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Strawberry rhubarb cobbler with golden biscuit topping and vanilla ice cream

Strawberry Rhubarb Cobbler

This easy strawberry rhubarb cobbler is the perfect summer dessert—juicy, sweet-tart fruit baked under a buttery golden topping. Made with fresh or frozen fruit, it's ready in under an hour and ideal for weeknights, potlucks, or Sunday suppers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Baking, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • Fruit Filling:
  • Amount Unit Name Notes
  • 4 cups strawberries hulled and sliced
  • 2 cups rhubarb chopped into 1/2” pieces
  • 3/4 cup sugar adjust based on tartness
  • 2 tbsp cornstarch or use 3 tbsp all-purpose flour
  • 1 tbsp lemon juice fresh squeezed
  • 1/4 tsp salt
  • Topping:
  • Amount Unit Name Notes
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter cold cut into cubes
  • 1/3 cup milk or buttermilk for tang

Equipment

  • 1 9x13” baking dish Glass or ceramic preferred
  • 1 Mixing bowl For fruit filling
  • 1 Mixing bowl For topping
  • 1 Pastry cutter Optional—can use fingers
  • 1 Measuring cups + spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Let sit 10–15 minutes.
  3. Pour the fruit mixture into a greased 9x13" baking dish.
  4. In another bowl, mix flour, sugar, baking powder, and salt.
  5. Cut in the butter until the mixture resembles coarse crumbs.
  6. Stir in milk to form a soft dough.
  7. Drop spoonfuls of topping evenly over the fruit.
  8. Bake for 40–50 minutes, or until the topping is golden and the filling is bubbling in the center.
  9. Let cool for 10 minutes before serving.

Notes

If using frozen fruit, do not thaw—just toss with sugar and starch directly.
For an oat crumble topping, swap ½ cup of the flour with old-fashioned oats.
Can be made ahead and stored in the fridge up to 3 days.