Strawberry Rhubarb Cobbler
Strawberry rhubarb cobbler is made by spooning sugared strawberries and rhubarb over a simple vanilla batter poured into melted butter. As it bakes, the batter rises around the fruit, creating a golden, tender cobbler with a juicy, sweet-tart filling.
Updated May 2026 with expanded recipe notes and clearer instructions.
Strawberry rhubarb cobbler is one of the easiest summer desserts I make when rhubarb is in season and strawberries are starting to show up here in Nova Scotia. It’s rich and buttery, with soft jammy fruit and little pockets of sweet strawberry and tart rhubarb throughout.
I melt the butter right in the baking dish in the oven, pour the batter over top, and spoon the sugared fruit on last. As it bakes, the edges turn golden and caramelised, the centre stays tender, and the fruit settles into the batter instead of sitting in a separate layer.
Jump to:
A Note From Kelly
Cobbler is the dessert I make when I’m craving pie but don’t have the energy to fuss with pastry. It still has that familiar sweet-tart fruit filling, but the batter does the work in the oven instead of making a mess all over my kitchen counter.
Ingredients for Strawberry Rhubarb Cobbler
Ingredient Notes
- Butter (Salted): I use salted butter for all of my recipes.
- Milk (Whole): I use whole milk for all of my recipes.
- Rhubarb: Fresh or frozen rhubarb can be used, and it should be chopped into ½-inch pieces so it softens evenly.
- Salt: I use table salt for all of my recipes.
- Strawberries: Fresh or frozen strawberries both work, and quartering them helps the pieces hold their shape without being too large.
- 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
- Butter (Salted): Use ¾ cup (170 g) of unsalted butter plus an extra pinch of table salt in place of the salted butter.
- Flour (All-Purpose): Use an equal amount of cake and pastry flour.
- Milk : You can substitute 2% milk or 10% cream, also called blend, in place of whole milk.
- Salt (Table): Swap the table salt for ½ teaspoon of fine sea salt.
- Vanilla Extract: Use half the amount of pure almond extract.
Recipe Variations for Strawberry Rhubarb Cobbler
- Cardamom: ¼ teaspoon, ground, mixed into the batter with the baking powder
- Cinnamon: ½ to 1 teaspoon, ground, stirred into the fruit mixture with the sugar
- Ginger: 1 ½ teaspoons, freshly grated, mixed into the strawberries and rhubarb before adding the sugar
- Orange Zest: 1 tablespoon, finely grated, added to the batter with the milk and vanilla
- White Chocolate: ⅓ cup (55 g), chopped, scattered over the cobbler after cooling for 10 minutes
- Vanilla Sugar: Replace the granulated sugar in the batter with an equal amount of vanilla sugar. For homemade vanilla sugar, see our recipe over on The Baked Collective.
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. Toss the strawberries and rhubarb with part of the sugar and salt, then set the fruit aside while you make the batter.
STEP 2. Whisk the dry batter ingredients together, then stir in the milk and vanilla until smooth.
STEP 3. Melt the butter in the baking dish in the oven, pour the batter over top, then spoon the sugared fruit and juices evenly over the batter.
STEP 4. Bake until the cobbler is golden on top and the batter is set in the centre.
Kelly’s Top Tips
- I like to quarter the strawberries instead of slicing them thinly so they hold their shape while the cobbler bakes.
- Cut down on dishes by melting the butter right in the baking dish while the oven preheats.
- Pour the batter over the melted butter, but don’t stir them together.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- Stir the strawberries and rhubarb with the sugar and salt first so the fruit has time to release some juices while you make the batter.
Storage for Strawberry Rhubarb Cobbler
- Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the baking dish in a 300ºF (150ºC) oven until heated through.
Recipes Related To Strawberry Rhubarb Cobbler
Printable Recipe Card
Strawberry Rhubarb Cobbler
Equipment
- 9 x 13-inch (23 x 33 cm) baking dish
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Whisk
Ingredients US cups or click for Metric grams
- 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
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 until the fruit is evenly coated, then set aside.
- Place the butter in the baking dish, then set the dish in the oven for 4 to 5 minutes, or until the butter is fully melted.
- While the butter melts, whisk the flour, remaining sugar, baking powder, and remaining salt in a separate bowl. Stir in the milk and vanilla until a smooth batter forms.
- Wearing oven mitts, remove the dish of melted butter from the oven and carefully swirl the butter over the bottom and partway up the sides of the baking dish.
- Pour the batter evenly over the melted butter and smooth the top lightly. Spoon the fruit mixture and any juices evenly over the batter.
- Wearing oven mitts, carefully return the dish to the oven and bake for 45 to 50 minutes, or until the top is golden and the centre is set. Cool slightly before serving warm with ice cream or whipped cream.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- Stir the strawberries and rhubarb with the sugar and salt first so the fruit has time to release some juices while you make the batter.
Storage
- Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the baking dish in a 300ºF (150ºC) oven until heated through.
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.
More Dessert Recipes
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
Yum! This is exactly what I had in mind. The edges are crunchy and buttery and the rest is soft and sweet. Thanks