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Strawberry rhubarb cobbler is one of those desserts that just feels like summer. Sweet, tangy, juicy, and baked until golden with a buttery topping—this old-fashioned favorite has been a staple in my kitchen for years. Whether you’re new to rhubarb or already in love with it, this recipe is a breeze. In this guide, I’ll walk you through how to make strawberry rhubarb cobbler from scratch (plus a few quick shortcuts). We’ll cover filling tips, bake time, topping variations, and more, all using real, seasonal ingredients.
In this Article
Key Takeaways: What You Need to Know
- Strawberry rhubarb cobbler is easy and beginner-friendly.
- Use fresh or frozen fruit with simple pantry ingredients.
- Bake time averages 40–50 minutes until bubbly and golden.
- Cobbler can be topped with biscuits, cake mix, or oat crumbles.
- Perfect served warm with vanilla ice cream or whipped cream.
The Story & Intro to Strawberry Rhubarb Cobbler
What makes strawberry rhubarb cobbler easy?
Strawberry rhubarb cobbler is easy because it uses just a handful of ingredients, doesn’t require a mixer, and bakes up beautifully in one pan. You can prep it in under 15 minutes and skip any fussy doughs or chilling time. It’s a perfect beginner dessert.
What Inspired Me to Make This
When I was a kid, my grandma used to pick rhubarb from the edge of her garden and toss it with strawberries from the neighbor’s patch. She didn’t have a recipe. She just knew when it was right. I remember her peeling the rhubarb with a paring knife, sprinkling sugar with a generous hand, and tossing the fruit into a battered enamel baking dish. The whole house smelled like summer by the time dinner was done.
Years later, I found myself doing the same, only this time with my toddler on a stool beside me, sneaking strawberries when he thought I wasn’t looking. It’s become a little tradition. We pick, chop, and stir together every May when rhubarb hits the market.
If you’re just starting out, this rhubarb recipes collection will help you fall in love with this tart vegetable in all the best ways.
Is this cobbler good for beginners?
Absolutely. You don’t need to know anything about baking to make a killer strawberry rhubarb cobbler. The filling is just fruit, sugar, and a thickener like cornstarch or flour. The topping? It can be made from scratch, with Bisquick, or even cake mix if you’re in a rush (hello, easy strawberry rhubarb cobbler with cake mix-style). Everything comes together in a single pan and bakes until bubbling and golden.
Plus, it’s very forgiving. If your rhubarb is extra tart, just add a bit more sugar. If your strawberries are super juicy, toss in a spoonful more of thickener. There’s no need for perfection here—just honest, rustic flavor.
Want something even crunchier? Try this strawberry rhubarb crisp version for a crunchy oat topping instead.
Making the Best Strawberry Rhubarb Filling
How do you make strawberry rhubarb filling?
To make strawberry rhubarb filling, combine chopped rhubarb and strawberries with sugar, cornstarch, lemon juice, and a pinch of salt. Stir gently until the fruit is evenly coated, then let it sit for 10–15 minutes to release its juices. This step ensures the filling thickens beautifully as it bakes.
What’s the right ratio of rhubarb to strawberries?
In my kitchen, it’s all about balance. Rhubarb brings the tart bite, and strawberries bring the sweetness. I usually go with 2 parts strawberries to 1 part rhubarb—for example, 4 cups of strawberries and 2 cups of rhubarb. This ratio keeps the filling bright without being overly sharp.
If you love that signature rhubarb pucker, feel free to go 1:1. Just bump up the sugar slightly and taste the raw mix before baking. A squeeze of lemon ties everything together and lifts the flavor.
And if you want something richer or jammy? Try this strawberry rhubarb jam recipe for inspiration—it’s basically cobbler filling in a jar.
How do you keep the filling from being runny?
This is one of the most common cobbler questions I get. A runny filling usually means the fruit released too much liquid before the topping could set. Here’s how to fix that:
| Issue | Fix |
|---|---|
| Too much liquid from strawberries | Use a bit more cornstarch (2–3 tbsp per 6 cups of fruit) |
| Didn’t let fruit macerate | Let it sit with sugar for 15 mins before baking |
| Baked too fast at high temp | Bake at 350°F–375°F so juices have time to thicken |
| Not enough thickener | Don’t skip the starch—flour or tapioca works too |
Don’t forget—fruit texture varies. Frozen fruit works beautifully too, but don’t thaw it beforehand. Toss it frozen with starch and sugar, and you’re good to go.
I once made a version of this cobbler during a camping trip using frozen rhubarb and strawberries we’d picked and packed. We stirred it all together in a cast iron skillet and let it bake over the fire. It was messier than usual… but tasted just as good.
For a classic version that holds its shape well, check out my rhubarb pie recipe. The filling tips there apply perfectly here too.
Cobbler Toppings That Actually Work
How do you top a strawberry rhubarb cobbler?
Strawberry rhubarb cobbler can be topped with biscuit dough, oat crumble, cake mix, or even Bisquick. The topping bakes right over the fruit, soaking up the juices while staying crisp and golden on top.
What’s the best homemade cobbler topping?
