Strawberry Rhubarb Cobbler

The combination of rhubarb and strawberries make this strawberry rhubarb cobbler a delicious dessert to enjoy this spring.

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If you’re looking for a springtime dessert that will impress your friends and family, look no further than this strawberry rhubarb cobbler. The sweetness of the juicy strawberries pairs perfectly with the tartness of the rhubarb, and the cobbler biscuit topping is downright irresistible.

Strawberry Rhubarb Cobbler Ingredients

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NOTE: It is essential to make sure that you do not eat the leaves or root and bottom stem area of rhubarb plants, as it will make you sick.

From the first bite, the sweet and tart flavors of the fresh strawberries and tangy rhubarb dance together in perfect harmony, setting a mouthwateringly sweet base for the warm, cinnamon-flavored crumbly topping.

The texture of the dessert is a delightful mix of soft, tender fruits and a crispy, golden topping that will tantalize your tastebuds with every bite.

You’ll need:

• 2 cups of fresh rhubarb, small diced, approximately 1-inch (5-6 stalks)
• 2 cups of fresh strawberries, small diced, approximately 1-inch
• 2 tablespoons of cornstarch
• 2 teaspoons of vanilla extract
• ½ cup plus 2 tablespoons of granulated sugar, divided into ½ cup and 2 tablespoons
• ½ teaspoon of cinnamon
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• 4 tablespoons of unsalted butter, very cold, and cut into small cubes
• ½ cup of buttermilk, very cold

Substitutions And Additions

RHUBARB: If you cannot find fresh rhubarb in your local market, many 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 easy dessert recipe and therefore 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.

How To Make This Strawberry Rhubarb Cobbler Recipe

STEP ONE: Preheat the oven to 350°F. Place a 2-quart baking dish (or an 8×8 square baking pan) onto a large sheet tray. 

STEP TWO: 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.

STEP THREE: In a medium bowl, combine the flour, baking powder, salt, the remaining 2 tablespoons of white sugar, and the cubed cold butter. Using a pastry cutter or two forks, incorporate the butter into the flour until the butter is the size of small peas. 

STEP FOUR: 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.

STEP FIVE: With a spoon or a 2-tablespoon cookie scoop, drop the biscuit dough onto the top of the strawberry rhubarb filling. Leave some space between the drop biscuits. This allows the biscuits room to spread as they bake. 

STEP SIX: Bake for 30 minutes. At this point, you can cover your cobbler with a piece of aluminum foil to prevent your cobbler topping from getting too brown. Continue to bake for another 10-15 minutes.

STEP SEVEN: Remove your strawberry rhubarb cobbler from the oven and allow it to rest on the counter for 15 minutes before serving.

How To Serve

This is a wonderfully delicious dessert that would pair beautifully with a scoop of no-churn vanilla ice cream on top of the cobbler, along with a dollop of whipped cream for an extra decadent dessert.

If you’re feeling adventurous, try adding a drizzle of warm caramel sauce on top for something sweet.

We love cobbler recipes, and our strawberry cobbler and peach cobbler are two more of the best.

MORE COBBLER RECIPES

Cobblers & Crisps

Easy Blackberry Cobbler

Cobblers & Crisps

Sheet Pan Cobbler

Strawberry And Rhubarb Cobbler Storage

This tasty cobbler will keep for a few days in the fridge, but we recommend skipping the freezer for this recipe.

IN THE FRIDGE: Leftovers can be stored in a covered container in the refrigerator for 3 to 4 days. You can reheat individual servings in the microwave for 30 to 45 seconds.

IN THE FREEZER: We don’t recommend freezing this cobbler recipe. The cooked fruit won’t freeze well, and the topping may become soggy.

The divine combination of tart rhubarb and sweet strawberries in the fruit filling makes this strawberry rhubarb cobbler recipe a delightful dish to celebrate spring and all the fresh fruit that comes with the season.

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• Cherry Fluff
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Strawberry Rhubarb Cobbler

5 from 8 votes

The combination of rhubarb and strawberries make this strawberry rhubarb cobbler a delicious dessert to enjoy this spring.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

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Ingredients

  

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• 2 cups fresh rhubarb, small diced, approximately 1-inch (5-6 stalks)
• 2 cups fresh strawberries, small diced, approximately 1-inch
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, very cold and cut into small cubes
• 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.

Notes

• 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.

Nutrition

Calories: 274kcal | Carbohydrates: 46g | 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: 25g | Vitamin A: 314IU | Vitamin C: 31mg | Calcium: 102mg | Iron: 1mg

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