Strawberry Rhubarb Cobbler Recipe

If you’ve never had strawberry rhubarb cobbler before, you’re in for a real treat. There’s something about the combination of tart rhubarb and sweet strawberries that just works, especially when they’re baked together into a warm dessert.

It is a recipe that my Grandma would make every spring when fresh rhubarb was in season. When combined with strawberries the sweet and tangy filling was the perfect dessert, especially because it had that golden topping that helped soak up all the juices below.

Add a scoop of vanilla ice cream on top and the entire dish would be gone by the end of the night. However, because fresh rhubarb isn’t always easy to find, it is important to know a little more about it.

Rhubarb can be harvested only for a short time during the year. Most people don’t grow it, but it’s easy to find in the spring and early summer at farmers markets, some grocery stores, or maybe even in a neighbor’s garden.

If you’re lucky enough to grow your own, then you already know that rhubarb doesn’t last long once the weather gets hot. That’s why it’s a good idea to use it when you can, and this cobbler is one of the best ways to enjoy it.

What Exactly Is Rhubarb?

Rhubarb is a vegetable, even though it’s usually treated like a fruit in recipes. The edible part is the stalk, which looks a lot like celery but is usually greenish-red or pink.

It grows in cooler weather and is one of the first crops ready to harvest in the spring. It has a very tart flavor, which is why most recipes that include it also call for a good amount of sugar or a sweeter fruit like strawberries to balance things out.

Fresh rhubarb is in season from about April through June in most areas. After that, it usually becomes harder to find unless you’ve frozen some ahead of time.

If you plan to freeze it for later use, just wash the stalks, cut them into pieces, and store them in a freezer bag. They’ll keep for several months that way.

Harvesting Rhubarb at Home

If you’re growing rhubarb in your backyard, there are a few things you should know. First, don’t harvest anything during the first year. The plant needs time to get established. (For more specific information on how to grow & harvest rhubarb see our related article: How To Plant, Grow & Harvest Rhubarb).

Starting in the second year, you can begin picking some stalks to make your favorite rhubarb recipe (like this Strawberry Rhubarb Cobbler) but don’t take more than a third of the plant at a time.

To harvest rhubarb properly, grab the base of the stalk, twist gently, and pull. It should come off clean.

Don’t cut it off with a knife unless you have to. Pulling helps the plant regrow better. Also, never eat the leaves. Rhubarb leaves contain oxalic acid and are not safe to eat.

Color Isn’t Everything

One common mistake people make is thinking rhubarb has to be bright red to be ripe. That’s not necessarily true.

Some rhubarb varieties stay green or light pink even when they’re fully grown and perfectly good to eat. The color depends on the type of plant, not on ripeness or flavor.

Instead of focusing on color, look at the size. Stalks that are around 10 to 14 inches long and feel firm are ready to pick.

If they’re much longer and thicker than that, they may be a little tough, but they can still work in a baked recipe like this Strawberry Rhubarb Cobbler.

Why Rhubarb and Strawberries Go So Well Together

Rhubarb texture is sharp and the taste is sour. Strawberries have a softer texture and have a much sweeter taste. When you mix them together in a dessert, they create a perfect balance of both texture and flavor.

The sweetness of the strawberries helps take the edge off the rhubarb without needing quite as much sugar. They also ripen at the same time in many places, which makes them easy to use together.

The textures of the two fruits are different, too. Rhubarb holds its shape better than strawberries when cooked. Strawberries break down into more of a sauce. Together, they form a soft, juicy filling that’s thick and full of flavor, which makes it ideal for a cobbler or crisp.

What’s the Best Ratio of Rhubarb to Strawberries?

This comes down to how tart you want your Strawberry Rhubarb Cobbler to be. A common ratio is 3 cups of chopped rhubarb to 1 cup of sliced strawberries. That gives you a good amount of tang with just enough natural sweetness to balance things out.

If you prefer a sweeter dessert, you can use a 1:1 ratio, or even slightly more strawberries than rhubarb.

Either way, it helps to add a little sugar to the fruit and let it sit for a few minutes before baking. This pulls out the juices and helps everything cook evenly.

A small amount of lemon juice and cornstarch in the filling helps hold everything together without making it too runny.

Preparing Rhubarb and Strawberries for Cobbler

To start, rinse the rhubarb stalks well and dry them. Cut off the leaves and discard them immediately. Then trim the ends and slice the stalks into small chunks, about half an inch to an inch long.

For the strawberries, remove the green tops, rinse them gently, and slice them into pieces that are roughly the same size as the rhubarb. This helps the fruit cook evenly in the oven.

Once the fruit is cut and measured, toss it in a bowl with sugar, lemon juice, and cornstarch. Stir until everything is well coated and set it aside while you make the topping.

What Makes a Good Cobbler Topping

Cobbler toppings are usually made with a biscuit-style dough or a cake-like batter. This recipe uses a soft dough that you drop by spoonfuls on top of the fruit. As it bakes, the dough spreads and puffs up, turning golden brown and soaking up some of the juices underneath.

The topping comes together with a few basic pantry staples: flour, sugar, baking powder, butter, and egg. The butter should be soft, not melted, and everything should be mixed gently until just combined.

Once the topping is ready, you spoon it over the fruit, leaving some gaps so the filling can bubble up around it as it bakes. That’s what gives cobbler its signature look and texture.

Strawberry Rhubarb Cobbler Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

Filling:

• 3 cups diced rhubarb (fresh or frozen)
• 1 cup diced strawberries
• ¾ cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice

Topping:

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• Pinch of salt
• ⅓ cup sugar
• 6 tablespoons butter (room temperature)
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
2. In a mixing bowl, stir together the rhubarb, strawberries, sugar, cornstarch, and lemon juice until everything is well coated. Pour into the baking dish.
3. In a second bowl, whisk together flour, baking powder, salt, and sugar.
4. In a third bowl, cream the butter and sugar until smooth. Mix in the beaten egg.
5. Add the dry ingredients to the wet ingredients and mix until combined. The dough will be thick.
6. Drop spoonfuls of dough over the fruit mixture. Don’t worry about covering everything—the topping will spread as it bakes.

Baking and Serving Tips For Strawberry Rhubarb Cobbler

Bake the cobbler in a preheated 350°F oven for 35 to 45 minutes. You’ll know it’s ready when the topping is golden and a toothpick inserted into the thickest part comes out clean. The fruit filling should be bubbling around the edges.

Let the cobbler cool for about 10 minutes before serving. This gives the filling a chance to thicken up a bit. This dessert is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a spoonful of whipped cream.

You can store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or warm in the oven until heated through.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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