For me, the best topping is a buttery biscuit-style one that’s soft underneath and golden on top. Here’s the quick version I use most:
Simple Cobbler Topping
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cut into cubes
- 1/3 cup milk (or buttermilk for tang)
Rub the butter into the dry mix with your fingers or a pastry cutter until it resembles coarse crumbs. Stir in the milk, then dollop spoonfuls over the fruit. No need to be precise—rustic is beautiful here.
For a more textured topping (and added fiber!), you can use 1/2 cup oats and 1/2 cup flour instead. That gives it a strawberry rhubarb crisp feel but still qualifies as a cobbler.
What are quick topping shortcuts?
You’ve got options if you’re short on time or pantry ingredients.
| Topping Style | How to Use It |
|---|---|
| Cake mix | Sprinkle dry yellow cake mix over fruit, drizzle with melted butter |
| Bisquick | Stir with milk and sugar to make a soft dough, spoon over fruit |
| Oat crumble | Combine oats, brown sugar, flour, and butter for a rustic crunch |
| Pioneer Woman-style biscuit topping | Use buttermilk and a touch of cinnamon for a Southern-style finish |
I’ve made old-fashioned strawberry rhubarb cobbler with both scratch and shortcut toppings, and truthfully? No one notices once it’s warm and melty under a scoop of ice cream.
That’s the charm of this dessert—it’s not about perfection. It’s about the contrast between tart and sweet, crisp and gooey, warm fruit and cold cream.
When you’re in a rush, Bisquick is a lifesaver. When you’ve got time to slow down, homemade biscuit dough wins every time.
How Long to Bake Strawberry Rhubarb Cobbler
How long do you bake a strawberry rhubarb cobbler?
Bake strawberry rhubarb cobbler at 375°F for 40 to 50 minutes, until the topping is golden brown and the filling is bubbling around the edges. A deep dish may need an extra 5–10 minutes. Let it cool slightly to allow the filling to thicken.
What temperature and pan work best?
I usually bake mine in a 9×13″ ceramic or glass dish at 375°F (190°C). You want a dish deep enough to catch bubbling juices but shallow enough so the topping crisps nicely.
Pro Tip: If you’re using frozen fruit or a deep pan, increase the baking time to about 55–60 minutes and cover loosely with foil for the first 20 to prevent over-browning. You’ll know it’s done when:
- The topping springs back when gently pressed.
- The filling is bubbling visibly in the center and around the edges.
I once pulled a cobbler too early because the topping looked done. It wasn’t. The filling underneath was still runny. Now, I always check that bubbling center as my final cue.
And don’t forget to place a baking sheet underneath if you’re using a smaller pan—it can overflow!
Need something more jammy or thick? Try this gorgeous rhubarb jam or blackberry rhubarb jam as cobbler-inspo for future flavor combos.
H3: Real Review from My Kitchen Table
This cobbler has become a go-to at our summer gatherings. My friend Kelly (the one who claims she “can’t bake”) made this for a Fourth of July potluck last year. She used frozen fruit, a box of yellow cake mix, and added cinnamon to the topping.
She texted me later:
“Abby, people were fighting over the last spoonful. I literally dumped stuff in a pan and baked it. Why is this so good?!”
It’s the kind of dessert that feels homemade, even when you’re winging it.
How to Serve and Store Strawberry Rhubarb Cobbler
What’s the best way to serve strawberry rhubarb cobbler?
Serve strawberry rhubarb cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm filling and cold cream is pure magic. For extra texture, sprinkle a few crushed almonds or granola on top.
H3: Best serving pairings (and when to serve it)
You truly can’t go wrong. Here’s how I like to serve it, depending on the occasion:
| Occasion | How to Serve |
|---|---|
| Weeknight dinner treat | Warm, with a drizzle of cold heavy cream straight from the carton |
| Summer party or potluck | Room temperature with whipped cream or rhubarb muffins on the side |
| Weekend brunch | Topped with Greek yogurt or crème fraîche and a mint leaf |
| Fancy dessert night | With a scoop of strawberry rhubarb ice cream (yes, it exists and it’s dreamy!) |
Sometimes I even serve leftovers cold the next morning as a sweet brunch side with eggs and bacon. It’s fruit, right?
For an extra showstopper, try layering the cobbler into mason jars with crumbled shortbread and whipped cream—hello, summer trifle.
How to store and reheat leftovers
Strawberry rhubarb cobbler stores beautifully. If you have any left (rare!), here’s how to make the most of it:
Storing:
- Let it cool completely before covering.
- Store in the fridge for up to 4 days.
- For longer storage, freeze in airtight containers for up to 2 months.
Reheating:
- For crispy topping, reheat in a 350°F oven for 10–15 minutes.
- For a quick fix, microwave individual servings for 30–45 seconds—but know the topping may soften.
Pro Tip: Sprinkle a bit of sugar on top before reheating in the oven to bring back some crunch.
This cobbler also travels well. Pack it up for summer picnics, BBQs, or family visits—just make sure to save yourself a corner piece before it disappears.
And if you’re looking to add more rhubarb love to your lineup, don’t miss this rhubarb bread recipe or these strawberry rhubarb bars—equally snackable and freezer-friendly.
