Strawberry Rhubarb Cobbler
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Sweet strawberries and tart rhubarb melt together into the most gorgeous, jammy filling, all tucked beneath a tender, flaky cobbler topping. It’s simple, nostalgic, and exactly the kind of dessert that makes you want to grab a spoon and dig in.
I love that time of year when local summer fruits start popping up at the grocery store. It always feels like a promise of sunshine and fun that’s just around the corner. So, when I spot baskets of strawberries, I know it’s time to make this strawberry rhubarb cobbler again; it’s a summer tradition!
I’ll be honest – this recipe was born out of pure laziness. We all know that strawberry and rhubarb are a match made in heaven, with that perfect balance of sweet and tart. One day, I was craving a strawberry rhubarb pie but couldn’t be bothered to make a crust. So, instead, making a rustic biscuit topping with a cobbler was a winning option – it’s all the nostalgic, cozy vibes of a pie, with way less effort.
Key ingredients
Aside from the usual baking suspects, this is what you need:
- Strawberry and rhubarb: Fresh is best for this recipe. In a pinch, you could use frozen. Be mindful that frozen fruit will release more liquid, so consider bumping up the cornstarch slightly.
- Vanilla Extract: You’ll find this is the baking section of your supermarket.
- Butter: You want to use cold butter for this recipe.
- Coarse sugar: You want it to be coarse, as this will add a little crunch, adding a bakery style finish!
5 cobbler tips for the best bake
- Don’t rush: The fruit needs the time in the oven to get jammy and gooey, so you don’t want to cut it’s time short. Let it go in for the full 45 minutes as per the instructions, until the cobbler crust is golden brown.
- Even layer: Make sure the fruit is in an even layer before you bake this summer dessert. This way, it’ll cook through evenly.
- Mixing the dough: Once you add the milk and vanilla, mix the batter until it is just combined – if you overmix, it’ll get tougher – we want it tender and fluffy!
- Don’t skip the sugar on top: That sprinkle of coarse sugar on the dough isn’t just for looks- it adds a subtle crunch and gives your cobbler a bakery-style finish.
- Let it rest: You want to let it cool for around 15 minutes when it comes out of the oven. This helps the filling to thicken up, giving you those delicious jammy spoonfuls!
Serving suggestions
Use a large spoon to serve some up into bowls. Add some coconut whipped cream, vanilla ice cream or toasted coconut ice cream, or whipped cream.
Storage
Storage: I recommend inviting friends over and enjoying this when it’s fresh. However, if you do have leftovers, you’re in luck, as they do keep well. Just cover the baking dish with beeswax wrap, or transfer the leftovers to a covered container. Then, pop it in the fridge for up to four days.
Reheat: Pop it back into the oven until it’s warmed through.
Strawberry Rhubarb Cobbler Recipe
Ingredients
Strawberry Rhubarb Cobbler Filling
- 6 cups sliced strawberries
- 6 cups sliced rhubarb
- ¾ cup granulated sugar
- ¼ cup cornstarch starch
The Cobbler Topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter (cold)
- 1 tablespoon vanilla extract
- ½ cup milk
- ¼ cup coarse sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Combine all the filling ingredients in a large bowl and mix well. Pour it into a 9"x 13" baking dish.6 cups sliced strawberries, 6 cups sliced rhubarb, ¾ cup granulated sugar, ¼ cup cornstarch starch
- In the same bowl, mix the flour, sugar, baking powder, and sea salt. Cut the butter into pieces and add it to the bowl. Use a pastry cutter or your fingers to mix the butter into the flour until it's crumbly and the pieces are no bigger than the size of a pea.1 ½ cups all-purpose flour, ⅓ cup granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon sea salt, ½ cup unsalted butter
- Pour the vanilla into a ½ cup measuring cup and then add milk to fill.1 tablespoon vanilla extract, ½ cup milk
- Pour the vanilla and milk mixture into the flour and mix until a sticky dough forms.
- Divide the dough into 8 pieces, flatten them slightly, and place them on top of the strawberries and rhubarb to create a cobblestone effect. Sprinkle the coarse sugar over the dough.¼ cup coarse sugar
- Put the baking dish into your oven and bake for 45 minutes, until the fruit is bubbling and the cobbler is golden. Let it cool for 15 minutes so the fruit can set up slightly before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More summer desserts to try
For more inspiration, check out all of my dessert recipes!
Is there any way to get the old recipe? I thought I was losing my mind but then saw it was recently updated! thanks!!
Hi Tara! You’re right, I recently updated the recipe. You can see the old recipe here. Note that it is an archived page, so you can see the recipe but not all the links work as they do on my website. Hope that helps!
Made this with a few adaptions as we don’t like coconut. Swapped golden caster sugar for the coconut sugar, oats for desiccated coconut, and butter for the coconut oil (it’s lower in saturated fats) and normal gf flour instead of almond flour. It was delicious! We discovered that you need to slice the rhubarb really finely or it won’t be cooked when your strawberries are. We needed to cook it for nearly 50mins. Definitely will be making this again.
I’m so happy to hear you liked the recipe! Hooray!