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Strawberry Rhubarb Cobbler

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close up overhead shot of a Strawberry Rhubarb Cobbler cobbler in a baking dish placed on a cooling rack
The combination of rhubarb and strawberries make this strawberry rhubarb cobbler a delicious dessert to enjoy this spring.
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Table of Contents
  1. Strawberry Rhubarb Cobbler Ingredients
  2. How to Make This Strawberry Rhubarb Cobbler Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

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

close up shot of a Strawberry Rhubarb Cobbler cobbler in a baking dish

Strawberry Rhubarb Cobbler Ingredients

Strawberry Rhubarb Cobbler raw ingredients that are labeled

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.

You’ll need:

  • 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 plus 2 tablespoons granulated sugar, divided
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, very cold, and cut into small cubes
  • 1 teaspoon baking powder
  • ½ cup 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. 

OUR RECIPE DEVELOPER SAYS

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.

STEP TWO: 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.

PRO TIP:

Fresh rhubarb can sometimes have strings, very similar to celery, that you can just pull off with a sharp paring knife. Usually, it is the larger stalks that have more strings. The smaller, more tender stalks can just be sliced or diced very easily without removing them.

strawberry rhubarb filling ingredients combined in a bowl

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. 

PRO TIP:

Make sure your butter is really cold. Take it out of the fridge right before you begin this process.

dry ingredients and butter combined in a bowl

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.

buttermilk added to the flour mixture in a bowl

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. 

biscuit mixture scoops placed on top of the strawberry rhubarb filling in a baking dish

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 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.

PRO TIP:

This strawberry rhubarb cobbler should be served hot.

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.

Storage

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.

close up shot of a piece of Rhubarb Cobbler topped with vanilla ice cream on a plate

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

FREQUENTLY ASKED QUESTIONS

Where can I get fresh rhubarb?

You can often find rhubarb at the farmers’ market, and if you are lucky, you can sometimes find it at the grocery store.

Can I use frozen strawberries in this easy recipe?

You can use both fresh strawberries and rhubarb or frozen strawberries and rhubarb in this tasty cobbler.

Can I freeze this rhubarb strawberry cobbler?

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

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close up overhead shot of a Strawberry Rhubarb Cobbler cobbler in a baking dish placed on a cooling rack

Strawberry Rhubarb Cobbler

5 from 1 vote
The combination of rhubarb and strawberries make this strawberry rhubarb cobbler a delicious dessert to enjoy this spring.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

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 granulated sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, very cold and cut into small cubes
  • 1 teaspoon baking powder
  • ¼ teaspoon 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 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 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

Sodium: 123mg | Calcium: 102mg | Vitamin C: 31mg | Vitamin A: 314IU | Sugar: 25g | Fiber: 2g | Potassium: 313mg | Cholesterol: 22mg | Calories: 274kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 4g | Carbohydrates: 46g | Iron: 1mg
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