Strawberry Rhubarb Cobbler

From the recipe archive, just in time for Mother’s Day! First posted June, 2006. ~Elise

Several weeks ago, strawberries and rhubarb both began to show up in quantity at the store. Strawberry rhubarb pie is one of my favorite desserts on the planet. But it’s a pie. And being a pie, it takes some work (if you use a homemade crust). So I set my sights on a cobbler, which is much easier to make than a pie. My father and I have now gone through three iterations of versions of strawberry rhubarb cobbler in as many weeks. The first one was too sweet and mushy, though mom loved it. The second one’s crust was dry and tasteless. This version, however, was just perfect. It’s pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.

Strawberry Rhubarb Cobbler Recipe

  • Prep time: 40 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6.


Fruit mixture

  • 4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
  • 1 1/2 cups strawberries, stemmed and sliced
  • 1/2 cup white sugar
  • 2 Tablespoons of quick cooking tapioca
  • 1 teaspoon of grated orange peel

Cobbler crust

  • 2 Tbsp white sugar
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 egg, lightly beaten


Preheat oven to 350°F.
strawberry-rhubarb-cobb-1.jpg strawberry-rhubarb-cobb-2.jpg

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serve with whipped cream (optional).

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Strawberry rhubarb pie
Strawberry Rhubarb Crumble Pie from Barbara of Tigers and Strawberries


  1. kat

    Looks delicious! Have you tried any other thickeners with this? Cornstarch maybe? I hate to buy a box of tapioca but for this, it may well be worth it!

    Sure, you could easily thicken this with cornstarch. Probably just a couple tablespoons. ~Elise

  2. Alanna

    Three iterations … too bad for you and your Dad … pretty rough life, cobbler experiments ;-)

  3. Barbara

    Elise–thanks for the link!

    I used flour to thicken my pie and it worked fine; experiment and see what happens with cornstarch. I don’t think it would go awry, though.

    Almonds would rock. The only reason that I didn’t put almonds on the top of my crumble pie was because my daughter had used the last of them in some oatmeal fruit cookies and hadn’t told me.

  4. Barry

    Been thinking about this one, how about a Strawberry and Rhubarb Meringue Pie?

    Either a biscuit crumb base or a shortcrust pastry base and top the fruit mix with meringue as in a Lemon Meringue Pie.

    Hi Barry, I made a rhubarb meringue pie, which turned out great. You could easily add strawberries to it. ~Elise

  5. Tori

    Thanks for this fantastic recipe! Used 1/2 c more strawberries and 1/2 cup more sugar to make it a little sweeter- it came out fantastic. Loved it. :-)

    Thanks so much for this recipe and so many of your others! This site is a daily stop for me. Love how everything you make is from scratch using REAL ingredients! Fantastic! :-)

  6. sasha

    I used all strawberries w/ no rubarb and replaced the tapioca and orange zest with 2 tsp of cornstarch and lemon zest. It turned out pretty good. With a large scoop of vanilla ice cream, it’s great.

  7. Chris

    I didn’t heed the warning to use milk only until the mixture is “just moistened” so the crust didn’t brown up and crisp like I would have liked. But regardless this is my first time cooking with rhubarb (and cobbler) and it’s absolutely delicious. I love its tartness.

  8. Ed

    Just made this for fathers day. Had it with vanilla ice cream and it was fabulous. Both father and father-in-law loved it as well as the other guests.

  9. Donna

    This cobbler was wonderful. But I used a whole cup of sugar, possibly could have used a bit more! Would have been much too tart with just 1/2 cup. Also sprinkled the biscuit topping with a cinnamon/sugar mix before baking. Got rave reviews.

  10. Tsara_Be

    This was just wonderful! I got some rhubarb leftovers and follow the recipe to the T…the result was so good, we finished the cobbler in no time. I agree with Elise though, for sugar-lovers, it may need more sugar but for me it was just fine, not too sweet and tart enough to please everyone’s taste.
    Just to let you know, I didn’t have any tapioca on hands so I used cornstarch instead. The result turns out great.
    Thanks again for sharing the recipe.

  11. Jon

    I increased the fruit just a bit and added some corn starch. This is a great recipe! As others have said, this is slightly tart and not too sweet.

  12. Dee

    Hi, does a 2 qt. casserole translate to a 13×9 pan? Thanks!

    I just checked the bottom of my 13×9 pyrex casserole dish and it says 3Qt capacity. The 2 qt casserole measures 7×11. That said, you can use a 13×9 inch pan with this dish. ~Elise

  13. Lynda

    This is a delicious recipe and so easy to make! I used a 8x8x2 inch baking dish for this and it did great. I may add another 1/4 cup of sugar next time, but I used equal parts of rhubarb and strawberries because thats what I had on hand.
    Thanks for such a great recipe blog!

  14. Elizabeth

    Really good recipe, Elise. Just baked these in individual ramekins and they were beautiful. Made more topping. No leftovers. Thanks!

  15. Barry

    I made a variation on this with the rhubarb and strawberries soaked overnight in balsamic vinegar plus the syrup from the rhubarb (I could only get canned) and some demerara sugar.

    I drained the syrup after leaving it to steep overnight and made a balsamic reduction.

    I used marscapone whipped up with some cream for the topping.

    It was so damn delicious, truly decadent, thanks Elise for the inspiration.

