Sweet strawberries meet tart rhubarb, baked into a bubbling delight under a glorious cinnamon sugar crust in this Strawberry Rhubarb Cobbler.
Strawberry Rhubarb Cobbler
Making this dessert is a piece of cake–or should I say cobbler? And, aside from being a nearly failsafe dish, this strawberry rhubarb cobbler recipe uses a lot of pantry staples to create a dessert that is positively mouthwatering.
Rhubarb can be a bit hard to find, some summers. So, whenever I see those bright red stalks in the produce section, I just have to bring them home with me.
Rhubarb Strawberry Cobbler
Cobblers are a dessert that I have always loved. The transition from golden brown, sugary, cake-like topping to warm fruit filling makes each bite a joy. And, most people don’t realize how wonderfully simple they are to bake.
The cobbler topping in this rhubarb strawberry cobbler recipe is absolute perfection. It is inspired by the topping I’ve made for many years now for my beloved Southern Peach Cobbler.
In addition to grating cold butter into the flour to create the best ever crumb texture, just a bit of boiling water helps the whole thing attain a crusty texture as it bakes.
A simple cinnamon sugar combination is added to the top of the cobbler crust. This cinnamon sugar topping adds a little crispiness to the cobbler that’s so satisfying.
Strawberry Rhubarb Cobbler Recipe
- rhubarb and strawberries
- lemon juice
- white sugar and brown sugar
- flour, baking powder, salt, and cinnamon
- butter
- hot water
Start by preheating the oven to 425°F. In a large bowl, combine the rhubarb, strawberries, lemon juice, sugar, and cinnamon. Stir to coat and then pour into the baking dish. Bake for 10 minutes.
While the filling is in the oven, whisk together the flour, brown sugar, baking powder, and salt. Add the grated butter to the flour mixture. Then, stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the filling from the oven and spoon the lumpy batter on top of it. (I like to use my smallest cookie scoop to do this.) Then, mix together the cinnamon and sugar and sprinkle it onto the cobbler topping.
Bake until the crust is golden and an inserted toothpick comes out clean, about 28 minutes. Let cool for 10 to 15 minutes, then serve warm with a scoop of vanilla ice cream.
Strawberry Rhubarb Desserts
If you’re like me, and can’t get enough rhubarb when it’s in season, give this Rhubarb Cake space on the menu. It’s irresistible with a sweet butter cream sauce. And with tangy, sweet rhubarb and an irresistible cinnamon sugar biscuit topping, this Rhubarb Cobbler just begs for a scoop of cold ice cream.
This Old-Fashioned Rhubarb Pie has a classic custard-style base. It’s just like the one that Grandma used to make. And, these Rhubarb Bars are loaded with tangy rhubarb.
If you’re looking for more strawberry rhubarb desserts, start with this Strawberry Rhubarb Crisp. It has a toasted oat topping with cinnamon and sugar that is divine.
And, this Rhubarb Sauce with Strawberry Jello is an old-fashioned topping that works just as well over pound cake or ice cream. Or, you can snack on it like applesauce. Your taste buds will thank you!
Strawberry Rhubarb Cobbler
Ingredients
Strawberry Rhubarb Filling
- 1 pound rhubarb about 3 cups, sliced into ½-inch pieces
- 1 pound strawberries about 3 cups, sliced
- 1 tablespoon fresh lemon juice
- ½ cup white sugar
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
Crust Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter cold and grated
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425°F. In a large bowl, combine the rhubarb, strawberries, lemon juice, sugar, cornstarch, and cinnamon. Stir to coat and then pour into a greased 2 quart (8-9" size) baking dish. Bake for 10 minutes.
- While the filling is in the oven, whisk together the flour, brown sugar, baking powder, and salt. Toss the grated butter into the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the filling from the oven and spoon the lumpy batter on top of it. (I like to use my smallest cookie scoop to do this.) Mix together the cinnamon and sugar and sprinkle it onto the cobbler topping.
- Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 20-24 minutes. Let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Nutrition
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