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A golden-brown strawberry rhubarb cobbler with a bubbly fruit filling, garnished with fresh mint on a wooden board.

Easy Strawberry Rhubarb Cobbler

Savor summer with this easy strawberry rhubarb cobbler. A sweet-tart fruit filling paired with a golden, tender topping makes it a delightful, comforting dessert. Serve warm with vanilla ice cream for an unforgettable treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups fresh strawberries (stems removed and halved or quartered)
  • 2 cups fresh rhubarb (cut into small chunks)
  • 1 cup granulated sugar (adjust to taste based on fruit ripeness)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoons cornstarch (or all-purpose flour for thickening)
  • Pinch salt
For the Topping
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter (cubed)
  • 1 large egg
  • ¼ cup milk (or buttermilk for extra tenderness)
  • ½ teaspoon vanilla extract (optional, but recommended)
  • 1 tablespoon turbinado sugar (for sprinkling, optional, adds sparkle)

Equipment

  • 9x9 inch baking dish (or an equivalent 2-quart oven-safe dish)
  • Large mixing bowls (2-3)
  • Small mixing bowls (for wet topping ingredients)
  • Whisk
  • Pastry blender (or two forks, or your fingertips)
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Wire rack for cooling

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9x9 inch baking dish or equivalent.
  2. Wash your strawberries and rhubarb thoroughly. Hull the strawberries and halve or quarter them, depending on their size. Cut the rhubarb stalks into small, 1/2-inch to 1-inch chunks.
  3. In a large bowl, combine the prepped strawberries and rhubarb. Add 1 cup granulated sugar, 1 tablespoon fresh lemon juice, 2 tablespoons cornstarch, and a pinch of salt. Toss gently to ensure all the fruit is evenly coated.
  4. Pour the fruit mixture into your prepared baking dish, spreading it into an even layer.
  5. In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined.
  6. Add the 6 tablespoons of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  7. In a small bowl, whisk together 1 large egg, 1/4 cup milk, and 1/2 teaspoon vanilla extract (if using).
  8. Pour the wet ingredients into the dry butter-flour mixture. Mix lightly with a fork or spatula until just combined. Be careful not to overmix; a few dry spots are fine.
  9. Spoon the cobbler topping dough evenly over the fruit mixture in the baking dish. You don’t need to spread it perfectly; a rustic look is part of the charm. If desired, sprinkle the top with 1 tablespoon turbinado sugar for a lovely crunch and sparkle.
  10. Place the dish in your preheated oven and bake for 45-50 minutes. The cobbler is done when the topping is golden brown and the fruit filling is bubbly around the edges.
  11. Remove the cobbler from the oven and place it on a wire rack. Let it cool for at least 15-20 minutes before serving. This allows the fruit filling to set up properly.

Nutrition

Calories: 375kcalCarbohydrates: 65gProtein: 4.5gFat: 13.5gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 3.5gSugar: 40gVitamin A: 5IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store leftovers covered in the refrigerator for up to 3 days. For best texture, reheat larger portions in the oven. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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