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Strawberry Rhubarb Cobbler

This easy strawberry rhubarb cobbler makes a great spring dessert!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Cuisine: Vegetarian

Ingredients

For the filling:
  • 4 1/2 cups chopped rhubarb
  • 1 1/2 cups strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon orange zest
For the cobbler crust:
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup milk or buttermilk
  • 1 large egg lightly beaten
  • 1/2 teaspoon vanilla extract
  • turbinado sugar for sprinkling

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest. Let sit for 30 minutes to bring out the juices.
  2. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don't overmix.
  3. Pour strawberries and rhubarb into a 2-quart casserole dish or individual casserole dishes/ramekins.  Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream.