Why You’ll Love This Recipe

Strawberry Rhubarb Cobbler is a classic spring and summer dessert that combines the sweet juiciness of strawberries with the tart bite of rhubarb, all tucked under a golden, buttery biscuit topping. Perfect for backyard gatherings or cozy weeknight treats, this cobbler is bursting with flavor and pairs beautifully with a scoop of vanilla ice cream or whipped cream.

ingredients

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

fresh strawberriesfresh rhubarbgranulated sugarsaltcornstarchlemon juicevanilla extractall-purpose flourbaking powderunsalted buttermilk

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large bowl, combine chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until well mixed and let sit for 10 minutes.

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

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

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

Add milk and stir until a soft dough forms.

Drop spoonfuls of the dough over the fruit mixture, leaving some gaps for the fruit to bubble through.

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

Let the cobbler cool slightly before serving.

Servings and timing

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

Variations

Add a pinch of cinnamon or nutmeg to the fruit filling for a warm spice note.

Use a mix of strawberries and raspberries for extra berry flavor.

Swap the biscuit topping for a crumbly oat streusel for a different texture.

Add orange zest to the filling for a citrusy brightness.

storage/reheating

Store leftover cobbler covered in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 30-45 seconds or warm the entire dish in a 350°F oven for 15-20 minutes.

FAQs

Can I use frozen fruit?

Yes, just be sure to thaw and drain the fruit to avoid excess liquid.

Can I make this cobbler gluten-free?

Absolutely, use a 1:1 gluten-free flour blend in place of regular flour.

What’s the difference between cobbler and crisp?

Cobblers have a biscuit or cake-like topping, while crisps have a crumbly topping often made with oats.

Can I make this ahead of time?

Yes, assemble the fruit filling and topping separately, refrigerate, then bake when ready to serve.

Should I peel the rhubarb?

No need to peel it unless the stalks are very thick or tough.

Is rhubarb safe to eat raw?

Yes, but it’s extremely tart and best enjoyed cooked with sweeteners.

What can I serve with cobbler?

Vanilla ice cream, whipped cream, or a drizzle of heavy cream work wonderfully.

Can I double the recipe?

Yes, use a larger baking dish or two pans and adjust baking time slightly if needed.

Why is my cobbler topping soggy?

Make sure the topping dough is dropped in small mounds and that the filling is not too watery.

Can I freeze cobbler?

Yes, freeze after baking and cool completely. Reheat in the oven before serving.

Conclusion

Strawberry Rhubarb Cobbler is the ultimate comfort dessert, combining tangy fruit and a buttery topping into one irresistible dish. Whether served warm with ice cream or enjoyed straight from the fridge, this cobbler is a crowd-pleaser that celebrates the best of seasonal produce