Strawberry Rhubarb Cobbler

5 from 4 votes

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.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: biscuit cobbler, rhubarb recipe, strawberry rhubarb cobbler

Servings: servings

Author: Elena Davis

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 9x13-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