Embrace the flavors of summer with this amazing Strawberry Rhubarb Cobbler.
There’s something magical about the combination of sweet strawberries and tart rhubarb baked into a free-form cobbler that’s bound to please any crowd.
Whether you’re hosting a backyard BBQ, potluck, or a family gathering, this no-fuss treat is just perfect. It’s a dessert you won’t want to miss!
Blissful Summertime Dessert
- Every home cook needs this no-fuss and no-fail cobbler recipe in their recipe box!
- This simple fruit cobbler is perfect for a midweek dessert, yet elegant enough for guests!
- Mix and match fresh, frozen, or seasonal fruits all year long! Any fruit combination that’s pie-worthy is perfect for cobblers, too!
- There are no fussy crusts to roll out and no complicated mixing or prep. Cobblers are best made and served rustic style.
- Serve warm with your fave vanilla ice cream or a dollop of whipped cream!
Ingredients And Variations
Fruit: Whether you have fresh or frozen strawberries and rhubarb, it doesn’t matter. No need to thaw the frozen fruit beforehand. If you’re feeling adventurous, you can even try colorful combinations like green apples and peaches, plums and kiwis, or blueberries and strawberries.
Cobbler: Cobblers are wonderfully versatile and require a simple combination of flour, baking powder, and seasonings. Short on time? No worries! Grab some refrigerated biscuits, cut them into quarters, and toss them with a sprinkle of cinnamon. Layer them on the bottom of a casserole dish and spoon the fruit filling on top. Another option is to use a ready-made baking mix like Bisquick. Just follow the instructions on the box, and you’re good to go! Easy peasy!
Toppings: Fruit cobblers are a canvas for creativity when it comes to toppings. You can add chopped nuts like walnuts or pecans, toasted coconut, or even drizzle some caramel sauce for a new twist every time. Want to take it a step further? Sprinkle a streusel made from oats and brown sugar on top, and transform it into a crumble, reminiscent of an apple crisp. The possibilities are endless!
How to Make Strawberry Rhubarb Cobbler
This recipe is as ‘easy as pie’!
- Simmer strawberries, rhubarb and sugar in a pot.
- Combine cobbler ingredients in a separate bowl (per the recipe below).
- Add melted butter to pan. Scoop cake batter over the butter followed by the fruit. Do not mix together.
- Bake until golden brown, and rest before serving.
Prep the mix and store: Measure the dry ingredients and store in a zippered bag labeled with the date. When you’re ready to bake, simply add milk and fruit, and you’re good to go! You can even take the baking mix along on vacation for a delicious homemade dessert anytime.
Freeze: Pre-mix the fruit, and the dry ingredients separately, then store it in the freezer until ready to use. Perfect for last-minute guests and dessert cravings!
Make and freeze: Line a baking pan with foil, leaving excess foil over the sides. Make the entire dessert and cool completely. Use the foil to remove cooled cobbler from pan, and fold the excess foil over to cover cobbler. Wrap in plastic wrap, and freeze for up to 4 months.
Keep your strawberry rhubarb cobbler covered at room temperature for 2 to 3 days, or pop it in the refrigerator where it will stay good for up to 4 days. You can enjoy it as is or reheat it in the microwave for a warm treat.
Strawberry Rhubarb Cobbler
- 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 6-7 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 30-35 minutes, or until the batter is golden brown.
- Let sit for 5 minutes before serving.
- 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 to 3 days, or refrigerate for up to 4 days.
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.