Why You’ll Love This Recipe

Strawberry Rhubarb Cobbler is a warm, comforting dessert that combines the sweet, juicy flavor of strawberries with the tart brightness of rhubarb, all topped with a golden, buttery biscuit crust. Perfect for spring and summer, this cobbler is easy to make and delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesfresh rhubarbgranulated sugarlight brown sugarcornstarchlemon juicevanilla extractall-purpose flourbaking powderbaking sodasaltunsalted butterbuttermilk

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a large mixing bowl, combine chopped strawberries and rhubarb with granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Stir well and pour into the prepared baking dish.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in cold butter until the mixture resembles coarse crumbs.

Add buttermilk and stir just until the dough comes together.

Drop spoonfuls of the biscuit dough over the fruit filling, leaving some gaps for steam to escape.

Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.

Allow to cool slightly before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesBaking time: 35-45 minutesCooling time: 15 minutesTotal time: 1 hour 10-20 minutes

Variations

Add a pinch of cinnamon or nutmeg to the fruit mixture for extra warmth.

Swap buttermilk with milk and a splash of vinegar if needed.

Use a mix of berries for a more complex flavor.

Top with oats or chopped nuts for extra texture.

storage/reheating

Store leftover cobbler in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 30-60 seconds or warm the whole dish in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain well to avoid excess liquid.

Do I need to peel the rhubarb?

No, just trim the ends and chop it—no peeling necessary.

Can I make this ahead of time?

Yes, assemble and refrigerate before baking or bake ahead and reheat before serving.

What if I don’t have buttermilk?

You can use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

How do I know when it’s done?

The topping should be golden and the filling bubbly around the edges.

Is this dessert very tart?

It has a balanced sweet-tart flavor; adjust sugar if you prefer it sweeter.

Can I use gluten-free flour?

Yes, just ensure it’s a 1:1 baking blend.

Can I freeze Strawberry Rhubarb Cobbler?

Yes, freeze after baking and cool completely. Reheat in the oven from frozen.

Can I use only strawberries?

Yes, but you’ll lose the unique tang rhubarb adds—adjust sugar accordingly.

Do I need to refrigerate leftovers?

Yes, due to the fruit content and biscuit topping, refrigeration is best.

Conclusion

Strawberry Rhubarb Cobbler is the perfect blend of sweet and tangy with a tender, golden crust that makes it a standout dessert for any occasion. Whether served warm from the oven or chilled the next day, it’s a seasonal favorite that’s simple to make and impossible to resist.