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Strawberry Rhubarb Cobbler is a simple and easy dessert recipe that is perfect for summer. It’s superbly sweet and tart.
Strawberry and rhubarb are one of my favorite flavor combinations. This easy fruit dessert recipe is one of my favorites to make during the summer.
Why this recipe works:
I look forward to this time of year every year. I’ve been spending all winter and spring eating strawberries that have been imported from warmer places. Sure, they satisfy my strawberry needs, but in now way do they compare to the ruby red, juice, and flavorful Oregon Hood strawberries.
I’ve written about them every year and each summer I’m inspired to create new sweet treats. I’ll share links to all of my favorite strawberry recipes at the end of this post.
One of the first things I made with my first full flat of freshly picked Oregon berries this summer was this cobbler. A couple years ago I came up with this easy cobbler recipe which I’ve used for berry cobbler as well as peach cobbler. It’s a no fail recipe that turns out perfectly every time.
I have tons of pie, crisp, and cobbler recipes on my site so if you love fruit recipes, be sure to check them out! They’re all fantastic when topped with vanilla ice cream!
Ingredients:
I’ll say this many times, but this recipe couldn’t be easier to make. All you need is:
- fresh strawberries – stems removed and cut into bite sized pieces
- fresh rhubarb – look for stalks that are dark red and not dried out
- lemon juice
- all-purpose flour
- sugar
- egg
- cold butter
How to make this recipe:
Get ready to be impressed at how simple this is to make. No cooking experience needed. In fact, this is a great recipe to have the little ones help you make!
- Start by preheating the oven. Simple enough, right?
- Add the strawberries and rhubarb to a small baking dish and toss with the lemon juice. Keep in mind that the strawberries I use are very sweet so I don’t add any sugar to the fruit. The topping is super sweet on it’s own.
- In a small bowl you’ll combine the flour, sugar, and egg. It will seem weird because the mixture will be very crumbly. Just go with it. Sprinkle this mixture over the fruit.
- Finally, slice the butter super thin and cover the top of the cobbler. This will melt in the oven and the end result will be a crisp top and soft center to the sweet cobbler topping. Pure heaven, I tell you.
- Bake the cobbler to a golden brown perfection. You can serve it warm with vanilla ice cream or you can serve it cold. Either way, you’ll love it.
How to make it ahead of time:
Swimming in summer produce and want to make a cobbler to store away for the winter months? You can prepare this easy dessert recipe in a disposable aluminum baking dish, cover it as air tight as possible, and store it in the freezer.
To bake a pre-made frozen cobbler, you can either let it fully thaw in the refrigerator or you can put the frozen cobbler in the oven. If you cook a frozen cobbler, you would just need to allow for additional cooking time.
Another option is to simply freeze your summer fruit. You can lay everything out in a single layer on a baking sheet in the freezer until it freezes solid, then store it in an air tight freezer bag. This cobbler recipe works great with either fresh or frozen fruit.
Related recipes:
Love strawberry recipes? Have a ton of strawberries and don’t know what to make? I’ve got you covered. You’ll love these recipes:
- Classic Strawberry Shortcake
- Strawberry Pretzel Salad {Strawberry Pretzel Dessert}
- Strawberry Banana Smoothie
- Chocolate Covered Strawberries
- Fresh Strawberry Pie
- Strawberry Rhubarb Pie
- Strawberry Rhubarb Lemonade
- How to Make Strawberry Rhubarb Jam
- Old Fashioned Strawberry Ice Cream
- Strawberry Coconut Chia Pudding
- Strawberry Marshmallows
- Strawberry Basil Vinaigrette
- Strawberry Rhubarb Streusel Muffins
- Strawberry Shortcake Poke Cake
- Strawberry Basil Honey Punch
- Strawberry Coconut Lava Flow
- Strawberry Lemonade Baked Donuts
- Strawberry Lemonade Whiskey Sour
- Strawberry Chocolate Chip Cookies
Did you make this recipe? Be sure to leave me a comment to let me know what you think!
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Equipment
Ingredients
- 4 cups strawberries stems removed and halved or quartered
- 2 cups fresh rhubarb cut into small chunks
- 1 tablespoon lemon juice
- 1 cup all purpose flour
- 1 cup sugar
- 1 large egg
- 6 tablespoons butter
Instructions
- Preheat oven to 375°F.
- Add 4 cups strawberries and 2 cups fresh rhubarb to a 9×9 baking dish. Toss with 1 tablespoon lemon juice.
- In small bowl, combine 1 cup all purpose flour, 1 cup sugar, and 1 large egg. Mixture will be crumbly. Cover fruit with mixture.
- Slice 6 tablespoons butter into thin slices and spread as evenly as possible on top of cobbler mixture.
- Bake in preheated oven for 45-50 minutes until golden brown.
- Serve hot or cold. Best with a scoop of vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All fruit and barely a trace of topping. Followed to the letter. Maybe my fruits were to juicy? Was hoping for more dollops so to speak of cake like topping. Once baked you couldn’t even see any topping, just red fruit. I guess I chose the wrong recipe. Hopefully a good scoop of ice cream will make it worth while. Ice cream fixes everything. Thanks for the recipe.
I use this cobbler recipe for all of my fruit cobblers and love the ratio between topping and fruit. Sometimes it looks like there’s not a ton of topping because the fruit bubbles over. But when I make it, there’s enough topping to cover almost all the fruit. Did you write this review before you ate it?
Outstanding recipe! Don’t change a thing!
I used an 8X8 glass pan as my rhubarb is smaller stalks, but this is delicious. Will be making this again and using it as a favorite.
This was perfect and my husband loved it! He grew up eating strawberry rhubarb pie and this cobbler was perfect! The topping was perfectly crisp while the base had just three touch of tartness from the rhubarb.
To make ahead, do you bake it then freeze or do you assemble it and freeze it unbaked?
Can I use both frozen rhubarb and strawberries in the cobbler? Will that end up with too much liquid?
Frozen definitely works with cobbler. It might generate more liquid than using fresh fruit, but I love my cobblers on the liquidy side, especially with a big scoop of vanilla ice cream!
I’ve made this again and again. I was trying to find the perfect strawberry rhubarb cobbler recipe and this one was perfect. I don’t like too sweet recipes so this was it for us.
So glad you liked it! My family’s favorite dessert is cobbler, and this is definitely an early-summer favorite!
This was awful. I don’t know how it got so many ratings.
Wow. I’m sorry you didn’t like it. I have a ton of cobbler recipes on my site and always make them the same and everyone loves them. Is it possible you missed something in the recipe like adding the sugar? I’m curious why you think it was awful.
I followed the recipe to the letter. It tasted like thin crisp sugar that stuck to my teeth. There was no substance to it like a cobbler. Maybe needs less sugar? More cake-like substance to it? IDK, but sorry, it was not for me.
Totally get it. Yeah, maybe you prefer less sugar in your topping to make it more biscuit like. I actually really like a crispy topping that sticks to the teeth, so that was probably the issue. I’m sorry you didn’t like it. I’d love to know if you make it again with some tweaks!
This recipe is fantastic, it is so easy to make! I will definitely make it again, the topping is so good and crispy!
Wonderful! I made it for a Memorial Day gathering and everyone was licking their plate
This was totally wonderful! Thank you so much for sharing the recipe!!