If you’re craving a big scoop of cozy comfort in dessert form, look no further than this Strawberry Rhubarb Cobbler. With a luscious bed of juicy strawberries and tart rhubarb bubbling beneath a golden, tender biscuit topping, this easy cobbler is tailor-made for summer gatherings, backyard barbecues, or even just a quiet night at home. The contrast of sweet and tangy flavors, combined with a simple homemade dough, makes every bite unforgettable—especially when served warm with a scoop of vanilla ice cream.
Ingredients You’ll Need
This Strawberry Rhubarb Cobbler calls for a short list of ingredients, but each one plays its part to perfection. Whether it’s the way strawberries and rhubarb mingle or how a touch of vanilla elevates the filling, these basics are all you need to bake something truly special.
- Fresh strawberries: Hulled and halved, they add juicy sweetness and vibrant color.
- Rhubarb: Chopped for even distribution, brings a signature tartness and gorgeous hue.
- Granulated sugar: Divided between the filling and topping, it balances the tartness and helps caramelize the biscuit lid.
- Cornstarch: Acts as a thickener, ensuring the filling has just the right saucy consistency.
- Vanilla extract: A little goes a long way in rounding out the fruit’s flavors.
- All-purpose flour: The base for the cobbler topping, it provides structure and a hearty bite.
- Baking powder: Ensures your biscuit topping bakes up light and fluffy.
- Salt: Just enough to enhance all the other flavors.
- Unsalted butter: Cold and cubed, it makes the cobbler topping irresistible and tender.
- Whole milk: Brings moisture and richness to create a soft dough.
- Coarse sugar (optional): Sprinkled over the top for an ultra-sparkly, crunchy finish.
How to Make Strawberry Rhubarb Cobbler
Step 1: Prep Your Filling
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine your fresh strawberries, chopped rhubarb, ¾ cup of the granulated sugar, cornstarch, and vanilla extract. Gently toss everything together until the fruit is evenly coated. This step ensures that the filling will bubble up thick and flavorful, with just the right amount of sweetness and tartness in every spoonful.
Step 2: Arrange Your Fruit
Pour the fruit mixture into a 9-inch square baking dish, spreading it out so the juices and fruit are evenly distributed. This way, every serving of your Strawberry Rhubarb Cobbler gets that perfect bite of fruitiness underneath its golden crown.
Step 3: Make the Biscuit Topping
In a separate bowl, whisk together the flour, remaining ¼ cup granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use a pastry cutter (or your fingers!) to work the butter into the flour. Keep at it until the mixture looks like coarse breadcrumbs. This step is the secret to those irresistible, tender pockets in your cobbler topping.
Step 4: Bring It All Together
Pour in the whole milk and stir until just combined—the dough should be soft, but don’t overmix! Drop spoonfuls of this dough over the fruit filling, making sure to leave a few gaps so steam can escape and the topping cooks evenly. Sprinkle with coarse sugar if you like an extra crunch on top.
Step 5: Bake and Cool
Slide the dish into your preheated oven and bake for 40–45 minutes, or until the topping is a gorgeous golden brown and the filling is bubbling up enthusiastically around the edges. Once it’s done, let your cobbler cool slightly; this helps the filling set while still serving it satisfyingly warm.
How to Serve Strawberry Rhubarb Cobbler
Garnishes
Add a scoop (or two!) of vanilla ice cream or a generous dollop of whipped cream right on top. The creamy, cold contrast to the warm Strawberry Rhubarb Cobbler is absolute dessert magic. If you want a bit of extra color, a sprinkle of fresh mint leaves does the trick.
Side Dishes
Pair your cobbler with a fresh fruit salad or a crisp glass of lemonade for a wonderfully refreshing summer treat. For a brunch twist, serve alongside Greek yogurt and a handful of sliced almonds to make it a special morning delight.
Creative Ways to Present
You can portion out your Strawberry Rhubarb Cobbler into individual ramekins for elegant single-servings, or serve family-style straight from the baking dish for that nostalgic, homey vibe. For picnics or potlucks, bake the cobbler in disposable aluminum pans for easy transport and cleanup.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Cobbler can be kept covered in the refrigerator for up to three days. Just make sure it’s fully cooled before sealing to prevent excess condensation, which could make the topping less crisp.
Freezing
To freeze, cool the cobbler completely, wrap tightly, and freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating. While the topping may soften a bit, the flavors remain wonderfully bold.
Reheating
To reheat, warm the cobbler in a 350°F (175°C) oven for about 15 minutes, or until heated through. A quick trip in the microwave also works for single servings—just use 30-second bursts and keep an eye so it doesn’t overcook.
FAQs
Can I use frozen fruit for this cobbler?
Absolutely! If you’re using frozen strawberries or rhubarb, just be sure to thaw them and drain any excess liquid before adding to the filling. This keeps your cobbler from getting watery.
What if I can’t find rhubarb?
If rhubarb isn’t in season or available, you can use extra strawberries or swap in another tart fruit like raspberries for a different twist—but true Strawberry Rhubarb Cobbler really shines with that special tang rhubarb brings!
Can I make this dairy-free?
Yes! Substitute your favorite plant-based butter and non-dairy milk in the biscuit topping. You’ll still get a golden, tender finish without the dairy.
Do I need to peel rhubarb?
Nope! Just trim off the ends and chop. The skin softens beautifully during baking, and you’ll appreciate the lovely ruby color it lends to the dessert.
Is it best served warm or cold?
Strawberry Rhubarb Cobbler is best enjoyed warm, ideally with cold ice cream or whipped cream. But if you have leftovers, it’s pretty tasty straight from the refrigerator the next day, too!
Final Thoughts
There’s something timeless and joyful about gathering around a dish of Strawberry Rhubarb Cobbler. If you’ve never tried it, now’s the perfect moment to treat yourself and your loved ones to this sweet-tart, homespun classic. You might just find it becomes your new go-to for every summer celebration—or anytime you crave a little extra comfort.
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Strawberry Rhubarb Cobbler Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Cobbler. A buttery, tender biscuit topping crowns a bubbling fruit filling, creating a dessert that embodies the essence of summer. Serve it warm with a dollop of vanilla ice cream for a truly satisfying treat.
Ingredients
For the Fruit Filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ½ cup whole milk
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Fruit Filling: In a large bowl, combine strawberries, rhubarb, ¾ cup granulated sugar, cornstarch, and vanilla. Toss to coat. Pour the mixture into a 9-inch square baking dish.
- Make the Biscuit Topping: In another bowl, whisk together flour, remaining ¼ cup granulated sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
- Assemble and Bake: Drop spoonfuls of biscuit dough over the fruit filling, leaving gaps for steam. Sprinkle with coarse sugar if desired. Bake for 40–45 minutes until golden and bubbly. Cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for the best experience.
- Frozen fruit can be used; make sure to thaw and drain excess liquid before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
