There’s something magical about the first bite of a warm Strawberry Rhubarb Cobbler – that perfect balance of sweet strawberries and tart rhubarb beneath a buttery, golden crust. It’s summer comfort in a dish! When those ruby stalks of rhubarb appear at farmers’ markets alongside plump strawberries, it’s nature’s way of telling us they belong together.
This recipe transforms these seasonal treasures into a dessert that’s unpretentious yet impressive.
The filling bubbles up through cracks in the tender biscuit topping, creating those irresistible crispy edges everyone fights over. And the best part? You’ll look like a dessert genius with minimal effort.
Why This Recipe is Awesome
What makes this Strawberry Rhubarb Cobbler special is its perfect balance of flavors and textures.
The natural tartness of rhubarb complements the sweet strawberries, creating a complex flavor profile that store-bought desserts simply can’t match. The filling develops an almost jammy consistency while maintaining the integrity of the fruit.
The topping is where this cobbler truly shines – it’s not the heavy, cakey version you might be used to. Instead, it’s a light, buttery biscuit that browns beautifully and stays crisp on top while developing a delightful pudding-like texture where it meets the fruit.
Unlike pie, there’s no fussy crust to roll out, making this an approachable dessert even for novice bakers.
It’s rustic by nature, so it always looks charming regardless of your baking expertise. Plus, it’s versatile enough to serve warm with ice cream for a dinner party or at room temperature for a picnic dessert.
Equipment needed: Mixing bowls, pastry cutter or fork, 9-inch square baking dish or 2-quart casserole, measuring cups and spoons
Strawberry Rhubarb Cobbler
Ingredients
- For the Filling:
- 3 cups rhubarb cut into ½-inch pieces (about 1 pound)
- 3 cups strawberries hulled and halved (about 1 pound)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Cobbler Topping:
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar plus 1 tablespoon for sprinkling
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- ⅔ cup buttermilk regular milk with a splash of vinegar works in a pinch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the middle. Butter or spray your baking dish.
- Combine the rhubarb and strawberries in a large bowl. In a separate small bowl, whisk together sugar, cornstarch, and salt, then sprinkle over the fruit. Add lemon juice and vanilla, then gently toss until everything is evenly coated.
- Transfer the fruit mixture to your prepared baking dish, spreading it out evenly. If the fruit has released a lot of juice, leave some behind to prevent a soggy cobbler.
- For the topping, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the cold butter pieces and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Combine the buttermilk and vanilla, then pour into the flour mixture. Stir just until a shaggy dough forms – overmixing will make the topping tough!
- Drop spoonfuls of the dough over the fruit mixture, leaving some gaps for the filling to bubble through. Don’t worry about covering the entire surface – the dough will spread as it bakes.
- Sprinkle the remaining tablespoon of sugar over the topping for a beautiful sparkly finish and extra crunch.
- Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling around the edges. If the top browns too quickly, loosely cover with foil for the remaining baking time.
- Let the cobbler cool for at least 20 minutes before serving to allow the filling to set up slightly. The cobbler is best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- For the best texture, make sure your butter is very cold when making the topping. You can even freeze it for 10 minutes before cutting it in.
- If rhubarb is out of season, frozen works perfectly fine – no need to thaw it first.
- The filling might look very juicy before baking, but the cornstarch will thicken it as it cooks. Trust the process!
- This cobbler can be assembled a few hours ahead and refrigerated until ready to bake. You may need to add 5-10 minutes to the baking time if baking straight from the refrigerator.
- Leftovers keep well at room temperature for 1 day or refrigerated for up to 3 days. Reheat in a 300°F oven for about 15 minutes to crisp up the topping again.
Calories & Nutritional Info
- Calories: Approximately 310 per serving
- Carbohydrates: 53g
- Fat: 10g
- Protein: 3g
- Fiber: 3g
- Allergens: Contains wheat, dairy
- Dietary notes: Vegetarian-friendly, can be adapted for vegan diets by using plant-based butter and milk
Common Mistakes to Avoid
- Overmixing the topping dough – This develops gluten and results in tough biscuits instead of tender ones. Mix just until the ingredients come together.
- Using underripe or overripe rhubarb – Look for firm, crisp stalks. Limp rhubarb will turn mushy, while underripe pieces may remain too tough.
- Skipping the cornstarch – Both strawberries and rhubarb release a lot of juice. Without a thickener, you’ll end up with fruit soup rather than cobbler.
- Serving immediately from the oven – The filling needs time to set up. Patience will reward you with perfect slices rather than runny filling.
- Covering the entire surface with topping – Leave gaps for the filling to bubble through. This allows steam to escape and prevents a soggy middle.
Alternatives & Substitutions
- Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different but still delicious.
- Lower sugar version: Reduce the sugar in the filling to ½ cup, especially if your strawberries are particularly sweet. You can also use a natural sweetener like honey (use ⅔ cup) or maple syrup.
- Fruit variations: Replace part or all of the strawberries with raspberries, blackberries, or peaches for a different flavor profile while keeping the rhubarb for its signature tang.
- Spice additions: Add ½ teaspoon of cinnamon or a pinch of cardamom to the fruit for a warming note, or try ½ teaspoon of ginger for a spicy kick.
- Dairy-free alternative: Use coconut oil or a plant-based butter substitute and almond milk with a splash of vinegar in place of buttermilk.
FAQs
Do I need to peel rhubarb before using it?
No, there’s no need to peel rhubarb for this cobbler. Simply trim the ends, remove any stringy bits by pulling them down the stalk (like celery strings), and cut into pieces. The skin actually helps the pieces hold their shape during baking.
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work well in this recipe. Don’t thaw them before using, but do increase the cornstarch to 4 tablespoons as frozen berries typically release more liquid when they bake.
Why is my cobbler topping soggy?
This usually happens when the filling is too juicy or when the cobbler is covered while still warm. Make sure to let the baked cobbler cool uncovered, and if your fruit seems particularly juicy, add an extra tablespoon of cornstarch to the filling.
How do I know when the cobbler is done baking?
Look for three signs: the topping should be golden brown, the filling should be visibly bubbling around the edges (this ensures the cornstarch has activated), and a toothpick inserted into the topping should come out clean.
Can I make this cobbler ahead of time for a dinner party?
Yes! You have two options: assemble completely and refrigerate unbaked for up to 6 hours before baking, or bake earlier in the day and reheat at 300°F for 15-20 minutes just before serving. The topping won’t be quite as crisp with the second method, but it’s still delicious.
Is rhubarb poisonous?
Only the leaves of the rhubarb plant are toxic due to high oxalic acid content. The stalks we use in cooking are completely safe and delicious. Just make sure to discard any leaves before preparation.
Final Thoughts
This Strawberry Rhubarb Cobbler is more than just a dessert – it’s a celebration of seasonal bounty that connects us to summer’s simple pleasures. Whether you’re a seasoned baker or just starting out, there’s something deeply satisfying about transforming these humble ingredients into something truly special. So gather those ruby stalks and berries, and create a dessert that will have everyone asking for seconds!
