Strawberry Rhubarb Cobbler Recipe
Sweet meets tart in this easy Strawberry Rhubarb Cobbler! Juicy strawberries and tangy rhubarb bubble together under a buttery, cake-like topping with a golden sugary crunch. Just 9 ingredients, 10 minutes of prep, and no rolling pin required.
Servings: 8 servings
Calories: 1serving
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!
