This easy, sweet-tart Strawberry Rhubarb Cobbler recipe features a jammy filling of fresh rhubarb and strawberries. Topped with a tender, biscuit-like dough, it’s the perfect spring and summer dessert!
There are few combinations as heavenly as strawberry + rhubarb. And if you haven’t yet been convinced of that, this Strawberry Rhubarb Cobbler recipe will make you a believer. It’s incredibly easy to make, with a sweet, jammy fruit filling and a delightfully tender biscuit-like topping that’s sugary-crisped on top. I’m 1000% confident you’re going to fall head over heels for this gorgeous spring & summer dessert recipe!
Why I Have 1000% Confidence in this Recipe
Yes, you could say I’m a bit biased when it comes to rhubarb. It’s one of my favorite things to bake with, as you might’ve guessed from all my rhubarb recipes. And I’m super excited to share this cobbler recipe with you – here’s why!
- Seasonal deliciousness. Absence makes the heart grow fonder…this old saying holds true, as I wait each spring for those first rhubarb stalks to ripen in our garden. Growing up in the Midwest, where rhubarb is common yet still dearly loved, I find that baking a simple rhubarb dessert is a guaranteed way to make people smile.
- Delightful flavor, texture & aroma. The sweetness of strawberries and the tartness of rhubarb play so well together here, combined in a jammy, sweet filling that’s fabulously fragrant. I can’t wait for you to press your spoon through the tender-yet-crisp cobbler topping to enjoy your first bite!
- Easy, no-fuss recipe. With no fussy ingredients, equipment, or techniques, this dessert is ready to go in the oven in 25 minutes or less!
“The biscuity cobbler topping is perfection, crunchy and soft – and the filling is awesome!!”
Gerry
Ingredients List
Here’s what you’ll need to make this easy rhubarb and strawberry cobbler recipe. (For the exact ingredient amounts, scroll down to the printable recipe card at the end of this post.)
Strawberry Rhubarb Filling:
- Rhubarb – Chop it into 1/2-inch pieces.
- Strawberries – The sweeter, the better! Chop these into 1/2-inch pieces as well.
- Lemon juice – This adds a touch of brightness to the filling. Use freshly squeezed lemon juice for the best, freshest flavor.
- Sugar – This helps to counter the tart flavor of the rhubarb + it brings out the natural juices in the fruits.
- Cornstarch – This helps to thicken the juices that accumulate when combining the fruits and sugar, to give a jammy texture to the filling.
Cobbler Topping:
- Flour – All-purpose flour is the base of the cobbler dough.
- Sugar – Add this to the dough to sweeten it, plus sprinkle it over the top for a sparkly effect and crispy texture.
- Baking powder – This gives rise to the dough.
- Salt – This gives contrast to the sweetness.
- Butter – Unsalted butter adds rich flavor and texture.
- Vanilla – This adds delicious flavor to the dough.
- Water – Pour hot water over the dry cobbler ingredients to create the dough.
How To Make Strawberry Rhubarb Cobbler
To make this cobbler, first you’ll make an easy fruit filling. Then you’ll make a simple dough to dollop over the top.
Strawberry Rhubarb Filling:
- Make the fruit filling. In a large bowl, stir together the chopped rhubarb and strawberries, and lemon juice. Add sugar and stir to combine. Then sprinkle cornstarch over the top and stir to combine again.
- Add fruit filling to baking dish. Transfer filling mixture, along with any accumulated juices, to a 9″ x 13″ baking dish. Spread into an even layer.
Cobbler Topping:
- Make the cobbler dough. In a large bowl, whisk the flour, sugar, baking powder, and salt. Use a rigid pastry cutter or fork to cut the cold, cubed butter into the dry ingredients until you have pea-sized crumbs. Then drizzle the hot water and vanilla over the top.
- Fold to combine. With a wooden spoon, very quickly fold everything together until it’s just barely combined, with a bit of a shaggy, clumpy appearance.
- Assemble. Dollop the cobbler topping over the strawberry rhubarb filling. Sprinkle sugar over the cobbler topping.
- Bake. Place in a 350°F oven and bake for 60-65 minutes, or until the filling is thickened and bubbling at the edges and the cobbler topping is golden.
Tips for Success
This dessert is very, very easy to make – and here are a few tips, for the absolute best strawberry rhubarb cobbler.
- Use fresh rhubarb. I always recommend using fresh rhubarb in baking recipes. If you only have access to frozen rhubarb, just be sure to add it to the recipe while it’s still frozen – do not thaw it first. I find that frozen rhubarb releases more moisture than fresh rhubarb when it’s baked – so your filling may end up with a looser consistency that is less thickened and jammy.
