Strawberry Rhubarb Cobbler
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
Ingredients
Filling
- rhubarb
- strawberries
- fresh lemon juice
- sugar
- cornstarch
Topping
- sugar
- butter
- 1 egg
- all-purpose flour
- baking powder
Directions
Preheat oven to 350º F (180º C).
Butter the inside of a pie dish, or similar sized baking dish.
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.
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.
Serve with custard, ice cream, whipped cream, or plain—it’s good any way! If you’re looking for more rhubarb recipes, I have many more to choose from, including this 2 ingredient rhubarb sauce.
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Strawberry Rhubarb Cobbler
Special Equipment
- 1 pie dish (or similar sized baking dish)
Ingredients
Fruit Filling:
- 8 oz rhubarb
- 8 oz strawberries (chopped)
- 1 tsp lemon juice (freshly squeezed)
- ⅔ cup sugar (add a little more if you like a sweeter flavor)
- 2 tsp cornstarch
Topping:
- 3 oz sugar
- 6 Tbsp butter (if using unsalted, add a pinch of salt to the flour)
- 1 egg (beaten)
- 4 oz all-purpose flour
- 1 ½ tsp baking powder
Instructions
- Preheat oven to 350º F (180º C).
- Butter the inside of a pie-dish, or similar sized baking dish
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"(2.5 cm) 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.
Notes
Nutrition
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Delicious
As a child in Scotland my boyfriend snacked on fresh rhubarb dipped in sugar. Your recipe is a perfect choice for dessert i know he will love. Thanks for the recipe! “Apron”.
Good luck, Rosela!
I’m definitely ready for apple (actually, any time of the year) but I can hold off on pumpkin and pumpkin spice. A little goes a long way. But that’s only for desserts. Pumpkin soup, ravioli, soufflé? Bring them on asap!
how come your rhubarb is pink,cooked rhubarb is normally an unappetising colour what have you added????
Nothing!! It depends on the rhubarb. It’s like asking why my wine is red vs. white. It depends on the variety/colour of the grapes. You don’t have to add anything when the rhubarb is naturally pink. See the photos of the raw stalks in the post. However, if you have green rhubarb and want it to look pink, you can use this natural trick from my friend, Jill.
I love the look of your cobbler topping — I can’t wait to make this (or another cobbler, as we are sooo far past rhubarb and strawberries here!.
I don’t ever want to be without rhubarb! Have some in the freezer and Melissa’s Produce has it almost year round! Hope you’re not already into apple and pumpkin, David!! Haha!
This looks amazing. I am always looking out for Rhubarb and the next time I see it, I think I will buy it all and make this.
Thanks, Cathy!
Can you use frozen rhubarb? I have only found Rhubarb one time.
If the frozen rhubarb is yours, then yes, but you may need a little more corn starch. I wouldn’t advise frozen rhubarb that’s from the store as it was awful when I tried.