Strawberry Rhubarb Cobbler is filled with sweet strawberries and tart rhubarb, then baked under a buttery topping until warm and bubbly. It’s an easy shortcut dessert and the perfect way to enjoy rhubarb season.
Holly’s Recipe Highlights
- Flavor: This cobbler is perfectly balanced with sweet, juicy strawberries, tangy rhubarb, and a rich, buttery batter that melts in your mouth.
- Recommended Tools: A 9×9-inch baking dish, a medium bowl, a small saucepan, and a spoon or spatula for stirring.
- Serving Suggestions: Serve this cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy topping melts into the sweet-tart fruit for an easy, cozy dessert everyone will love.
Best Ingredients For Cobbler
- Strawberries: Fresh berries give the best texture in this cobbler, so slice them evenly to ensure they soften at the same rate. Frozen strawberries can also be used, but may release extra juice as they bake.
- Rhubarb: Thin slices help the rhubarb cook quickly. If the stalks are especially thick, simmer them a minute or two longer until tender.
- Flour: The all-purpose flour keeps the topping soft and cake-like. For a slightly heartier topping, replace up to half with whole wheat flour.
- Milk: Whole milk makes a slightly richer batter, but 2% milk works well, too.
- Butter: Don’t skip the butter in the baking dish. It helps the cobbler bake up golden with lightly crisp edges.
Variations
- Raspberries: Swap some of the strawberries for raspberries for a slightly tarter, juicier filling.
- Coarse Sugar: Sprinkle a little over the top before baking for a slightly crisp finish and light crunch.
- Extra Flavor: Add vanilla to the batter or stir a little lemon or orange zest into the fruit for a brighter flavor.
How To Make Strawberry Rhubarb Cobbler
- Simmer strawberries & rhubarb in a pot with sugar.
- Combine cake ingredients in a separate bowl (full recipe below).
- Add the melted butter to the bottom of a baking dish, and pour in the batter.
- Spoon the cooked fruit over the batter and bake.
Let the cobbler rest for 5 to 10 minutes before scooping so the juices thicken slightly for the perfect scoop.
Tips For the Best Cobbler
- For Soft Rhubarb: Slice the rhubarb thinly so it softens fully in the short simmer time.
- Do Not Stir: Spoon the fruit over the batter without mixing it in to keep the cobbler’s layered texture.
- For the Perfect Sweetness: Taste the fruit after simmering and adjust a little extra sugar if the rhubarb is especially tart.
Save Every Last Spoonful
Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. It will also keep in the freezer for up to 2 months.
Thaw in the refrigerator overnight before reheating. Warm portions in the microwave or in a 300°F oven until just heated through. Avoid overheating so the fruit stays slightly thick.
Fresh Berry Desserts To Make Next
Did you enjoy this Strawberry Rhubarb Cobbler Recipe? Leave a comment and rating below.
Strawberry Rhubarb Cobbler
Ingredients
- 8 ounces fresh strawberries sliced
- 4 ounces fresh rhubarb thinly sliced
- ¾ cup granulated sugar divided
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F.
- Add strawberries, rhubarb, and ¼ cup of sugar to a small pan over medium heat. Simmer until the fruit is soft and juices are released, about 6 to 7 minutes.
- In a medium bowl combine, flour, remaining sugar, baking powder, cinnamon, and salt. Stir in milk and mix until fully combined.
- Melt the butter in the microwave and pour it into the bottom of a 9×9 inch baking dish. Pour the mixed batter over the butter.
- Spoon the cooked fruit over top of the batter making sure to not mix it into the batter.
- Place in the oven and bake for 30 to 35 minutes, or until the batter is golden brown.
- Let sit for 5 minutes before serving.
Notes
- Find the right balance of sweetness by adjusting the sugar in the cobbler filling to suit your taste.
- Precook the filling by simmering the rhubarb with sugar and water before adding the strawberries for a tender result.
- Enhance the flavor of the topping by adding vanilla extract to the batter.
- Allow the cobbler to cool for a few minutes after baking to let the filling set before serving. Enjoy it warm with ice cream or whipped cream.
- Store cobbler covered at room temperature for 2 days, or refrigerate for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Strawberry Rhubarb Cobbler Recipe!
