Rhubarb Strawberry Cobbler
Easy Rhubarb Strawberry Cobbler is a recipe of sweet strawberries and tart rhubarb, with a cake-like topping. Serve with vanilla ice cream!
Last week we dove right into this Rhubarb Strawberry Cobbler. My mom’s yummy cobbler is truly the best! This family favorite desert is sweet and tart, chock-full of summer berries and rhubarb. And the best part is a thick crust, so easy to make.
Rhubarb Strawberry Cobbler
With fresh rhubarb and strawberries in the stores now, this is it! My mom cooked with a lot of rhubarb, because she’d cross the river and get it free from the orchards in our area. If you love raspberries, then try our Raspberry Crisp. Or for breakfast, our Raspberry Rhubarb Buttermilk Cake. Delish!
Strawberries and rhubarb are one of my favorite flavor combinations. This easy fruit dessert recipe is one of my favorites to make for company! Somewhere between a cake, and a cobbler, is this mixture of fruit with a thick, buttery batter baked on top. And the “icing on the cake” is serving it with vanilla ice cream.
The thick crust is so easy, and it’s delicious served with my mom’s Old-Fashioned Homemade Vanilla Ice Cream recipe! Or, try this Rhubarb Buttermilk Coffee Cake for a holiday weekend!
Why we love this recipe
- This Strawberry Rhubarb Cobbler is easy to make.
- We love the thick biscuit-like cobbler crust.
- It’s a great dessert to serve in the spring and summer months, and delicious served warm with vanilla ice cream.
Gather these ingredients
- Fresh strawberries + rhubarb
- Brown sugar
- Lemon juice
- Unsalted butter
- Eggs
- Vanilla extract
- Whole milk
- All purpose flour
- Baking soda + baking powder
- Sugar
How do you make a Rhubarb Strawberry Cobbler?
- Prepare a 9×11 (or 9×13) baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the flour, baking soda, baking powder, and salt; stir to combine and set aside.
- In a medium mixing bowl, combine sugar and eggs, stir until smooth, then add in the vanilla and melted butter.
- Gently fold the wet ingredients into the dry until combined and smooth. Pour into the prepared baking dish.
- Pour the strawberries and rhubarb into the center and gently spread into the batter.
- Bake until the batter is golden brown and set.
- Serve warm with vanilla ice cream!
Tips and substitutions:
- Optional to use all strawberries for this recipe, or follow this Best Strawberry Cobbler recipe (if you don’t like rhubarb).
- Another option is to freeze your summer fruit. You can lay everything out in a single layer on a baking sheet in the freezer until it freezes solid, then store it in an air tight freezer bag. This recipe works great with either fresh or frozen fruit.
- Do you eat Strawberry Rhubarb Cobbler hot or cold? Rhubarb Strawberry Cobbler is a classic dessert that is sweet and tart at the same time. Serve warm with vanilla ice cream, or fresh whipped cream!
- Do I need to cook rhubarb before making a pie? No, you do not have to precook rhubarb for pie or cobbler. Just chop it up, and mix with the strawberries!
- Pour the strawberries and rhubarb onto the batter, then gently spread into the batter! So easy!
- Does Strawberry Rhubarb Cobbler need to be refrigerated? This cobbler can be kept at room temperature for up to 36 hours. We keep it covered with foil.
- You can also bake, cool, and freezer this cobbler!
Enjoy!
More strawberry desserts you may want to try:
If you’re in to making a fancy pie, try this Strawberry Rhubarb Pie!
Get the Recipe:
Rhubarb Strawberry Cobbler Recipe
Ingredients
Filling:
- 2 c strawberries, cut into bit size pieces
- 2 c rhubarb, sliced 1/4’’ thick
- ½ c brown sugar
- 1 Tbsp lemon juice
- ¼ c unsalted butter, melted
Batter:
- 2 eggs, beaten
- 1 tsp vanilla
- ½ c whole milk
- 1 ½ c all purpose flour
- ¾ tsp baking soda
- 1 tsp kosher salt
- ¼ tsp baking powder
- ¾ c white sugar
Instructions
- Preheat oven to 350 degrees, and prepare a 9X11 or similar sized baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the flour, baking soda, baking powder, and salt; stir to combine and set aside.
- In a medium mixing bowl, combine sugar and eggs, stir until smooth, then add in the vanilla and melted butter.
- Gently fold the wet ingredients into the dry until combined and smooth. Pour into the prepared baking dish. Pour the strawberries and rhubarb into the center and gently spread into the batter. Bake in the oven for 40-43 minutes, or until the batter is golden brown and set.
- Serve warm with vanilla ice cream!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
