I finally landed on a Strawberry Rhubarb Cobbler that balances sweet and tart with a crisp, buttery topping and a little secret to keep the filling perfectly juicy alongside a scoop of vanilla ice cream.

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I always thought a summer dessert had to be either sickly sweet or painfully tart, then I found this Strawberry Rhubarb Cobbler and it changed my mind. The strawberries and rhubarb play off each other so weirdly good, bright and a little stubborn, and that contrast makes you want to keep tasting.

It’s simple enough to pull together after work but feels like a secret you only tell close friends. If you like poking around in Rhubarb Desserts Recipes you’ll see how honest this one is, not fussy, just surprising.

Try it once and you’ll be curious what else you can do.

Ingredients

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strawberries: sweet, juicy, add vitamin C and fiber, brighten the filling flavor.
rhubarb: tart backbone, low calorie, lots of fiber, needs sweetness to balance.
sugar: obvious sweetener, adds structure and shine, mostly simple carbs.
cornstarch: thickens the juices so filling isnt runny, neutral taste.
butter: makes topping rich and tender, provides fat and flavor.
all purpose flour: builds the biscuit like topping, mostly carbohydrates.
milk or buttermilk: hydrates and tenderizes dough, adds a little tang.
lemon juice: brightens fruit flavors and balances sweetness with acid.

Ingredient Quantities

1 pound strawberries, hulled and halved (about 4 cups)

1 pound rhubarb, trimmed and chopped (about 3 cups)

3/4 cup granulated sugar, plus a little extra if you like it sweeter

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

1 1/2 cups all purpose flour

1/3 cup granulated sugar for the topping

1 tablespoon baking powder

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

2/3 cup milk or buttermilk

1 large egg, lightly beaten (optional, makes topping richer)

Turbinado or coarse sugar for sprinkling on top (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and butter a 9×9 or similar baking dish, set aside.

2. In a large bowl toss 1 pound hulled, halved strawberries and 1 pound chopped rhubarb with 3/4 cup granulated sugar (add a little extra if you like it sweeter), 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and a pinch of salt. Let it sit 10 to 15 minutes to macerate and release juices.

3. Make the topping: whisk together 1 1/2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/4 teaspoon salt in a bowl.

4. Cut 6 tablespoons cold unsalted butter into the dry mix until pea sized crumbs using a pastry cutter, two forks or a food processor. Dont overwork it; small chunks of butter help make the topping flaky.

5. Stir in 2/3 cup milk or buttermilk just until the dough comes together and is a bit lumpy. If you want richer topping, beat 1 large egg and mix it with the milk before adding. The batter should be thick not runny.

6. Pour the fruit and any juices into the prepared dish, spreading evenly. Drop spoonfuls of the topping over the fruit leaving small gaps so steam can escape, then gently spread a few spots if needed so fruit peeks through.

7. If you used the egg, brush the topping lightly with the beaten egg for extra browning, then sprinkle turbinado or coarse sugar on top if you want a crunchy finish.

8. Bake 35 to 45 minutes until the topping is golden and the filling is bubbling. If the top is getting too dark before the filling bubbles, tent loosely with foil for the last 10 minutes.

9. Let the cobbler cool 15 to 20 minutes so the filling thickens, then serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge up to 3 days and reheat in a 350°F oven to revive the crust.

Equipment Needed

1. 9×9 (or similar) baking dish, buttered
2. Large mixing bowl for the fruit
3. Medium mixing bowl for the topping
4. Measuring cups and spoons
5. Pastry cutter or two forks or a small food processor (use cold butter, dont overwork it)
6. Knife and cutting board for the strawberries and rhubarb
7. Rubber spatula or wooden spoon to fold and spread the topping
8. Pastry brush for the egg wash (optional) and a rimmed baking sheet to catch drips or tent with foil
9. Oven mitts and a cooling rack for resting the cobbler after baking

FAQ

Can I use frozen strawberries or rhubarb? Yes, you can. Thaw and drain well so the filling isnt watered down, then toss with the cornstarch; you might add an extra tablespoon of cornstarch if the fruit seems very watery.

How do I stop the topping from getting soggy? Cut the butter cold into the flour until pea sized, and dont overmix the topping when you add milk. Brushing the top with the beaten egg and sprinkling coarse sugar helps it brown and crisp, and bake until the fruit is bubbling at the edges.

Can I make this ahead or freeze it? Yes. You can assemble and refrigerate unbaked for up to 24 hours then bake straight from the fridge, adding a few extra minutes. Baked cobbler freezes well wrapped for 2 to 3 months; thaw overnight in the fridge and reheat at 325 F until warmed through.

Any easy swaps for dairy, egg or gluten? Use a plant milk and vegan butter or coconut oil to make it dairy free, omit the egg or use a flax egg for richness, and swap a 1 to 1 gluten free flour blend for the all purpose flour though texture may be slightly different.

