Rhubarb Cobbler Recipe – With or Without Strawberries

Take advantage of those fresh Rhubarb stalks that are readily available in the spring and make this delicious Rhubarb Cobbler Recipe. This tart and tangy dessert topped with buttery cobbler is a classic recipe that brings back memories of Grandma baking in the kitchen.

It is a delicious way to use those red stalks that are popping up in the garden. And don’t worry if you don’t grow your own rhubarb because you can find an abundance of them at the local Farmer’s market and in grocery stores this time of the year.

However be sure to grab a bunch while you can as this perennial crop won’t last all season. By the time the tomatoes and peppers are ready to pick rhubarb plants are finished producing and are ready to go dormant for next year. So take advantage of this amazing perennial crop and make this delicious dessert recipe.

When To Pick Rhubarb

If you grow your own rhubarb it is important to know when to harvest it. As mentioned in this How To Grow Rhubarb article, it is important to not harvest until year 2 as this will allow time for the plant to become established.

Then during year 2 and subsequent years after, you can harvest the red stalks to use in recipes such as Strawberry Rhubarb Jam, Strawberry Rhubarb Crisp and this Rhubarb Cobbler recipe.

So when can you tell when rhubarb is ready for picking? Rather than determining the ripeness based on the color, it is best to pick it based on the size of the stalk itself.

In general, you want to pick the stalks when they are about a foot tall. This will be the peak of ripeness when the stalks have not yet turned woody.

To pick rhubarb it is best to twist and snap the stalk close to the roots and not cut the stalks with a knife. When cutting the stalks the part left behind will die off.

On the contrary, when you pick rhubarb close to the root it encourages the plant to continue to produce new stalks. And when it comes to picking out rhubarb stalks that have already been harvested, be sure to select fresh stalks that are firm and crisp.

However don’t focus on the bright red color when picking rhubarb. There are many varieties of rhubarb that produce any color between pale green and bright red, and they are all delicious.

How To Prepare Rhubarb For Baking Recipes

When it comes to cooking rhubarb the most important thing to know is that the leaves are toxic and can not be consumed. Therefore, as soon as you get the rhubarb home, cut off the leaves and discard.

Then rinse the rhubarb stalks under cold running water and pat them dry with a clean towel. Then cut off the top and bottom ends of the rhubarb stalks using a sharp knife.

Cut each rhubarb stalk into small, bite-sized pieces, about 1/2 to 1 inch in length. Then it is time to measure out the amount of rhubarb required for the cobbler recipe.

Now it comes time to sweeten the rhubarb. Start by tossing the bite size pieces with sugar, honey or a sugar substitute based on your dietary needs and preferences.

Then let it sit for a few minutes in the baking dish to allow the sugar to dissolve and the rhubarb to release some of its juices. Keep in mind that rhubarb is very tart, so in addition to adding a sweetener it is often mixed with sweeter fruits, such as strawberries to balance the flavor.

Why Rhubarb and Strawberries Go Well Together

Rhubarb and strawberries are often paired together in recipes because they complement each other’s flavors and textures. The sweetness of the strawberries helps to balance out the tartness of the rhubarb, resulting in a delicious rhubarb cobbler recipe.

In addition to their flavors, rhubarb and strawberries also have complementary textures, which makes them a great match for pies, cobblers, and other desserts. When cooked together, they soften and blend together in a way that creates a delicious filling.

Furthermore, rhubarb and strawberries are typically in season around the same time which makes them a natural pairing. Therefore the combination of rhubarb and strawberries has become a classic flavor combination in many dessert recipes.

Ratio of Rhubarb To Strawberries

The ratio of rhubarb to strawberries in cobbler recipes can vary depending on personal preference. However, a common ratio for a rhubarb-strawberry dessert is 3:1, with three parts rhubarb to one part strawberries.

This ratio allows for the tartness of the rhubarb to shine through but also be balanced by the sweetness of the strawberries, creating a delicious dessert combination.

However, some recipes may call for equal parts rhubarb and strawberries, while others may use more or less of one or the other depending on the desired taste and texture. It really is based on your personal taste preference.

If the rhubarb filling is very tart, you may need to add more sugar to balance the flavor. Therefore it is always a good idea to taste the rhubarb cobbler filling to ensure that the recipe is to your liking.

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

• 3 cups diced rhubarb
• 1 cup diced strawberries
• 3/4 cup sugar
• 2 tsp cornstarch
• 1 tsp fresh lemon juice

Cobbler Topping

• 1/3 cup sugar
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• pinch of salt
• 6 tablespoons butter, unsalted & room temperature
• 1 egg, beaten

Instructions

Preheat the oven to 350°F (177°C). Then butter a 8 x 8 inch baking dish. Set aside.

Place the pieces of rhubarb and strawberries in a large bowl. Add the sugar, cornstarch and lemon juice in the bowl and gently toss to coat.

Transfer the filling into the prepared baking dish. Set the dish aside while you prepare the cobbler topping.

Rhubarb Cobbler Topping Recipe Instructions

In a medium size bowl add the flour and baking powder. Whisk until well mixed.

In a mixing bowl cream the sugar and butter together until it is light and fluffy. Then add the beaten egg and continue to mix until well incorporated. Gently fold in the dry mixture until just combined.

It is important to not over mix the ingredients so that the cobbler remains light and fluffy. Drop large spoonfuls of the dough over top of the filling.

Place the baking dish in the preheated oven and bake for 35-45 minutes or until the topping turns golden brown and is baked through. Remove the baking dish from the oven.

Let it sit for 5-10 minutes so the sauce can firm up once it begins to cool. Serve with a scoop of vanilla ice cream and/or whipped cream.

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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