Skillet Strawberry Rhubarb Cobbler

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
A classic fruit combination of strawberry and rhubarb, topped with a delicious cake and a crunchy, crumb topping.



  • 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


  • 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


  • 1/2 cup white sugar
  • 1/3 cup all purpose flour
  • 2 Tbsp butter cold, cut into 4 pieces


  • 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 Information:

Calories: 433kcal | Carbohydrates: 69g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 232mg | Potassium: 304mg | Fiber: 2g | Sugar: 41g | Vitamin A: 550IU | Vitamin C: 35.4mg | Calcium: 89mg | Iron: 1.8mg