Strawberry rhubarb cobbler captures all the flavors of summer.
Summer sweet strawberries and tangy rhubarb are the perfect pair baked into a free-form cobbler that everyone will love.
This is just waiting for scoop of vanilla ice cream.
A Comforting Dessert
- Rhubarb cobbler baked with sweet strawberries is a quick and easy crowd-pleasing dessert.
- Cobbler batter bakes up around the fruit using only one pan. Just prep, bake, and serve.
- Cobbler recipes have endless options for mixing and matching fruit. Use any variety of fresh or frozen fruit any time of year.
Ingredients and Variations
Batter – Cobblers are cake batter, but in a pinch, you can use refrigerated biscuits or Bisquik. If making from scratch, feel free to use your favorite gluten-free flour blend.
Fruit – Fresh or frozen strawberries and rhubarb can be used. Frozen fruit doesn’t even need to be thawed. If using fresh, slice pieces equally so they cook at the same rate. Use a sugar-free alternative in both the syrup and the cobbler mix if you like.
Variations – Short on time? Make your cobbler in a crock pot using any fruit like apples or berries.
How to Make Strawberry Rhubarb Cobbler
- Simmer strawberries & rhubarb in a pot with sugar.
- Combine cake ingredients in a separate bowl (per recipe below).
- Add melted butter to the bottom of a baking dish and pour in batter.
- Spoon the cooked fruit over the batter. Bake.
Recipe Tips
- Prep the cobbler mix (or make several mixes) and store them in zippered bags for last-minute cobbler baking goodness.
- Pre-mix the fruit and freeze until ready to use. Perfect for last-minute BBQs with friends.
Serving and Storing Cobbler
Cobblers taste best the same day but can be kept covered at room temperature for up to 3 days or in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or in the oven at 350°F. Freeze portions in airtight containers for up to four months.
Delicious Fruit Desserts!
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Strawberry Rhubarb Cobbler
Equipment
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 6-7 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.
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 to 3 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.
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