Why You’ll Love This Recipe

Strawberry Rhubarb Cobbler is a warm, rustic dessert that pairs sweet strawberries and tart rhubarb under a golden, biscuit-like topping. This cozy classic is the perfect blend of fruit and buttery crust, simple to make and ideal for spring and summer occasions. Served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s comfort food at its best.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fruit filling

fresh rhubarbfresh strawberriessugarcornstarchlemon juicevanilla extract

For the cobbler topping

all-purpose floursugarbaking powdersaltunsalted butter (cold and cubed)milk (or buttermilk)vanilla extract

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch or similar baking dish.

Wash and chop rhubarb and strawberries into bite-sized pieces.

In a large bowl, toss the fruit with sugar, cornstarch, lemon juice, and vanilla extract until well coated.

Pour the fruit mixture into the prepared baking dish and spread evenly.

In a separate bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in the milk and vanilla extract just until combined—do not overmix.

Drop spoonfuls of the cobbler batter over the fruit filling, leaving some gaps.

Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling.

Let cool for 15–20 minutes before serving.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 15 minutesBaking time: 40–45 minutesCooling time: 15–20 minutesTotal time: 1 hour 10–15 minutes

Variations

Add a pinch of cinnamon or nutmeg to the fruit filling for extra warmth.

Use brown sugar in the topping for a deeper flavor.

Swap part of the strawberries for raspberries or blueberries.

Add chopped nuts or oats to the topping for texture.

storage/reheating

Store leftover Strawberry Rhubarb Cobbler covered in the refrigerator for up to 4 days.Reheat individual servings in the microwave for 30–45 seconds or warm in the oven at 325°F (160°C) for 10–15 minutes.Cobbler can be frozen after baking—wrap well and freeze for up to 2 months. Thaw overnight and reheat before serving.

FAQs

Can I use frozen fruit?

Yes, thaw and drain well before using to avoid excess moisture.

Does the topping cover all the fruit?

No, traditional cobbler has a rustic look with gaps between the topping spoonfuls.

Can I make this gluten-free?

Use a gluten-free flour blend that includes a binder like xanthan gum.

Can I make it dairy-free?

Use plant-based butter and milk substitutes for a dairy-free version.

Why is my filling runny?

It may need more thickening or cooling time. Cornstarch helps the filling set as it cools.

Can I make it ahead?

Yes, prepare and bake the cobbler, then reheat before serving.

Is it best served warm or cold?

Warm is best, especially with ice cream or cream, but it’s delicious cold too.

Can I use just rhubarb or just strawberries?

Yes, but adjust the sugar depending on the tartness or sweetness of your fruit.

How do I know when it’s done?

The topping should be golden and a toothpick inserted comes out clean, with the filling bubbling at the edges.

What pan should I use?

A 9×9-inch dish works well, but you can also use an 8×8-inch or similar-sized baking pan.

Conclusion

Strawberry Rhubarb Cobbler is a comforting, easy-to-make dessert that celebrates the vibrant flavors of the season. With its golden, fluffy topping and juicy fruit base, it’s a timeless recipe that brings warmth and joy to any table. Serve it warm and savor every bite.