Strawberry rhubarb cobbler is an easy, delicious dessert, perfect for summertime. It’s especially scrumptious when served warm with a scoop of vanilla ice cream, custard, or whipped cream.
If you know me, you know I’m a bit of a rhubarb fiend.
As an Amazon Associate I earn from qualifying purchases. I was gifted some beautiful rhubarb from Melissa’s Produce, but was not compensated. All opinions are my own.
In Los Angeles, rhubarb is sometimes hard to come by, so when I see it, I tend to buy a lot (I have been known to clean out the store).
What to do with all this rhubarb? You can eat it raw—I like it dipped in sugar—as I used to eat it as a little girl in Scotland. Or you can make rhubarb eton mess, rhubarb tart, rhubarb muffins, and many, many other rhubarb recipes, including this strawberry rhubarb cobbler.
Is Rhubarb a Fruit or Vegetable?
Rhubarb is a vegetable, though it is often mistaken for a fruit. In 1947 the USDA ruled rhubarb a fruit since it is mostly prepared with other fruit, and treated as one, in pies, etc. (the real reason, however, was for tax purposes).
Why is Strawberry Always Paired with Rhubarb?
Rhubarb is naturally a sour vegetable, as we’ve learned. The sweetness of the strawberries paired with the tartness of rhubarb makes for a well-balanced, delicious flavor. They also cook at similar rates, making their mixture an easy combination.
Why is my Cobbler Runny?
Sometimes, this means the cobbler is still too hot from the oven, but the sauce will thicken as it cools. However, you also may need a little more corn starch in your dish. Rest assured, I’ve tried this recipe many times and it should result in the perfect consistency: not too runny, and not too goopy. Just make sure to let it cool for at about 10 to 15 minutes before serving.
Strawberry Rhubarb Cobbler
Recipe by Christina Conte Serves 6
FULL PRINTABLE RECIPE BELOW
- fresh lemon juice
- 1 egg
- all-purpose flour
- baking powder
Preheat oven to 350º F (180º C).
Prepare the Strawberry Rhubarb Filling
Wash and quarter the strawberries. Place in a bowl big enough for all the fruit.
Wash the rhubarb stalks and chop into 1″ pieces. Add to the chopped strawberries in the large bowl.
Stir the cornstarch into the sugar, then add it to the fruit along with the lemon juice.
Place the sugared fruit into the buttered pie dish.
Make the Strawberry Rhubarb Cobbler Topping
Sift the flour and baking powder into a bowl so that they are evenly mixed.
Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing.
Drop large spoonfuls of the dough onto the filling in the pie dish.
Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown.
Remove from the oven. Allow the cobbler to cool slightly before serving.
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- about 1/2 lb (250 g) stalks of rhubarb (about 1 to 1 1/2 cups)
- about 1/2 lb (250 g) strawberries, chopped (about 1 to 1 1/2 cups)
- 1 tsp fresh lemon juice
- ⅔ cup (135 g) sugar, add a little more if you like a sweeter flavor
- 2 tsp cornstarch
- 85 g (1/3 cup plus 1 Tbsp) sugar
- 85 g (3/4 stick) butter, if using unsalted, add a pinch of salt to the flour
- 1 egg, beaten
- 115 g (1 cup minus 2 Tbsp) all-purpose flour
- 1 1/2 tsp baking powder
Prepare the Strawberries and Rhubarb
- Wash and quarter the strawberries. Place in a bowl big enough for all the fruit.
- Wash the rhubarb stalks and chop into 1" pieces. Add to the chopped strawberry bowl.
- Stir the cornstarch into the sugar, then add it to the fruit along with the lemon juice, and toss gently.
- Place the sugared fruit into the buttered pie dish.
Make the Strawberry Rhubarb Cobbler Topping
- Sift the flour and baking powder into a bowl so that they are evenly mixed.
- Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without over mixing.
- Drop large spoonfuls of the dough onto the filling in the pie dish.
- Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven. Allow the cobbler to cool slightly before serving.
This keeps nicely in the fridge. You can freeze, but it won't be as good as fresh.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 352Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 228mgCarbohydrates: 58gFiber: 2gSugar: 39gProtein: 4g
Nutrition information is only estimated.
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