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.
Cook's Notes
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.
If you don't have or want to use a 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.
No buttermilk? Use a scant 1/2 cup of regular milk combined with 1 1/2 tsp lemon juice instead!
Recipe
Strawberry Rhubarb Cobbler
Ingredients
Filling:
- 1/2-3/4 cup white sugar, (depending on your taste for tart or sweet fruit filling)
- 3 Tbsp cornstarch
- 3 cups rhubarb, chopped
- 3 cups strawberries, chopped
Cake:
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, cold, cut i to 8 pieces
- 1/2 cup buttermilk, cold
- 1 large egg
- 1/2 tsp vanilla
Topping:
- 1/2 cup white sugar
- 1/3 cup all purpose flour
- 2 Tbsp butter, cold, cut into 4 pieces
Instructions
- Preheat oven to 355 F with rack in centre of oven. Grease a 10-inch top diameter skillet or similar sized 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.
- Bake at 355 F. for about 45 minutes, or until top is golden and filling is bubbling.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Jericca says
I made this with just rhubarb, no strawbs, for a crowd and it was so yummy! Exactly what I was looking for! Perfect with vanilla ice cream. I did add salt to the cake mix because I prefer dessert a bit less sweet. Also threw cardamom in the topping because I love cardamom with rhubarb! Thank you for this recipe, it's surely a keeper.
Jennifer says
Sounds lovely. So glad you enjoyed it! Thanks so much :)
Mary says
I made this today and it was more than fantastic! Instead of a skillet, I used La Creuset's 5 quart "signature" pan Underneath the delicately crunchy top was a moist, sweet cake-like biscuit. The Fruit had the perfect amount of thickener to leave it juicy but not runny. It was a beautiful presentation with great flavors and a huge hit with our dinner guests! Thanks so much for the great recipe and instructions. As a side note, I live in a high altitude area (6000 ft.) The only adjustments I made were to reduce the baking powder and baking soda to 1/4 tsp each and increased the oven temp to 370. It took about 60 minutes to cook at this elevation.
Jennifer says
So glad to hear, Mary :) Thanks so much!
Debra Kroll says
I made this yesterday and it is the best Cobbler I have ever made! I was a little shy of the 6 cups of strawberries and rhubarb, so I added some Raspberries that I had.... the crust is so crispy and fluffy and so addicting... This will be my go to cobbler recipe. I have never commented on anyone's website before today, but this was soooo good I had to!
Jennifer says
So happy to hear, Debra :) Thanks so much!
Milena | Craft Beering says
Strawberries and rhubarb are one of Chris' favorite dessert ingredient combos, better than chocolate he says. I am loving all the butter in this cobbler:) Buttery and warm cobbler with vanilla ice-cream melting all over it - yum!
Jennifer says
Thanks Milena and yes, butter makes everything better, I say ;)
Emily says
Can you use frozen fruit?
Jennifer says
Hi Emily, I haven't tested it with frozen fruit, but I suspect it should work. You might need to cook a tiny bit longer to cook off any excess moisture in the filling. If you try it, let me know how it works out :)
Chris Scheuer says
It looks as sweet and delicious on Monday as I bet it was on Saturday! This would be fabulous any day of the week! I'm crazy about the strawberry rhubarb combination. They seem to compliment each other perfectly!
Jennifer says
Thanks Chris and yes, this fruit combination is quite possibly my favourite of all of them :)
Dawn - Girl Heart Food says
I can't wait for my rhubarb to grow some more so I can make this! Can't beat strawberry and rhubarb together and I just love anything in a little skillet! Perfect with ice-cream on a summer day ;) Have a great week, Jennifer!!
Jennifer says
Thanks so much, Dawn and yes, it's the perfect use for your garden rhubarb!
Cheyanne @ No Spoon Necessary says
The only thing better than the combination of strawberries and rhubarb would have to be the combination of strawberries, rhubarb AND buttery biscuit crumbs!! This cobbler looks just heavenly, Jennifer! I'm definitely craving this for breakfast and I'm thinking that's perfectly acceptable because fruit is involved. ;) Cheers, friend!
Jennifer says
Thanks Cheyanne and I completely agree. If it has fruit it can be breakfast ;)
Mary Ann | The Beach House Kitchen says
This would make any day sweeter Jennifer! I love the strawberry rhubarb combo.
Jennifer says
Thanks so much, Mary Ann :)
Tricia @ Saving Room for Dessert says
Perfect sweet Saturday treat! We love the combination of strawberries and rhubarb - and those biscuits look so tender and buttery, just sitting there soaking up all that amazing juice. I could surely hurt myself on this skillet of deliciousness :) Happy Saturday Jennifer!
Jennifer says
Thanks so much, Tricia :) Have a great weekend!