Why You’ll Love This Recipe

Strawberry Rhubarb Cobbler is the perfect balance of sweet and tart, featuring tender strawberries and tangy rhubarb baked under a golden, biscuit-like topping. This comforting dessert is ideal for spring and summer, especially when fresh rhubarb is in season. Serve it warm with a scoop of vanilla ice cream for a classic, irresistible treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarfresh strawberriesgranulated sugarsaltcornstarchvanilla extractlemon juiceall-purpose flourbaking powderunsalted buttermilkunsalted butter

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a large mixing bowl, combine chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until evenly coated.

Pour the fruit mixture into the prepared baking dish and set aside.

In a separate bowl, whisk together flour, baking powder, salt, and sugar.

Cut the cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in buttermilk just until a soft dough forms.

Drop spoonfuls of the dough evenly over the fruit mixture, leaving some gaps for steam to escape.

Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 15 minutesBaking time: 40–45 minutesCooling time: 10–15 minutesTotal time: 65–75 minutes

Variations

Add a pinch of cinnamon or nutmeg to the fruit mixture for extra warmth.

Swap buttermilk with heavy cream or milk if needed.

Use a mix of berries (like raspberries or blueberries) for a twist on flavor.

Add rolled oats to the topping for a rustic texture.

Top with whipped cream instead of ice cream for a lighter finish.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.To reheat, warm individual portions in the microwave for 30–45 seconds or reheat the entire dish in a 350°F oven for about 15 minutes.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, tangy flavor that balances beautifully with sweet fruits like strawberries.

Can I use frozen fruit?

Yes, but thaw and drain it first to avoid excess liquid in the cobbler.

Is this recipe too tart?

The sugar helps balance the tartness of rhubarb, but you can adjust it to taste.

Can I make it ahead?

Yes, you can assemble the cobbler a few hours ahead and bake it just before serving.

Can I use a different topping?

Yes, crumble or crisp toppings work well too.

Why is my topping soggy?

Make sure to bake until the topping is golden and the filling is bubbling to prevent sogginess.

Do I need to peel rhubarb?

No, peeling is not necessary unless the stalks are very thick or fibrous.

Can I freeze this cobbler?

It’s best fresh, but you can freeze the baked cobbler and reheat it in the oven.

Is rhubarb safe to eat raw?

Only the stalks are edible; avoid the leaves as they are toxic.

What’s the best way to serve it?

Serve warm with vanilla ice cream or whipped cream for the ultimate experience.

Conclusion

Strawberry Rhubarb Cobbler is a timeless dessert that captures the essence of the season with its vibrant flavors and homey texture. Whether you’re enjoying it at a picnic or as a cozy weeknight dessert, it’s sure to bring smiles to the table. Give it a try—you’ll love the harmony of sweet strawberries and tangy rhubarb wrapped in a golden, fluffy topping.