  16. Carol

    I was wondering if you could assemble the cobbler crust in the food processor like with the pate brisee? Every time I’ve tried to make a scratch crust by hand I move too slowly, the butter doesn’t stay cold, and I generally make a big mess. I’m processor dependent I suppose. Thanks. : )

    Sure, I don’t see why not. Enjoy! ~Elise

  17. Kirsten

    I love love love the Strawberry Rhubarb combination. Because I have had success with other recipes you’ve shared – I decided to try this one… with a few modifications. I used cornstarch which worked fabulously and I used the crisp topping from your rhubarb crisp recipe. It was absolutely fantastic.

    Thanks so much for sharing your recipes with us!

  18. ASHLY

    I just wanted to thank you for sharing your recipe for the strawberry rhubarb cobbler… I have never made anything with rhubarb before and we all just loved it!!! Thanks again : ). It was a wonderful baking experience.

  19. Carol Yoho

    I wanted to let people know to be sure to take the skin off the rhubarb otherwise it does not cook all the way through and is crunchy though it is still tasty. I put 3/4 cup of sugar and I think a cup would have been a little better for my taste. Thanks for the recipe.

    It really depends on how thick the peel or mature the rhubarb is. Sometimes it can be stringy and should be removed. Usually I don’t find it a problem though, and usually cook it as is, with peel on, without a problem. ~Elise

  20. Kalyn

    This makes me think of my mother. She loved rhubarb and we always had it growing by our fence.

  21. mantha

    The red peel adds color — of course with the strawberries, that’s not as important — unless the rhubarb is more mature, as the summer moves on, the peel won’t be tough, and the firmer texture is nice. I love how you’ve spared the sugar and kept it tart. We had a whole field out back when I was a kid full of rhubarb that had escaped the neighbor’s garden, and my brother and I used to walk around with stalks of it hanging out of our faces all day just as it was, and the strings between our teeth. Sourpatch kids, we were. Mom was a wizard with a crust, so she made pies, but I think she would have loved this.

  22. susie

    On the strawberry rhubarb crumble pie? couldn’t you mix the flour and sugar in the bowl of a food processor – melt the butter as directed – add the vanilla and then pour it into the food processor – and pulse til crumbly?

  23. Marie Abate

    Is there anything that can be substituted for the tapioca? I’m allergic to tapioca but would love to make this recipe!

    You could use a couple tablespoons of corn starch. ~Elise

  24. Dani

    I’ve had this recipe for a while and thought you might like it. It is simple, yet great, the way many of your recipes are. I like stopping by your blog.

  25. beth

    Hi! Made this today for my mom and she loved it. Thanks for the recipe.

  26. Edith

    The idea of such tartness is tingling the back of my mouth as I read this! Do you think this could be adapted to make as a galette (or is the filling just too runny to such an open pie)?

    Great question. You might need to add more tapioca or some other thickener like corn starch to keep it from being too runny in a galette. ~Elise

  27. Melissa

    I used tapioca flour because I always have it around for baking. and I did not have an orange, so I used a tsp or so of orange juice. It turned out fabulous! Great recipe!

  28. Lucy

    I’ve never tried rhubarb — not sure why, but it’s just not something that ever showed up on our table. I make a strawberry cobbler and am wondering what rhubarb would add — texture? Does it taste similar to strawberries? Does it go with other fruit?


    Rhubarb is quite tart. It will help make the strawberries less cloying and more intense. ~Elise

  29. Darry

    Have you tried this with frozen rhubarb? Are there any adjustments one needs to make when using frozen, such as cooking time, etc? Fresh rhubarb at the grocery stores around here looks pretty pathetic and I’ve never seen it at our farmers markets either, so I’m pretty stuck with using frozen.


    We have made pies with frozen rhubarb, no problem. Just defrost and drain first. ~Elise

  30. Fern Webber

    Can this rhubarb cobbler be made with frozen strawberries…and if so how would you gage the amount of tapioca to compensate for the extra juice? This receipe looks fabubulous and I would love to try it…only I only have froozen strawberries…but lots of rhubarb…..thanks!

    Hi Fern, your guess is as good as mine on this one. ~Elise

  31. K

    Great recipe! I was worried that my biscuits will not turn out or that the rhubarb might be too tart…also secretly I was worried that it would not be “decadent” enough (half a stick of butter??) – but the cobbler turned out terrific. I used 3/4 cups of sugar instead of the 1/2 cup in the recipe – it turned out great – sweet enough for a dessert with a bit of tartness. I also used lime zest instead of orange because that was what I had on hand. I served it with some vanilla ice cream. The biscuits turned out moist and flaky and it was a good biscuit to filling ratio – not too much of either. Just a note that my cobbler did not get very brown, so I broiled it for a few minutes on top after 45 mins in the oven.

  32. Sommer J

    Hello, Elise!

    I made this recipe last summer and it was indeed amazing!!! It was my very first time cooking with rhubarb, and I can’t think of a better way, too. Best cobbler crust, too.

  33. Bianca

    I just made this and added nectarines and used lemon zest instead of the orange zest, and I must say, this is the first time cooking and eating rhubarb, and I absolutely love it!! This will be made very often in my household. Thanks for sharing!

  34. Susanne Tartarilla

    I doubled the sugar (1 cup) and added a smidge more tapicoca. I also sprinkled a little cinnamon and sugar on the crust. Delicious!!! This one is a keeper.

  35. Cicilie

    Oh wow that looks so delicious! The picture is awsome:)

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