Strawberry Rhubarb Cobbler FAQs — Real Answers, No Fuss
What is a rhubarb cobbler?
Rhubarb cobbler is a baked dessert made with chopped rhubarb and sugar, topped with biscuit dough, cake mix, or crumble. As it bakes, the rhubarb softens and turns jammy, while the topping gets golden and crisp. It’s a rustic, old-school treat that highlights rhubarb’s tartness.
Think of it as the cozy cousin to pie—but easier, less fussy, and totally craveable. And when paired with sweet strawberries? Pure nostalgia.
Explore more cozy options like old-fashioned rhubarb crisp or this rhubarb custard pie if you’re feeling extra.
How long do you cook cobbler with rhubarb & strawberries?
Bake strawberry rhubarb cobbler at 375°F for 40–50 minutes. The top should be golden brown, and the filling should bubble up around the edges. That bubbling is key—it means the fruit has thickened and the topping has baked through.
If you’re using frozen fruit, add 5–10 more minutes. Always check the center—it should be hot and gooey, not watery.
How do you make a rhubarb cobbler?
Here’s the simple, from-scratch method:
Make the filling: Toss 2 cups chopped rhubarb and 4 cups strawberries with sugar, cornstarch, and lemon juice.
Add topping: Use a homemade biscuit topping (see Part 3), or try a quick Bisquick or cake mix version.
Bake: Pop into the oven at 375°F and bake for 40–50 minutes until golden and bubbly.
Serve warm: Add ice cream or whipped cream on top.
Want a version with oats or crisp topping? Try this strawberry rhubarb crisp—it’s just as easy and great for beginners.
How long do you bake a rhubarb cobbler?
Bake rhubarb cobbler for 40–50 minutes at 375°F. You want a bubbly center and golden topping. If using a deeper dish, give it an extra 5 minutes. For crisper topping, let it bake uncovered the whole time.
And yes—if the edges start to brown too fast, cover them loosely with foil.
How do you make strawberry rhubarb filling?
Toss fresh or frozen strawberries and rhubarb with sugar, cornstarch (or flour), lemon juice, and a pinch of salt. Let it sit for 10–15 minutes to release juices. Then pour into your baking dish, top, and bake.
Here’s a basic formula:
4 cups chopped strawberries
2 cups chopped rhubarb
3/4 cup sugar (adjust to taste)
2–3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
This makes a thick, jammy filling that’s sweet, tart, and holds up well under biscuit or oat toppings.
Strawberry Rhubarb Cobbler
Equipment
- 1 9×13” 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
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
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Let sit 10–15 minutes.
- Pour the fruit mixture into a greased 9×13″ baking dish.
- In another bowl, mix flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in milk to form a soft dough.
- Drop spoonfuls of topping evenly over the fruit.
- Bake for 40–50 minutes, or until the topping is golden and the filling is bubbling in the center.
- Let cool for 10 minutes before serving.
Notes
Nutrition
Variations, Tips & A Real Review
What are some popular variations of strawberry rhubarb cobbler?
Strawberry rhubarb cobbler is endlessly customizable. Whether you’re using what’s on hand or making it your own, here are a few winning combos:
| Variation | What to Do |
|---|---|
| With Bisquick | Replace biscuit topping with Bisquick dough for a shortcut. |
| With oats | Mix oats into the topping for extra texture. |
| With cake mix | Sprinkle yellow cake mix over the fruit, drizzle with butter, and bake. |
| Pioneer Woman-style | Use buttermilk and a dash of cinnamon in your biscuit dough. |
| Ice cream-infused | Serve with strawberry rhubarb ice cream or swirl it into softened vanilla for a frozen treat. |
And don’t sleep on savory-sweet mashups. A spoonful of apple rhubarb chutney next to pork roast? Surprisingly divine.
Final Pro Tips for Cobbler Success
- Don’t overmix the dough: Keep your topping tender by mixing just until combined.
- Use a baking sheet underneath: This saves your oven from bubbly fruit overflow.
- Bake it the day of: It’s best warm, fresh out of the oven, though leftovers reheat well.
- Seasonal swaps: Out of strawberries? Try raspberries, blueberries, or peaches with rhubarb.
According to the USDA, rhubarb is technically a vegetable, but is legally considered a fruit in the U.S. for tax purposes—because it’s mostly used in desserts. Fun fact, right? Learn more from the USDA’s seasonal produce guide.
Real-Life Testimonial
“I followed Abby’s cobbler recipe using frozen fruit and Bisquick topping, and my husband said it tasted just like his grandma’s. I hadn’t even heard of rhubarb until this year. This recipe made me fall in love with it!”
— Michelle R., Missouri
More Rhubarb Recipes to Try Next
If you’re loving rhubarb, here’s your next baking lineup:
- Rhubarb Bread Recipe – Sweet, moist, and perfect for breakfast.
- Peach Rhubarb Jam – A warm-weather flavor bomb.
- Rhubarb Muffins – A freezer-friendly favorite.
- Strawberry Rhubarb Bars – Like a cookie and cobbler had a baby.
