If you've never cooked with rhubarb before, this Strawberry Rhubarb Cobbler is the perfect place to start for beginners. Sweet strawberries and tart rhubarb are a match made in heaven. With just 9 ingredients and about 10 minutes of prep, this easy cobbler is one of my favorite springtime shortcut recipes!
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No rolling pin, no pie crust, and no pre-cooking the filling. You simply toss the fruit, mix a quick drop batter, and let the oven do all the work!
This strawberry and rhubarb cobbler recipe is a Southern dessert with a tangy twist that lets the fruit do the talking. Sweet strawberries and tangy rhubarb (and yes, it's spelled r-h-u-b-a-r-b, not "ruhbarb") bubble together with a cake-like drop batter on top.
I grew up eating Strawberry Rhubarb Pie every spring because my grandma brought rhubarb plants with her from Iowa when she moved South to be closer to family. That combination of flavors still makes my heart happy. But y'all, a cobbler comes together SO much faster. And honestly, the rustic, bubbling-over-the-sides look of it is half the charm!
I took this easy fruit cobbler to a church potluck recently and it was gone in minutes, leaving my husband to scrape the dish hoping for a tiny taste. It’s that good! If you love this flavor pairing as much as I do, you'll also want to check out my Strawberry Rhubarb Jam and Strawberry Rhubarb Freezer Jam, both perfect for enjoying that strawberry rhubarb flavor all year long.
Did I mention you can also use frozen rhubarb and strawberries so you can make it any time of year. Don't forget the vanilla ice cream!
Shortcuts
- Reach for frozen strawberries and rhubarb when you're short on time. Just be sure to thaw and drain the rhubarb well before using so your filling doesn't end up watery. They will already be washed and strawberries hulled. Done!
- No need to cook the filling before baking. Just toss the fruit with sugar and cornstarch, let it sit for 10 minutes while you mix the batter, then pour it straight into the pan and the oven does all the work!
- The cobbler batter comes together by hand with just a spoon, so you can skip the stand mixer. Stir the dry ingredients into the wet ingredients, and you're done. Fewer tools means less cleanup, and that's always a win in my book!
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Fresh strawberries – If strawberries are in season, definitely use fresh strawberries. Alternatively, you can use frozen strawberries!
- Fresh or frozen rhubarb – Rhubarb stalks look like red or pink celery. Important: always remove and discard the green leaves before using! They are toxic and not edible. Fresh or frozen rhubarb both work here.
- Sugar – The sugar is used three ways: a little to macerate the fruit, most of it in the batter, and a final tablespoon sprinkled on top for a bit of crunch and sparkle.
- Cornstarch – This is the thickener for the fruit filling. It turns all those fruit juices into a glossy sauce!
- All-purpose flour – The base of the drop batter topping.
- Baking powder – Gives the batter its lift and that light, cake-like texture.
- Salt – Just enough to balance the sweetness.
- Milk – Brings the batter together. Whole milk gives the richest result, but 2% works fine.
- Melted butter – This is what makes the topping taste so buttery and indulgent. Don't skip it!
How to Make Rhubarb and Strawberry Cobbler
Scroll down to the bottom for the printable recipe with detailed instructions.
- Hull and halve the strawberries, cutting any extra-large ones into quarters. Cut the rhubarb into ½-inch cubes, discarding any leaves.
- Toss the fruit with 2 tablespoons of sugar and the cornstarch and let it sit for 10 minutes while you prep the batter and preheat the oven to 350°F.
- Grease a 2-quart casserole dish, 12x8 baking dish, or 9x9 pan. Stir together the remaining ¾ cup sugar, flour, baking powder, and salt, then mix in the milk and melted butter. Let the batter rest for 3 minutes — it will thicken slightly.
- Pour the fruit into the prepared dish, dollop the batter over the top, and sprinkle with the remaining tablespoon of sugar.
- Bake for 40 to 45 minutes, until the top is golden and the fruit is bubbling around the edges. Let it cool for 10 minutes before serving. It'll be very hot straight from the oven!
Expert tip! Baking this cobbler in a 10-inch cast iron skillet makes for a gorgeous presentation, and it goes straight from oven to table in style!
Pro Tips
- Let the fruit macerate for a full 10 minutes. It might be tempting to skip this step when you're in a hurry, but those 10 minutes allow the sugar to draw out the natural juices from the fruit! If your berries aren't super ripe, add 1 to 2 tablespoons of water to help the process along.
- Don't spread the batter, just let it do its thing. The drop batter is meant to be dolloped over the fruit and left alone. As it bakes, it spreads naturally and creates those beautiful rustic patches of golden crust!
- Reheat leftovers in the air fryer for a crispy crust. Scoop individual portions into small ramekins or oven-safe dishes and air fry at 350°F for about 2 minutes. It crisps the topping back up perfectly without heating the whole oven. You can also microwave it, but the air fryer gives you that just-baked texture!
