This strawberry rhubarb cobbler pairs juicy, sweet fruit with a crumbly topping to make a dessert everyone is going to love. Whether you choose to serve yours with whipped cream or ice cream, this delicious and tangy dessert is sure to be a winner.
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I like to keep frozen rhubarb around since it's so versatile. Not only can you add it to cobblers, but it's also a nice ingredient to throw into your next smoothie. Rhubarb isn't naturally sweet; in fact, it's rather tart, making it an interesting contrast to the sweet strawberries.
Feel free to make this dessert ahead because it's fine kept at room temperature for two or three days. Refrigerate it if you prefer or if the weather is especially hot. Give the cobbler a few minutes in a hot oven to warm it up again and bring back the crunch.
During the warmer months, I usually alternate this recipe with my peach cobbler with canned peaches recipe or this blackberry cobbler with cake mix. They are some of my favorite recipes to make in the summer.
Main Ingredients
This strawberry rhubarb cobbler is my new favorite dessert, closely followed by peach and blackberry cobblers! Here are the main ingredients you will need to make it:
- Strawberries: For sweetness. Juicy fresh strawberries add a bright, spring and summer flavor to this iconic dessert recipe. Use frozen or fresh berries or even try a different berry in their place.
- Rhubarb: Adds a tart tang to the cobbler. Fresh rhubarb is seasonal while the frozen kind is available year-round, so I tend to use chopped frozen rhubarb. If you can't get it, feel free to substitute chopped apples or pears instead.
- Almond extract: For a contrasting taste. The nutty taste of almonds complements just about any fruit, so it will work beautifully here. Vanilla extract would also work if you prefer to use that.
- Milk: To make the cobbler topping. Without the milk, your topping would just be powder! Use any kind of milk you like, even non-dairy alternatives would work.
- Salt: Brings out the sweet flavor. Yes, that's right, a pinch of salt actually enhances the overall sweet taste of this, so don't omit it.
Instructions Overview
The first thing to do is mix the flour with the sugar, baking powder, and salt. Stir in the almond extract and milk. This is going to be the topping.
Spread the rhubarb and strawberries over the bottom of a greased square baking dish and then you can pour the mix mixture on top. Don't stir anything at this point.
Pour melted butter on top of that and then swirl it in with the tip of a knife before sprinkling some sugar on top.
Cook it for about an hour or until it's piping hot and golden brown on top, then serve warm with ice cream or whipped cream if liked.
Common Questions
You will see that the filling in this cobbler doesn't contain any thickener, such as cornstarch. That doesn't mean it should be runny though. If the consistency is more liquid than you'd like, it could be that you used extra-ripe fruit which is extra juicy.
Another reason for a runny strawberry rhubarb cobbler is not letting it sit for a while after baking because this helps it thicken up too. If there is too much juice though, just let it drip back into the baking dish instead of spooning it into the serving bowls.
Pandowdy is a fruit-based dessert like a cobbler, but the topping is different. While cobblers have heaping spoonfuls of topping (to resemble cobblestones) a pandowdy has a topping that is rolled out and then placed over the fruit mixture.
A food thermometer should read 400°F when inserted into the center. The top should be golden brown and the filling should be bubbling up around the sides of the dish.
Chopnotch Tips
- Feel free to switch up the fruit you use. Cherries, blackberries, apples, peaches, and any other fruits can be used in place of the strawberries and/or rhubarb.
- Don't forget to let the cobbler rest for at least 10 to 15 minutes before serving. Not only does this help thicken up the fruit layer but it also means you shouldn't burn your mouth!
- This dessert can be served hot, room temperature, or chilled. Personally, I love the contrast of hot cobbler with cold ice cream - oh, and maybe a drizzle of caramel sauce on top too!
Sweet, crumbly, and totally delicious, this strawberry rhubarb cobbler is simple to prepare and tastes incredible served with whipped cream or ice cream on top.
Related Recipes
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Recipe
How to Make
Strawberry Rhubarb Cobbler
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 teaspoon almond extract
- 2½ cups rhubarb, frozen and chopped
- 16 ounces strawberries, fresh and sliced
- ¼ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick cooking spray.
- Combine the flour, sugar, baking powder, and salt in a mixing bowl. Then stir in the milk and almond extract until well combined.
- Spread the frozen rhubarb and sliced strawberries evenly into the bottom of the prepared baking pan, and then pour the sugar milk mixture over the top of the fruit. Do not mix it into the fruit.
- Pour the melted evenly over the top and then use a knife to gently swirl it in. Sprinkle 1 teaspoon of sugar over the top.
- Bake for about 60 minutes until the crust is golden brown. Remove from the oven. Serve warm from the oven with whipped cream or ice cream topping if desired and enjoy!
Notes
- Feel free to switch up the fruit you use. Cherries, blackberries, apples, peaches, and any other fruits can be used in place of the strawberries and/or rhubarb.
- Don't forget to let the cobbler rest for at least 10 to 15 minutes before serving. Not only does this help thicken up the fruit layer but it also means you shouldn't burn your mouth!
- This dessert can be served hot, room temperature, or chilled. Personally, I love the contrast of hot cobbler with cold ice cream - oh, and maybe a drizzle of caramel sauce on top too!
