Strawberry Rhubarb Cobbler

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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, is just perfect.

Updated from the recipe archive. First posted 2006.

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler Recipe

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

The cobbler as written is 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.

Ingredients

Fruit mixture

  • 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560 g)  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 (1/2 pound or 225 g), stemmed and sliced
  • 1/2 cup (100 g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
  • 2 Tablespoons of quick cooking tapioca
  • 1 teaspoon of grated orange peel

Cobbler crust

  • 1 cup (130 g) all purpose flour
  • 2 Tbsp white granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (4 Tbsp, 57 g) butter, cut into cubes
  • 1/4 cup (60 ml) milk
  • 1 egg, lightly beaten

Method

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.

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2 Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, 2 Tbsp sugar, the baking powder and salt. Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea. Stir in the milk and egg until just moistened (do not overmix!).

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3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.

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Serve with whipped cream (optional).

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Strawberry rhubarb pie

Strawberry Rhubarb Cobbler

 

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Showing 4 of 37 Comments

  • Tracy Smikle

    THIS IS ABSOLUTELY THE BEST!!! I don’t even like rhubarb, but my husband and mother wanted something with rhubarb. Found your recipe, and made it (slightly sweeter filling, but otherwise as written). Amazing!!! I loved it!

    PLUS, the cobbler crust was so delicious — decided to use it as a biscuit for strawberry shortcake! Oh My Goodness!!!!!! The best shortcake EVER!!!

    Thank you so much for creating and sharing this recipe! My first time at your site, so not I cannot wait to try other recipes!!!!

  • Valerie B.

    My husband and I just made your Cobbler. It is amazing! Even our super-picky eater loved it. We didn’t have oranges to zest, so we used orange juice and it made the fruit so moist and bubbly. Thank you for the great recipe.

  • Cicilie

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

  • 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.

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