Substitutions & Variations
- Frozen strawberries can be used in place of fresh, just thaw them first. If they come packed in syrup, drain the syrup and add an extra tablespoon of cornstarch to help thicken the filling.
- Frozen rhubarb works great too. Drain it and pat it dry with paper towels before using to keep the filling from getting too thin.
- Gluten-Free Strawberry Rhubarb Cobbler: Swap the all-purpose flour for a 1-to-1 Gluten-Free Baking Flour (like King Arthur Measure for Measure) and you're good to go. The batter bakes up just as beautifully.
- Strawberry Cobbler: Not a rhubarb fan? Simply omit the rhubarb and add an extra 2 cups of fresh strawberries. You'll still get that gorgeous, bubbling berry filling.
What to Serve with Rhubarb Strawberry Cobbler
Vanilla ice cream is the classic pairing, and for good reason! A generous scoop right on top is the Southern way, and I'd argue the only way. Freshly whipped cream is a nice option if you prefer it. I also love vanilla yogurt on top!
This strawberry rhubarb cobbler recipe also makes a surprisingly good breakfast the next morning (no judgment here!) alongside a hot cup of coffee!
It's the kind of dessert that works well for a summer backyard cookout, a Memorial Day potluck, or even just a quiet weeknight when you just need something warm and comforting from the oven.
Storage
- To Store: Cover leftover rhubarb strawberry cobbler tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
- To Reheat: Microwave individual portions for 30 to 60 seconds, or air fry in an oven proof plate or bowl at 350°F for 2 minutes for a crispier topping.
- To Freeze: Allow the cobbler to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ's
Rhubarb is a tart, celery-like stalk that's almost always cooked and sweetened before eating. On its own it's quite sour! Look for it at your grocery store or farmers market in the spring, usually alongside strawberries or ask the produce manager.
Don't panic, the filling will thicken as it cools! That's why it's important to let it rest for at least 10 minutes before serving.
A cobbler has a soft, biscuit- or cake-like topping (like this one), while a crumble or crisp has a dry, streusel-style topping made with oats and butter.
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Strawberry Rhubarb Cobbler Recipe
SAVE THIS RECIPE
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Equipment
Ingredients
- 1 quart fresh strawberries
- 2 cups cubed fresh or frozen rhubarb about 8 ounces, 3 medium stalks
- ¾ cup plus 3 tablespoons sugar divided
- 1 tablespoon cornstarch
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- ⅓ cup melted butter
Instructions
- Wash the strawberries and rhubarb. Remove the green hulls from the strawberries. If using fresh rhubarb stalks, remove any green leaves before cutting into ½ inch cubes. Cut the strawberries in half and if they are extra large, cut into quarters. You should have 2 ½ cups of strawberries.
- Combine the strawberries and rhubarb in a large bowl. Sprinkle 2 tablespoons of the sugar and the cornstarch over the fruit and gently toss. Let the fruit stand 10 minutes. The sugar will bring out the juices in the strawberries.Pro tip: If your strawberries are not very ripe, you can add 1 to 2 tablespoons water and that will help the sugar bring out the strawberry juice.
- While the fruit stands, preheat the oven to 350F. Lightly grease a 2 quart casserole dish, 12x8 baking dish or 9x9 baking pan with butter or nonstick spray.Tip: I usually just use the butter wrapper to grease the dish.
- Combine ¾ cup of the remaining sugar, flour, baking powder and salt in a medium bowl. Stir in the milk and melted butter. Let this batter stand 3 minutes. It will slightly thicken up.
- Pour the fruit mixture into the prepared dish. Dollop the cobbler batter on top. No need to spread it out. It will spread while baking.
- Finally, sprinkle the last 1 tablespoon of sugar over the top of the batter. Bake for 40 to 45 minutes or until golden on top and the fruit is bubbly around the sides. Let cool 10 minutes before serving because it will be HOT. I love to serve it with vanilla ice cream.
Notes
Storage
- To Store: Cover leftover rhubarb strawberry cobbler tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
- To Reheat: Microwave individual portions for 30 to 60 seconds, or air fry at 350°F for 2 minutes for a crispier topping.
- To Freeze: Allow the cobbler to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pro Tips
- Let the fruit macerate for a full 10 minutes. It might be tempting to skip this step when you're in a hurry, but those 10 minutes allow the sugar to draw out the natural juices from the fruit! If your berries aren't super ripe, add 1 to 2 tablespoons of water to help the process along.
- Don't spread the batter, just let it do its thing. The drop batter is meant to be dolloped over the fruit and left alone. As it bakes, it spreads naturally and creates those beautiful rustic patches of golden crust!
- Reheat leftovers in the air fryer for a crispy crust. Scoop individual portions into small ramekins or oven-safe dishes and air fry at 350°F for about 2 minutes. It crisps the topping back up perfectly without heating the whole oven. You can also microwave it, but the air fryer gives you that just-baked texture!
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott P
This was amazing!!
Kathleen
You can't beat that sweet and tangy combo!