Go Back
+ servings
strawberry rhubarb cobbler on a white plate with a title

Strawberry Rhubarb Cobbler recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 199kcal
Author: JB
The perfect summer combination of strawberries and rhubarb


  • 1 lb fresh or frozen strawberries sliced or quartered
  • ½ lb fresh or frozen rhubarb peeled and thinly sliced
  • 1 ½ cups sugar
  • 1 cups milk cow milk, soy, rice, or almond milk all work
  • 1 cups all-purpose flour all-purpose, whole wheat, or a blend of both
  • 4 tbsp butter or margarine
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt


  • Place your strawberries, rhubarb, and 1/2 cup of the sugar in a medium saucepan, cover, and let simmer until the fruit is soft, stirring frequently. Keep it simmering until ready to use.
  • In a large bowl, blend the flour, remaining sugar, baking powder, cinnamon, and salt. Stir in the milk.
  • Preheat the oven to 350 degrees. Melt the butter in the microwave, then pour it into a 9X11 glass baking dish. Swirl it around to coat the entire bottom of the dish.
  • Pour the batter over the butter.
  • Spoon the hot fruit over the batter, trying to keep it relatively even. Don't stir it in!
  • Bake at 350 degrees for approximately an hour. To check if it's done, use a fork to lift up a bit from the middle. The cake portion should be fluffy and done, while the fruit and cake which touches the fruit will remain slightly gooey.
  • Let the cobbler cool for about 10 minutes before serving. It's wonderful served with a dollop of ice cream or whipped cream.


Calories: 199kcal | Carbohydrates: 38g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 142mg | Potassium: 318mg | Fiber: 1g | Sugar: 28g | Vitamin A: 175IU | Vitamin C: 23.8mg | Calcium: 122mg | Iron: 0.8mg