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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Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: Servings

Calories: 290kcal

Author: Paula

Cost: $10

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

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

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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 9x13" 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

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.

Nutrition