This Strawberry Rhubarb Cobbler strikes the ideal balance of sweet and tart: juicy, bubbling fruit sits beneath a soft, buttery topping that bakes golden and crisp on the outside while remaining tender inside. Ready in under an hour, this dessert is an easy, crowd-pleasing taste of summer comfort.
Try my Rhubarb Pie Recipe next!
Quick Look: Strawberry Rhubarb Cobbler
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Fresh fruit filling with a biscuit-style topping baked until golden
- Technique: Cut cold butter into the flour for a tender crumb, combine gently so the topping stays light, then place over the fruit filling
- Flavor/Texture: Sweet-tart, jammy fruit with a buttery topping that’s crisp on top and soft inside
Why You’ll Love This Classic Summer Dessert!
This cobbler is comforting and nostalgic: sweet strawberries and tangy rhubarb bubble into a jammy filling that tastes like warm-weather baking at its best. It comes together with simple pantry ingredients yet feels special enough for company or a relaxed weekend treat.
The buttery, golden topping paired with the bright fruit center is irresistible, especially when served warm with a scoop of vanilla ice cream.
If you’re looking for more summer desserts, try my Strawberry Shortcake Biscuits and Chocolate Covered Bananas.
Made With Amore,
Table of Contents
- Quick Look: Strawberry Rhubarb Cobbler
- Why You’ll Love This Classic Summer Dessert!
- Simple Ingredients
- Variations & Substitutions
- How to Make Strawberry Rhubarb Cobbler
- Strawberry Rhubarb Cobbler FAQs
- Serving Suggestions
- Expert Tips
- More Dessert Recipes
- Strawberry Rhubarb Cobbler Recipe
Simple Ingredients
These components combine to create a balanced cobbler: a sweet-tart filling and a flaky, biscuit-like topping.
- Rhubarb: Provides the cobbler’s bright, tart backbone
- Strawberries: Add natural sweetness and juiciness to balance the rhubarb
- Butter: Gives the topping richness and a golden finish
- Flour: Forms the structure of the biscuit-like topping
- Cornstarch: Thickens the filling so it becomes jammy instead of runny
See the recipe card for exact quantities and full ingredient details.
Variations & Substitutions
- Nutty Topping: Stir chopped almonds or pecans into the dough for crunch and depth.
- Swap the Fruit: Omit the rhubarb and use extra strawberries, or try peaches, cherries, or mixed berries for a seasonal twist.
- Warm Spice: Add a pinch of cinnamon or ground ginger to the filling for cozy flavor.
- Dairy-Free: Use plant-based butter and milk for the topping.
How to Make Strawberry Rhubarb Cobbler
With a golden, buttery crust and a jammy fruit center, this cobbler is a dessert you’ll want to serve warm. See the printable recipe card below for full measurements.
- Preheat the oven to 350°F (175°C). In a large bowl, combine rhubarb, strawberries, orange zest and juice (optional), sugar, and cornstarch. Toss until evenly coated and glossy.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter cubes and cut them into the flour until the mixture resembles coarse crumbs.
- Cut the butter into the flour with your fingers or a pastry cutter until the texture is coarse and crumbly.
- Stir in vanilla and milk just until a soft dough forms—do not overmix.
- Pour the fruit mixture into a 9×13-inch baking dish and spread it evenly. Drop spoonfuls of the dough over the filling—rustic placement is fine.
- Whisk 1 egg with 1 tablespoon milk to make an egg wash. Lightly brush the dough tops and sprinkle with a little granulated sugar for a golden, crisp finish.
- Bake for about 45–55 minutes, until the filling bubbles at the edges and the topping is golden brown.
- Let the cobbler rest 10–15 minutes before serving so the juices settle slightly. Serve warm with vanilla ice cream or freshly whipped cream.
Strawberry Rhubarb Cobbler FAQs
Field-grown rhubarb is typically available in spring, often April through June, with some regions getting a second flush in early summer. Hothouse rhubarb may be available year-round.
A runny filling usually means it needs more time in the oven or the fruit released extra juice. Make sure the filling is bubbling around the edges before removing the cobbler.
Store covered in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through or microwave individual portions. For longer storage, freeze the baked cobbler up to 2 months; thaw overnight in the fridge and reheat uncovered so the topping remains slightly crisp.
Serving Suggestions
Serve this cobbler warm so the filling is still bubbling and the topping is crisp. A scoop of vanilla ice cream or a dollop of freshly whipped cream melts into the fruit and elevates the dessert. It pairs well after savory mains and complements other desserts if you’re serving a spread.
My Pro Tips
Expert Tips
- Use fresh, firm rhubarb so it retains texture rather than turning to mush.
- Don’t skip the orange zest—it brightens the dessert and balances tartness.
- Keep the butter very cold for a tender, biscuit-like topping.
- Do not overmix the dough; a slightly shaggy texture yields a soft, fluffy topping.
- Bake until you see slow, thick bubbles around the edges—that signals the filling has set.
More Dessert Recipes
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Best Soft Sugar Cookie Recipe (With Frosting)
Best Italian Cheesecake (Authentic Recipe)
Bread Pudding with Vanilla Sauce
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Strawberry Rhubarb Cobbler
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Ingredients
For the Cobbler Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter, cold and cut into cubes
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- Egg wash: 1 large egg beaten with 1 tablespoon whole milk
For the Strawberry Rhubarb Filling
- 5 cups rhubarb, chopped
- 5 cups strawberries, chopped
- Zest and juice of 1 orange (optional)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
For Serving
- Vanilla ice cream or freshly whipped cream
Instructions
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Preheat oven to 350°F (175°C). Make the filling: In a large bowl, combine rhubarb, strawberries, orange zest and juice (if using), sugar, and cornstarch. Toss until evenly coated and glossy. Pour into a 9×13-inch baking dish and spread evenly.
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Prepare the topping: Whisk together flour, sugar, baking powder, and salt. Add cold butter and cut into the flour until the mixture resembles coarse crumbs. Stir in vanilla and milk just until a soft dough forms—do not overmix.
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Assemble: Drop spoonfuls of the dough over the fruit filling; rustic placement is fine.
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Brush with the egg wash and sprinkle with a little granulated sugar for a golden finish.
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Bake 45–55 minutes, until the filling bubbles and the topping is golden brown. Let rest 10–15 minutes before serving.
Notes
- Use fresh, firm rhubarb to keep texture in the filling.
- Orange zest brightens the flavors and balances the tart rhubarb.
- Keep the butter cold for a tender topping.
- Do not overmix—a slightly shaggy dough gives a fluffy result.
- Wait for slow, thick bubbles around the edges to ensure the filling is set.
Nutrition
Nutrition information is an approximation.