- Do not alter the filling ratio. I have been using this same ratio of rhubarb, strawberries, lemon juice, sugar, and cornstarch for a very long time, and this dessert always bakes up beautifully.
- Do not overmix the dough. After you drizzle in the hot water and vanilla, you’ll want to quickly fold everything together to create the cobbler topping – and you’ll want to take care to not overmix it. Stop folding when you still see just a bit of exposed flour remaining. The dough should look rough and shaggy, not smooth.
- Dollop the cobbler topping. To achieve the baked “cobblestone” appearance, it’s important to only dollop the cobbler topping over the filling, and leave it with a rough appearance. Resist the urge to press or spread the cobbler topping.
- DO add that final sprinkle of sugar! That sugar sprinkle over the cobbler topping gives a delightful crisp, crunchy texture to the cobbler once it’s baked. Do not skip it!
- Let it cool a bit. I recommend letting the cobbler cool for 15 minutes or so before serving. This allows the filling to set up a little more.
Serving Suggestions
My favorite way to serve strawberry rhubarb cobbler is while it’s still warm from the oven, in individual low, wide bowls. I like to add scoops of vanilla ice cream and watch it slowly melt into pretty swirls in the warm strawberry rhubarb mixture.
You can also serve this with freshly whipped cream or simply a splash of cream.
How to Store Leftovers
This dessert will always be best on the day it’s made, as the biscuit topping will soften and soak up the juices the longer it sits.
But you can store this strawberry rhubarb cobbler at cool room temperature for a couple days on the counter – for the crispest cobbler topping, do not cover it. Or cover the dessert and store in the fridge for up to 4 days.
You can reheat the baking dish or individual serving bowls of dessert in the microwave or oven.
More Rhubarb Recipes:
Strawberry Rhubarb Cobbler
Ingredients
Strawberry Rhubarb Filling
- 6 cups chopped (½" pieces) rhubarb (I recommend using stalks that are bright to deep red in color, about ¾" thick.)
- 2 cups chopped (½" pieces) strawberries
- 1 tablespoon fresh lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
Cobbler Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus 1 tablespoon to sprinkle over the top
- 2 teaspoons baking powder
- ½ teaspoon Morton kosher salt
- ¾ cup cold unsalted butter, cut into cubes
- 1 tablespoon pure vanilla extract
- ⅓ cup hot water (just use very hot water from the faucet, do not boil the water)
Instructions
- Preheat oven to 350°F.
Strawberry Rhubarb Filling
- In a large bowl, stir together rhubarb, strawberries, lemon juice. Add sugar and stir to combine. Then sprinkle cornstarch over the top and stir to combine again.
- Transfer filling mixture, along with any accumulated juices, to a 9" x 13" baking dish. Spread into an even layer. Set aside.
Cobbler Topping
- In a large bowl, whisk flour, 1 cup of the sugar, baking powder, and salt. Add cold, cubed butter and use a rigid pastry cutter to cut the butter into the dry ingredients until you have pea-sized crumbs.
- Add hot water to a liquid measuring cup, then add the vanilla to the measuring cup. Drizzle this over the cobbler mixture. Then use a wooden spoon to very quickly fold it together. It's important to not overmix or press this into a smooth dough – you want to have some of the dry flour mixture still showing through, so it looks a bit shaggy and you can still see lumps of butter. It should be moist and "clumpy".
- Dollop the cobbler topping over the strawberry rhubarb filling in an even layer, leaving 1" of strawberry rhubarb filling exposed around the edge. Do not press or spread the cobbler topping – the top should have a rough appearance.
- Sprinkle remaining tablespoon of sugar evenly over the cobbler topping.
Bake
- Bake for 60-65 minutes, or until the filling is thickened and bubbling at the edges and the cobbler topping is golden. Remove from oven to a cooling rack and let rest for at least 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
Nutrition Information:
This post was originally published in 2016, and then updated in 2024.
Strawberry Rhubarb is my absolute summer favorite, this cobbler is right up my alley!
The biscuity cobbler topping is perfection, crunchy and soft – and the filling is awesome!!
I don’t know about you, but cobblers make me so happy!!! This is beautiful!
This is my kind of cobbler
this looks wonderful!
I grow rhubarb but never made cobbler, usually crumble. This looks like a recipe I must try ;) Thanks for sharing!
This cobbler is perfection! I’m on a huge strawberry crush right now – I’m pretty sure I’ll have a constant flow all summer long!
The cobbler topping is ingenious! I love how you get the texture, but don’t lose out on the beautiful red mix underneath. I was planning on making some fruit crisps next week, but might have to try this cobbler instead!
Love the look of this cobbler. Saving this for when it’s strawberry season here in South Africa!