This easy and delicious strawberry rhubarb cobbler is the ultimate late Spring fruit dessert! Sweet, crunchy, buttery and fruit filled.
This Strawberry Rhubarb Cobbler features a generous layer of warm fruit, topped with a delicious biscuit topping and a layer of crumbs, that crisp up beautifully as it cooks.
This is one of those desserts where you just spoon out in to a bowl and serve warm with a spoonful of whipped cream or ice cream.
Ingredients and Substitutions
Rhubarb – you can use either fresh or frozen rhubarb. For frozen rhubarb, use from frozen. No need to thaw. Allow extra baking time for the extra moisture of frozen fruit to cook off.
Strawberries – fresh strawberries will work best here, as they tend to hold their shape better. Frozen strawberries should work, but allow extra baking time for the extra moisture to cook off.
Buttermilk – use regular buttermilk or make your own version. Simply use a scant 1/2 cup of regular milk combined with 1 1/2 tsp lemon juice instead!
- You’ll notice that the recipe provides a range of sugar for the fruit filling. If you love a tart, less sweet fruit layer, go with the 1/2 cup of sugar. For those who like it sweeter, 3/4 cup of sugar is the way to go. I think the sweetness of your strawberries may also dictate. If starting with super sweet, fresh picked berries you can probably reduce the sugar accordingly. For out-of-season, less sweet strawberries, a bit more sugar might be in order.
- You don’t have to use a cast-iron skillet for this dessert. Simply use any deep baking dish in the 9-inch diameter or square range.
- This dessert has the potential to bubble over, particularly if you baking dish is not super deep. Baking on top of a baking sheet is probably a good idea.
Get the Recipe: Strawberry Rhubarb Cobbler
- 1/2-3/4 cup white sugar, (adjust depending on your taste for tart or sweet fruit filling)
- 3 Tablespoons cornstarch
- 3 cups rhubarb, fresh or frozen, chopped
- 3 cups strawberries, fresh recommended, chopped
- 1 1/2 cups all purpose flour, spooned and levelled
- 1/2 cup white granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted butter, cold, cut in to 8 pieces
- 1/2 cup buttermilk, cold
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup white granulatedsugar
- 1/3 cup all purpose flour
- 2 Tbsp butter, cold, cut into 4 pieces
- Preheat oven to 350 F with rack in centre of oven. Grease a 10-inch top diameter skillet or 9-inch round or square baking dish and set on top of a baking sheet. Set aside.
- For the filling: All all the filling ingredients to your prepared baking dish and stir well to coat fruit.
- For the Cake: In a medium bowl, whisk together the flour, sugar, baking powder and baking soda. Add the cold butter pieces. Using your fingertips, rub the butter in to the flour mixture until the mixture is crumbly, with butter pieces no larger than the size of a pea. In a small bowl, whisk together the buttermilk, egg and vanilla. Add to the flour/butter mixture and stir just until the mixture is evenly moistened. Spoon mixture over the fruit filling in the skillet.
- For the Topping: In a small bowl, whisk together the sugar and flour. Add the cold butter and rub the butter together with the flour and sugar until you have a crumbly mixture. Scatter over-top of cake layer.
- *To be safe, I like to place the baking dish or skillet on top of a baking sheet, to catch any bubble-overs.
- Bake at 350 F. for about 45 minutes, or until top is golden and set and filling is bubbling.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!