Print

Strawberry Rhubarb Cobbler: The Ultimate Guide & Recipe

Print Recipe

A classic Strawberry Rhubarb Cobbler with a sweet and tart filling and a tender, golden-brown cobbler topping. Perfect served warm with ice cream!

Ingredients

Scale
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered if large
  • 1 cup granulated sugar (adjust to taste depending on rhubarb tartness)
  • 1/4 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup milk (or buttermilk for a tangier flavor)
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar, for sprinkling
  • 2 tablespoons milk or cream, for brushing

Instructions

  1. Prepare the Filling: In a large bowl, combine the rhubarb and strawberries. Add the granulated sugar, all-purpose flour, lemon juice, vanilla extract, cinnamon (if using), and a pinch of salt. Gently toss until the fruit is evenly coated. Pour the fruit mixture into a 9×13 inch baking dish, ensuring it’s evenly distributed.
  2. Make the Cobbler Topping: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. In a separate small bowl, whisk together the milk (or buttermilk) and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
  3. Assemble and Bake: Drop spoonfuls of the cobbler topping evenly over the fruit filling. Brush the top of the cobbler topping with milk or cream. Sprinkle the remaining 2 tablespoons of granulated sugar over the top.
  4. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, tent it with foil.
  5. Let the cobbler cool for at least 15-20 minutes before serving.

Notes

  • Adjust the sweetness of the filling to your liking.
  • Feel free to add other fruits like blueberries, raspberries, or blackberries.
  • Experiment with different extracts like almond or lemon.
  • For a gluten-free version, use a gluten-free all-purpose flour blend.
  • The filling and topping can be prepared ahead of time and stored separately in the refrigerator.
  • Baked cobbler can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat leftover cobbler in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Find it online: https://mmmflavors.com/strawberry-rhubarb-cobbler/