Strawberry Rhubarb Cobbler

5 from 1 vote

Strawberry rhubarb cobbler is one of the easiest summer desserts. It’s bright in flavour, with jammy fruit and a tender, buttery crust.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Canadian

Servings: servings

Calories: 434kcal

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.

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.

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.