrap and keep it in the fridge. It stays fresh, juicy, and flavorful for up to 3 days—making sneaky midnight snacks completely irresistible.
Freezing
To freeze, let the cobbler cool completely, then cover it well or transfer portions to airtight containers. It can be frozen for up to 2 months. For best texture, freeze the baked cobbler rather than the unbaked, and thaw overnight in the fridge when dessert cravings strike.
Reheating
To warm up leftovers, pop single servings in the microwave for 30–45 seconds, or reheat the entire dish in a 350°F oven (covered loosely with foil) for about 15 minutes. This brings back that just-baked coziness and ensures the topping stays pleasantly crisp.
FAQs
Can I use frozen rhubarb and strawberries for Strawberry Rhubarb Cobbler?
Absolutely! Frozen fruit works wonderfully and means you can enjoy this cobbler out of season. Just use the fruit straight from the freezer—no need to thaw—but add 5–10 minutes to the baking time to account for the extra moisture and chill.
What’s the best way to cut rhubarb for this recipe?
Trim the leafy tops and the ends off your rhubarb stalks, then chop them into 1/2-inch pieces. This size ensures the rhubarb softens nicely during baking without turning to mush—giving a perfect bite every time.
Can I make this cobbler gluten free?
Yes, you can! Use a good-quality one-to-one gluten-free all-purpose baking flour to substitute for the regular flour. Keep an eye on the texture of your biscuit topping; some blends may need a splash more buttermilk.
How sweet is this Strawberry Rhubarb Cobbler?
The sweetness is right in the middle—just enough to lift the tangy rhubarb and juicy berries, but not so much that it’s cloying. If your rhubarb is especially tart or you just love things extra sweet, feel free to add a couple more tablespoons of sugar to the filling.
What’s the difference between cobbler and crisp?
A cobbler, like this one, features a biscuit-like, cakey topping dropped in dollops over the fruit, while a crisp has a crunchy, crumbly topping made with oats and butter—each has its charms, but only cobbler packs that gorgeous pillowy crust!
Final Thoughts
There’s just something special about gathering loved ones around the table for a warm, homemade Strawberry Rhubarb Cobbler. Every bite captures the taste of summer and simple joy. Give this recipe a try—your kitchen will smell incredible, and your friends and family are sure to come back for seconds (maybe even thirds!).
Print
Strawberry Rhubarb Cobbler Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful Strawberry Rhubarb Cobbler recipe. A classic summer dessert that is sure to impress your family and friends.
Ingredients
Fruit Filling:
- 4 cups rhubarb (chopped)
- 2 cups strawberries (hulled and halved)
- 1 cup granulated sugar (divided)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cobbler Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (cold, cut into cubes)
- 2/3 cup buttermilk
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the fruit filling: In a large bowl, combine rhubarb, strawberries, 1/2 cup sugar, cornstarch, and vanilla extract. Spread the mixture in a greased 9×9-inch baking dish.
- Make the cobbler topping: In a separate bowl, mix flour, remaining 1/2 cup sugar, baking powder, baking soda, and salt. Cut in cold butter until crumbly. Stir in buttermilk to form a batter.
- Assemble and bake: Drop spoonfuls of batter over the fruit, leaving gaps. Sprinkle with coarse sugar. Bake for 35-40 minutes until golden and bubbly. Cool before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can use frozen strawberries and rhubarb without thawing, adjusting baking time.
- Adjust sugar based on rhubarb tartness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 27g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
