Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler is a timeless dessert that brings together sweet, juicy strawberries and tart rhubarb under a fluffy, golden biscuit topping. It’s a warm, comforting dish that screams spring and summer and is best enjoyed fresh from the oven with a dollop of whipped cream or a scoop of vanilla ice cream.

Why You’ll Love This Recipe

You’ll love how simple this cobbler is to prepare, using fresh seasonal fruit and pantry staples. The combination of sweet and tart creates a perfect balance, and the biscuit topping is tender and buttery with just the right amount of crispness. It’s rustic, homey, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries
• Fresh rhubarb
• Granulated sugar
• Cornstarch or tapioca starch
• Lemon juice
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Whole milk or heavy cream
• Optional: vanilla extract or cinnamon for extra flavor

Directions

this recipe

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine chopped rhubarb and strawberries with sugar, cornstarch, and lemon juice. Mix well and set aside.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
5. Add milk (and vanilla extract if using) and stir just until combined to form a thick, sticky dough.
6. Transfer the fruit filling to a greased baking dish. Drop spoonfuls of biscuit dough on top, spreading slightly but leaving gaps for steam to escape.
7. Bake for 35–45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let cool slightly before serving.

Servings and timing

Serves 6 to 8 people
Prep time: 20 minutes
Bake time: 40 minutes
Total time: About 1 hour

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend in the topping.
• Vegan: Use plant-based butter and a dairy-free milk alternative.
• Spiced Cobbler: Add ground cinnamon or ginger to the fruit or biscuit mixture for a warming flavor twist.
• Oat Topping: Add rolled oats to the biscuit topping for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm in a 350°F oven for 10–15 minutes or microwave individual portions for 30–45 seconds.
You can also freeze the baked cobbler for up to 2 months—thaw in the fridge and reheat before serving.

FAQs

What does rhubarb taste like?

Rhubarb is tart and slightly sour, which balances beautifully with sweet fruits like strawberries.

Can I use frozen fruit?

Yes, but thaw and drain excess liquid before using to avoid a soggy cobbler.

Do I need to peel rhubarb?

No, just trim the ends and chop. The skin is edible and adds color.

Can I make this cobbler ahead of time?

Yes, you can prepare it a few hours in advance and reheat before serving.

How do I know when the cobbler is done?

The top should be golden brown and the filling should be bubbling around the edges.

What’s the difference between a cobbler and a crisp?

Cobbler has a biscuit-like topping, while a crisp has a crumbly oat topping.

Can I use other fruit in this cobbler?

Absolutely—rhubarb pairs well with raspberries, blueberries, or peaches.

Why is my cobbler topping soggy?

Make sure your filling isn’t too watery and that you’re baking long enough for the topping to cook through.

Should I refrigerate the cobbler?

Yes, once cooled. Refrigerating helps it keep longer and maintain freshness.

What’s the best way to serve this?

Warm, straight from the oven, with ice cream or whipped cream.

Conclusion

Strawberry Rhubarb Cobbler is a feel-good dessert that’s easy to make and hard to resist. The juicy, slightly tangy fruit filling and the golden biscuit topping are a perfect match. Whether you’re celebrating spring’s bounty or just need a comforting sweet, this cobbler is sure to satisfy.

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