This Strawberry Rhubarb Cobbler is the ultimate late Spring fruit dessert! Sweet, crunchy, buttery and fruit filled.
Welcome to Sweet Saturday and yes, that’s totally a thing :) Today I wanted to share an absolutely delicious way to enjoy the classic strawberry rhubarb combination that I think might be just the thing to make your Saturday sweeter.
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 they cook.
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 for Strawberry Rhubarb Cobbler
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 8 – 10-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!
Skillet Strawberry Rhubarb Cobbler
A classic fruit combination of strawberry and rhubarb, topped with a delicious cake and a crunchy, crumb topping.
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
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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.
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For the filling: All all the filling ingredients to your prepared baking dish and stir well to coat fruit.
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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.
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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.
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Bake at 355 F. for about 45 minutes, or until top is golden and filling is bubbling.
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!
Thanks Milena and yes, butter makes everything better, I say ;)
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!
Thanks Chris and yes, this fruit combination is quite possibly my favourite of all of them :)
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!!
Thanks so much, Dawn and yes, it’s the perfect use for your garden rhubarb!
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!
Thanks Cheyanne and I completely agree. If it has fruit it can be breakfast ;)
This would make any day sweeter Jennifer! I love the strawberry rhubarb combo.
Thanks so much, Mary Ann :)
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!
Thanks so much, Tricia :) Have a great weekend!