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 9x9 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.