Strawberry Rhubarb Cobbler

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Photography Credit: Elise Bauer

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 can take some work (especially 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.

A favorite from the recipe archives. First published 2006.

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 Toss the rhubarb and strawberries with sugar, tapioca, zest, let rest: 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).

3 Make the biscuit topping: 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 over-mix!).

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4 Put fruit in casserole, top with biscuit dough: Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.

5 Bake: 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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Links:

Strawberry rhubarb pie

Strawberry Shortcake

 

Showing 4 of 39 Comments

  • Laura @ Laura's Culinary Adventures

    This is the perfect summer treat!

  • Sammie

    The cobbler crust was amazing, which made up for my very bland strawberries!

  • Laila

    I made this today and loved it! Only changes I’d make next time is to add more strawberries and use brown sugar instead of white or a mixture of both, brown being predominant and add some orange juice to the mix. Otherwise, a lovely easy and quick to make dessert.

  • Melanie

    This is delicious. My daughter and I made it together. We used a mixture of brown and white sugar and added a bit of cinnamon. I also mixed in a fruit mix I had with strawberries, peaches, grapes and pineapples in it.

  • Marion Olson

    This is absolutely the best way to make strawberry-rhubarb anything! The biscuits on the top don’t get soggy, no matter how soupy the mixture is. And the little bit of orange flavor enhances the flavors perfectly.

    The only advice I’d add is to cut your rhubarb into smaller chunks than you might if you were stewing it. My rhubarb came out a bit crunchier than I’d prefer, but the next time I make it, I’ll split the larger stalks lengthwise and cut them in thinner slices. The strawberries soften quickly when baked, and the rhubarb needs to be much the same texture. But tasty? OMG, this is great stuff!

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