My rhubarb is super tart, how sweet should I make the filling? Taste as you go. If it tastes too sharp after you mix fruit, add another 1/4 to 1/2 cup sugar or a little honey or maple syrup. Lemon brightens the flavor so don’t skip it, but adjust sugar to your liking.

How should I reheat and serve the leftovers? Warm single portions in a microwave for 30 to 60 seconds or reheat the whole pan at 325 F for 15 to 25 minutes until hot. Serve warm with vanilla ice cream or whipped cream for the best contrast.

Strawberry Rhubarb Cobbler Recipe Substitutions and Variations

Strawberries — frozen strawberries work fine, use the same weight (about 1 lb). Let them mostly thaw and drain off a little juice so the filling isn’t too runny, they’ll be softer but still tasty.
Rhubarb — if you cant find fresh rhubarb, swap with 1 lb tart apples (Granny Smith), peeled and chopped, or use extra strawberries plus an extra tablespoon lemon juice to bring back the tartness.
Cornstarch — replace with arrowroot or tapioca starch, same amount (2 tbsp). If you use frozen fruit, add a little more since frozen fruit often releases more liquid.
Cold butter in the topping — for dairy free use solid coconut oil or chilled vegetable shortening, cut in the same way and amount (6 tbsp). Coconut oil will add a hint of coconut, shortening keeps the topping neutral and flaky.

Pro Tips

1. Keep the butter really cold and work the topping fast, small pea sized bits of butter are good. If you mash it too much the topping gets dense instead of flaky so stop when it’s still a bit lumpy.

2. Taste the fruit after it starts to sit, rhubarb can be way tart so dont be shy to add a little more sugar or a splash of lemon if it needs brightening. Adjust to your sweetness not someone elses.

3. Wait for the filling to be actively bubbling in the center before you pull it, cornstarch only thickens once it hits a boil. If the top is browning too fast tent loosely with foil and keep baking until the middle is bubbling.

4. Let it cool 15 to 20 minutes so the filling sets, that makes serving way cleaner. Leftovers come back to life in a 350°F oven for 10 to 15 minutes, not the microwave, that makes the topping soggy.

Strawberry Rhubarb Cobbler Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

329

kcal

Equipment: 1. 9×9 (or similar) baking dish, buttered
2. Large mixing bowl for the fruit
3. Medium mixing bowl for the topping
4. Measuring cups and spoons
5. Pastry cutter or two forks or a small food processor (use cold butter, dont overwork it)
6. Knife and cutting board for the strawberries and rhubarb
7. Rubber spatula or wooden spoon to fold and spread the topping
8. Pastry brush for the egg wash (optional) and a rimmed baking sheet to catch drips or tent with foil
9. Oven mitts and a cooling rack for resting the cobbler after baking

Ingredients

1 pound strawberries, hulled and halved (about 4 cups)
1 pound rhubarb, trimmed and chopped (about 3 cups)
3/4 cup granulated sugar, plus a little extra if you like it sweeter
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups all purpose flour
1/3 cup granulated sugar for the topping
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup milk or buttermilk
1 large egg, lightly beaten (optional, makes topping richer)
Turbinado or coarse sugar for sprinkling on top (optional)

Directions

Preheat oven to 375°F (190°C) and butter a 9×9 or similar baking dish, set aside.
In a large bowl toss 1 pound hulled, halved strawberries and 1 pound chopped rhubarb with 3/4 cup granulated sugar (add a little extra if you like it sweeter), 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and a pinch of salt. Let it sit 10 to 15 minutes to macerate and release juices.
Make the topping: whisk together 1 1/2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/4 teaspoon salt in a bowl.
Cut 6 tablespoons cold unsalted butter into the dry mix until pea sized crumbs using a pastry cutter, two forks or a food processor. Dont overwork it; small chunks of butter help make the topping flaky.
Stir in 2/3 cup milk or buttermilk just until the dough comes together and is a bit lumpy. If you want richer topping, beat 1 large egg and mix it with the milk before adding. The batter should be thick not runny.
Pour the fruit and any juices into the prepared dish, spreading evenly. Drop spoonfuls of the topping over the fruit leaving small gaps so steam can escape, then gently spread a few spots if needed so fruit peeks through.
If you used the egg, brush the topping lightly with the beaten egg for extra browning, then sprinkle turbinado or coarse sugar on top if you want a crunchy finish.
Bake 35 to 45 minutes until the topping is golden and the filling is bubbling. If the top is getting too dark before the filling bubbles, tent loosely with foil for the last 10 minutes.
Let the cobbler cool 15 to 20 minutes so the filling thickens, then serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge up to 3 days and reheat in a 350°F oven to revive the crust.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.