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Gooey, sweet fruit filling meets under a crunchy, fluffy crust in this mouthwatering Strawberry Rhubarb Cobbler. Since it’s so easy to prepare with fruit on hand, I love saving extra produce so we can enjoy this treat throughout the season.
Making this dessert is a piece of cake–or should I say cobbler? And, aside from being a nearly failsafe treat, this strawberry rhubarb cobbler uses mostly just pantry staples to create an absolutely sensational dessert.
Rhubarb can be a bit hard to find, some summers. So, whenever I see those bright red stalks in the produce section, or in the freezer section, I just have to bring them home with me. Nothing beats having treats like this one, or our beloved classic rhubarb cobbler or strawberry rhubarb crisp, on hand throughout the year.
Strawberry Rhubarb Cobbler
I’ve been making rhubarb desserts for years and years now, and with this cobbler, I wanted to build on that classic rhubarb flavor by adding in some sweet strawberries.
I’m happy to tell you that tart rhubarb plus sweet berries, all baked into bubbling happiness under a glorious cinnamon sugar crust was a hit with the whole family. And after making this treat, I’m betting it’ll be a new hit for you, too.
Ingredients and Substitutions
Strawberry Rhubarb Filling
Rhubarb – Rhubarb provides the tangy foundation for the filling. Fresh rhubarb is my first choice, as soon as it’s in season. However, frozen rhubarb also works nicely and can be found in the freezer section of most grocery stores.
Strawberries – Fresh strawberries add some sweetness and a tender bite.
Lemon Juice – Lemon juice adds tartness, and brightens the flavors here. It will also help the rhubarb break down as it cooks. For the best result, I can’t stress enough how important it is to use freshly squeezed lemon juice.
Sugar – I use regular white sugar to enhance the fruits’ flavor.
Cornstarch – Cornstarch thickens the fruit juices as they cook, which helps the dessert stick together.
Cinnamon – For a bit of warmth, you’ll add a touch of cinnamon.
Crust Topping
Flour – You’ll want to use all-purpose flour for the topping, to add structure and a satisfyingly chewy bite.
Brown Sugar – For some sweetness and a mild caramel flavor, I add some brown sugar.
Baking Powder – Baking powder keeps the crust light and fluffy as it bakes.
Salt – A pinch of kosher salt helps enhance the flavors in the topping.
Butter – For a flaky, light topping, you’ll need some cold salted butter.
Water – If you’ve never made a cobbler before, you might be doing a double-take right now. But, yes, you need to boil the water for this one.
Cinnamon Sugar Topping
Cinnamon & Sugar – For a last touch of sweetness and warmth, I top with white sugar and cinnamon.
Notes on Equipment
- Chef’s knife. Two pounds of fruit sliced into half-inch pieces goes quickly with a sharp blade. It was over 10 years ago when I first tried Victorinox knives, while visiting a professional test kitchen. You could say it was love at first slice. These are stellar knives, and the price point simply can’t be beat for quality. Mine has been in my kitchen ever since.
- Cutting board. Strawberries and rhubarb stain, and this board wipes clean. This smaller board is perfect for everyday tasks when I don’t want to pull out the big one. End-grain construction is gentler on knife edges than long grain boards, because the wood fibers actually “self-heal” as the blade passes between them. And with a little mineral oil and board cream, this board will last for years.
- 2-quart (8 or 9-inch) baking dish
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Medium cookie scoop or spoon
- Whisk
- Microwave-safe dish
- Citrus juicer
- Measuring cups and spoons
How to Make Strawberry Rhubarb Cobbler
Preheating the Oven: To start, you can warm the oven to 425°F.
Preparing the Produce: As the oven heats, I wash and slice the rhubarb and strawberries.
Combining the Filling Ingredients: I place the rhubarb, strawberries, lemon juice, sugar, cornstarch, and cinnamon in a large mixing bowl and stir to combine.
Greasing the Baking Dish: You’ll need to grease a 8-9″ baking dish with butter or cooking spray.
Baking the Filling: Pour the filling ingredients into the baking dish and let that cook in the oven for 10 minutes.
