Strawberry Rhubarb Cobbler
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This Strawberry Rhubarb Cobbler is the perfect balance of sweet and tart, with juicy, bubbling fruit tucked beneath a soft, buttery topping. The golden crust bakes up beautifully crisp on the outside while staying tender inside, making every bite irresistible. Ready in under an hour, it’s a simple yet stunning dessert that tastes like pure summer comfort.
Try my Rhubarb Pie Recipe next!
Quick Look: Strawberry Rhubarb Cobbler
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Fresh fruit filling + biscuit-style cobbler topping baked until golden
- Technique: Cut cold butter into the flour for a tender crumb, then gently mix to keep the topping light and fluffy, and place over the fruit filling
- Flavor/Texture: Sweet-tart, juicy, and jammy fruit with a buttery, crisp-on-top, soft-inside crust
Why You’ll Love This Classic Summer Dessert!
There’s something so nostalgic about this cobbler…the way the sweet strawberries and tangy rhubarb bubble together into a jammy filling reminds me of warm-weather baking at its best. I love how effortlessly it comes together with simple ingredients, yet feels special enough to serve for gatherings or a cozy weekend treat.
The buttery, golden topping paired with that bright, fruity center is the kind of dessert you’ll find yourself craving again and again, and once you taste it warm with a scoop of vanilla ice cream, you’ll understand exactly why!!
If you’re looking for more summer dessert recipes, try my Strawberry Shortcake Biscuits and Chocolate Covered Bananas.
Made With Amore,
Table of Contents
Simple Ingredients
These ingredients come together to create a beautifully balanced cobbler with a sweet-tart filling and a buttery, golden topping.
- Rhubarb: The star ingredient that gives the cobbler its signature tart flavor and classic appeal
- Strawberries: Add natural sweetness and juiciness to balance the rhubarb perfectly
- Butter: Creates a rich cobbler topping with that irresistible golden finish
- Flour: Forms the base of the topping, giving it structure and a soft, biscuit-like texture
- Cornstarch: Thickens the filling so it turns perfectly jammy instead of runny
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Nutty Topping Add-In: Mix chopped almonds or pecans into the cobbler dough for extra crunch and richness.
- Swap the Fruit: Replace rhubarb with extra strawberries or try peaches, cherries, or mixed berries for a seasonal twist. If you love strawberries, take a look at my Best Easy Strawberry Crumble Recipe! You can also add a drizzle of homemade Strawberry Coulis.
- Add Warm Spice: Stir in a pinch of cinnamon or ginger for extra depth and cozy flavor. Try my Cinnamon Sugar Baked Donuts with Cream Filling next!
- Dairy-Free Option: Use plant-based butter and milk in the topping.
How to Make Strawberry Rhubarb Cobbler
With its golden, buttery crust and juicy, jammy filling, this cobbler is the kind of dessert you can’t stop at one spoonful. See the full printable recipe card at the bottom of this blog post.
- Preheat the oven to 350°F (175°C). In a large bowl, combine rhubarb, strawberries, orange zest, orange juice, sugar, and cornstarch. Toss until everything is evenly coated and glossy.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes.
- Cut into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in vanilla and milk just until a soft dough forms – do not overmix.
- Pour the mixture into a 9×13-inch baking dish and spread evenly. Drop spoons of the dough over the fruit filling (it doesn’t need to be perfect – rustic is best).
- In a small bowl, whisk 1 egg with 1 tablespoon milk to make an egg. Lightly brush the tops of the cobbler dough with the egg wash, then sprinkle with a little extra granulated sugar, for a golden, crisp finish.
- Bake for 45–55 minutes, or until the filling is bubbling around the edges and the topping is golden brown.
- Let the cobbler sit for 10–15 minutes before serving so the juices can settle slightly. Serve warm with vanilla ice cream or freshly whipped cream.
Strawberry Rhubarb Cobbler FAQs
Hothouse rhubarb is available most of the year, while field-grown stalks are available in early spring, typically from April through June. The Pacific Northwest is lucky enough to have a second harvest of rhubarb between June and July. The short growing season means you should enjoy it when you see it.
This usually happens if it hasn’t baked long enough or if the fruit released extra juice. Make sure the filling is bubbling around the edges before removing it from the oven.
Store covered in the refrigerator for up to 4 days. You can reheat in a 300°F oven until warmed through, or microwave individual portions. For longer storage, freeze baked cobbler for up to 2 months – thaw overnight in the fridge, then reheat in the oven. For best texture, reheat uncovered so the topping stays slightly crisp
Serving Suggestions
I love serving this strawberry rhubarb cobbler warm from the oven so the juices are still bubbling and the topping is perfectly crisp, especially with a scoop of vanilla ice cream or a spoonful of fresh whipped cream melting right into the fruit. It’s the perfect ending to a cozy meal featuring dishes like Ricotta Meatballs in Tomato Sauce, Baked Salmon with Pesto, or Longhorn Steakhouse Redrock Grilled Shrimp . If you’re planning a full dessert spread, it pairs beautifully with treats like Italian Crostata , Blueberry Galette, or Crostata di Frutta.
My Pro Tips
Expert Tips
- Use fresh, firm rhubarb for the best texture – if it’s too soft, it will melt completely into the filling
- Don’t skip the orange zest – it brightens the entire dessert and balances the tart rhubarb
- Keep the butter very cold for the topping – this gives you that tender, biscuit-like texture
- Do not overmix the dough – a slightly shaggy dough = soft, fluffy cobbler topping
- Look for thick, slow bubbles around the edges before removing from the oven – that means the filling is properly set
More Dessert Recipes
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Strawberry Rhubarb Cobbler
Ingredients
For the Cobbler Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter, cold and cut into cubes
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- egg wash: 1 large egg beaten with 1 tablespoon whole milk
For the Strawberry Rhubarb Filling
- 5 cups rhubarb, chopped
- 5 cups strawberries, chopped
- 1 orange zest and juice of the orange, optional but adds great flavor
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
For Serving
- Vanilla ice cream or freshly whipped cream
Instructions
- Preheat oven to 350°F (175°C). Make the filling: In a large bowl, combine rhubarb, strawberries, orange zest, orange juice, sugar, and cornstarch. Toss until everything is evenly coated and glossy. Pour the mixture into a 9×13-inch baking dish and spread evenly.
- Prepare the cobbler topping: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and cut into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in vanilla and milk just until a soft dough forms – do not overmix.
- Assemble: Drop spoonfuls of the dough over the fruit filling (it doesn’t need to be perfect – rustic is best).
- In a small bowl, whisk 1 egg with 1 tablespoon milk to make an egg wash.Lightly brush the tops of the cobbler dough with the egg wash, then sprinkle with a little extra granulated sugar, for a golden, crisp finish.
- Bake: Bake for 45–55 minutes, or until the filling is bubbling around the edges and the topping is golden brown.
- Rest and serve: Let the cobbler sit for 10–15 minutes before serving so the juices can settle slightly. Serve warm with vanilla ice cream or freshly whipped cream.
Notes
- Use fresh, firm rhubarb for the best texture – if it’s too soft, it will melt completely into the filling
- Don’t skip the orange zest – it brightens the entire dessert and balances the tart rhubarb
- Keep the butter very cold for the topping – this gives you that tender, biscuit-like texture
- Do not overmix the dough – a slightly shaggy dough = soft, fluffy cobbler topping
- Look for thick, slow bubbles around the edges before removing from the oven – that means the filling is properly set
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! The citrusy orange zest really adds a new dimension to this recipe. Thank you for delivering another fantastic, easy to make dessert!
This cobbler was delicious! I have a couple of rhubarb plants and look for good recipes to try. I have found a couple that I like and I will put this cobbler in my file. I didn’t have an orange to use, so I splashed some orange juice and it all tasted great. Thank you.
This makes me so happy to hear! Fresh rhubarb from the garden is such a special ingredient, and I’m honored this cobbler earned a spot in your recipe file. I love your orange juice swap too – that little splash of citrus is perfect with the sweet-tart rhubarb flavor.
Next time, you might also enjoy my classic rhubarb pie if you’re looking for more ways to use your beautiful rhubarb plants this season. Thank you so much for making the recipe and sharing your thoughtful review. Mangia!
A great recipe for that delcious and fresh rhubarb! I know you will love it.