Strawberry Rhubarb Cobbler
Strawberry rhubarb cobbler is one of the easiest summer desserts to make. It’s rich, buttery, and filled with soft, jammy fruit that still holds individual pops of sweet strawberry and tart rhubarb.
I grew up with strawberry rhubarb pie and freezer jam. My mum made them often, especially for my dad, who loved rhubarb, but I didn’t try making cobbler until last summer. I was surprised by how simple it was to put together and how delicious it is.
You melt the butter right in the dish, pour in the batter, then spoon the sugared fruit over the top. That’s it. As it bakes, the sugar and butter caramelise around the edges, creating golden, chewy corners and a tender crust that is soooo rich. This is definitely a dessert for the butter lovers! Also, you don’t need any special tools, just a mixing bowl and a 9 x 13-inch baking dish, and you’ll have a warm, homemade dessert in about an hour.
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Ingredients For Strawberry Rhubarb Cobbler
Ingredient Notes
- Baking Powder: Ensure it’s fresh to allow the batter to rise properly. If it’s been open for more than six months, it may not work as well.
- Butter: I use salted butter for all of my recipes.
- Flour: All-purpose flour is used in this recipe.
- Milk: I use whole milk in this recipe.
- Rhubarb: Fresh or frozen, both work. If using frozen, do not thaw before baking, as this may cause the release of too much liquid.
- Salt: I use table salt. It’s divided in the recipe, so be sure to measure and add it at the right stages.
- Strawberries: Fresh or frozen, both work well. If using whole frozen strawberries, thaw them slightly and quarter while still partially frozen to make cutting easier and avoid mushiness.
- Sugar (Granulated): Divided in the recipe, so make sure to measure accurately for each step.
- Vanilla Extract: Use any vanilla you like or have on hand.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can substitute an equal amount of cake & pastry flour.
- Butter: Unsalted butter works just as well. I would suggest increasing the salt in the recipe slightly.
- Milk: You can use ¾ cup of buttermilk or ¾ cup of 2% milk in place of whole milk.
- Salt: Use fine sea salt or kosher salt in equal amounts.
- Sugar (Granulated): You can use an equal amount of cane sugar.
- Vanilla Extract: Almond extract or maple extract can be used.
Recipe Variations
Try any of the following for a twist on this strawberry rhubarb cobbler recipe:
- Almonds: ½ cup, sliced, sprinkled on top before baking
- Cinnamon: ½ teaspoon, ground, mixed into the flour mixture
- Crystallised Ginger: ¼ cup, finely chopped, stirred into the fruit mixture
- Lemon Zest: 1 teaspoon, finely grated, stirred into the fruit
- Lavender Sugar: Replace ¼ cup of the granulated sugar used in the fruit mixture with lavender sugar
- Pecans: ½ cup, chopped, sprinkled on top before baking
- White Chocolate Chips: ½ cup, folded into the batter just before baking
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Strawberry Rhubarb Cobbler
STEP 1: Combine the strawberries, rhubarb, sugar, and salt in a bowl. Stir to coat the fruit evenly.
STEP 2: While the butter melts in the oven in a baking dish, whisk the dry ingredients in a bowl. Stir in the milk and vanilla until the mixture is smooth.
STEP 3: Pour the batter over the melted butter, then spoon the fruit mixture evenly over the top.
STEP 4: Bake until golden and set. Cool slightly before serving warm.
Expert Tips
1. Don’t worry if the batter looks thin or a bit lumpy. It smooths out in the oven.
2. Spoon the fruit gently over the batter instead of dumping it, so you don’t lose the buttery top layer.
3. The corners are the best part, so make sure to save some for yourself!
Recipe Notes
- Cut the rhubarb into even pieces so it bakes at the same rate as the strawberries.
- Gently smooth the batter over the butter, but don’t stir. Layering is key to the cobbler’s texture.
- You can use frozen fruit straight from the freezer without thawing.
- Start checking the cobbler at the 40-minute mark. You’re looking for a golden top, bubbly edges, and a set batter with no visible jiggle.
- The cobbler may puff slightly in the oven and settle as it cools.
Storage
- Store covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes or until warmed through. You can also gently heat portions in the microwave.
Recipes Related To Strawberry Rhubarb Cobbler
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Printable Recipe Card
Strawberry Rhubarb Cobbler
Special Equipment
- 9 x 13-inch (23 x 33 cm) baking dish
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Whisk
Ingredients
- 2 cups strawberries, quartered, fresh or frozen
- 2 cups rhubarb, chopped into ½-inch (1.25 cm) pieces, fresh or frozen
- 1 ¾ cups granulated sugar, divided
- ½ teaspoon table salt, divided
- ¾ cup salted butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ cup whole milk
- ½ teaspoon vanilla extract
Looking for ingredient notes, substitutions, or step-by-step photos? Scroll up in the post for tips and images.
Instructions
- Preheat the oven to 350°F (180°C) and have a 9 x 13-inch (23 x 33 cm) baking dish ready.
- Place the strawberries, rhubarb, ¾ cup (150 g) of the sugar, and ¼ teaspoon of the salt in a mixing bowl. Stir to coat the fruit in sugar and set aside.
- Place the butter in the baking dish, then place the dish in the oven for 4 to 5 minutes, or until the butter is fully melted. Carefully remove the dish from the oven.
- While the butter is melting, whisk the flour, remaining sugar, baking powder, and remaining salt in a separate bowl. Stir in the milk and vanilla extract until combined into a cohesive batter.
- Pour the batter evenly over the melted butter and lightly smooth the top. Spoon the fruit mixture evenly over the batter, including any juices.
- Return the dish to the oven and bake for 45 to 50 minutes, or until the top is golden and the batter is set in the centre. Cool slightly before serving warm with ice cream or whipped cream.
Recipe Notes
- Cut the rhubarb into even pieces so it bakes at the same rate as the strawberries.
- Gently smooth the batter over the butter, but don’t stir. Layering is key to the cobbler’s texture.
- You can use frozen fruit straight from the freezer without thawing.
- Start checking the cobbler at the 40-minute mark. You’re looking for a golden top, bubbly edges, and a set batter with no visible jiggle.
- The cobbler may puff slightly in the oven and settle as it cools.
Storage
- Store covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes or until warmed through. You can also gently heat portions in the microwave.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