Whisking the Dry Ingredients: While the filling bakes, I combine the flour, brown sugar, baking powder, and salt to a medium-sized mixing bowl and give all of that a stir.
Boiling the Water: I heat the water in a microwave-safe dish in the microwave until it boils. Or if you have a kettle, that works great too. Either way, it’s faster than heating on the stove.
Grating the Butter: You’re going to grate the cold butter straight into the mixing bowl. (See the Expert Tip for information on why grating cold butter helps make a light, flaky crust.)
Adding Water: As you carefully stir in the boiling water, just until combined, make sure there are still plenty of lumps of butter.
Layering the Crust: Once the filling has finished baking, remove from the oven and spoon the topping batter across the top. (I typically use a spoon or my medium-size cooking scoop for this part.)
Whisking the Topping: Add the sugar and cinnamon to a small bowl and give it a quick stir to combine.
Sprinkling the Topping: Now I just use a spoon to sprinkle the topping evenly across the pan.
Baking Again: Return the baking dish to the oven and let the cobbler bake for another 20-24 minutes, until the crust is golden.
Cooling: Once the cobbler has finished baking, I remove it from the oven and let cool for about 10 minutes. This gives time for the ingredients to settle.
Serving: Serve warm with a scoop of vanilla ice cream, if desired. (Around here? Ice cream is always desired!)
Expert Tip
When it’s rhubarb season, I make sure to choose the freshest produce for my baking. Fresh rhubarb should have firm, red stalks, with no light green/soft shoots or wilted leaves.
Fresh strawberries should be bright red and firm to the touch, with no mushy patches. Making sure to choose ripe fruit makes a huge difference: underripe produce will make the filling too sour/tart, and overripe fruit will break down too much in the oven, leading to a watery filling.
Grating Cold Butter – Using cold butter keeps the crust flaky and crisp. As the oven warms the butter, the crust releases steam, which helps maintain a light, fluffy consistency. I make sure to keep the butter in the refrigerator until right before it’s time to grate. If you don’t have a grater, you can also use gloves or clean hands to pull apart the butter.
Overmixing the Crust – Once you’ve added the boiling water to the batter, make sure to stir just until combined. Overmixing can make the crust mixture too dense, which will result in a dense, rubbery topping.
Checking for Doneness – Once the cobbler finishes baking, the crust should be golden-brown, especially around the edges. To check for doneness, I insert a toothpick into the center. When the toothpick comes away clean, with no sticky batter left behind, the cobbler is finished. Any exposed fruit filling should be bubbling.
Serving Suggestions
Warm cobbler, cold ice cream. A scoop of no churn ice cream over a bowl of this, straight from the oven, is the way it gets served at my house, and I have never heard a complaint.
Leftovers, if there are any, are just as good cold from the fridge the next morning with a spoonful of yogurt. I am not saying that is breakfast. I am not saying it isn’t.
Make Ahead & Storage
Make Ahead: Yes, this cobbler can be made in advance! I usually make the filling early and freeze it in airtight containers or Ziplocs so I can make the cobbler fresh on the day. It’ll be safe in the freezer for up to a month.
How to Store: I usually store this cobbler in an airtight container in the refrigerator, where it’ll keep for up to a week.
How to Reheat: I either eat this cobbler at room temperature or reheat individual portions in a microwave-safe dish in the microwave.
More Rhubarb Recipes
- Rhubarb Cake with Butter Sauce
- Old Fashioned Rhubarb Pie
- Rhubarb Bars
- Rhubarb Sauce with Strawberry Jello
Frequently Asked Questions
Yes! I usually thaw the frozen rhubarb and strawberries in the refrigerator first, then pat dry with a cloth or paper towel to remove excess moisture.
Yes, a 1:1 gluten-free flour blend will work. However, alternative flours (like almond flour or coconut flour) will absorb too much liquid and won’t bake properly.
As the crust bakes, it’ll spread out to fill more space. Also, leaving part of the filling exposed in the oven allows steam to escape, which will prevent the result from becoming watery.
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.
