This easy Homemade Strawberry Rhubarb Cobbler has a thick strawberry rhubarb filling and is topped with a simple, crispy oat topping.
EASY AND DELICIOUS STRAWBERRY COBBLER COBBLER RECIPE
I have been meaning to share this recipe for Strawberry Rhubarb Cobbler for a while. Typically, strawberry season and rhubarb season run hand-in-hand. In most parts, the prime season for this fruit and vegetable is between April and June. I was surprised to learn that rhubarb is actually a vegetable. I don’t think I have ever treated it as a veggie. I’ve always eaten it in sweetened desserts.
FREQUENTLY ASKED QUESTIONS:
Rhubarb actually tastes pretty similar to green apples. It has a slightly tart taste. So, you can actually use it as a pretty acceptable substitute in those recipes where it calls for a green, tart apple. Most times, it works perfectly!
They balance each other out. Rhubarb is tart whereas strawberries are sweeter. It keeps this cobbler from being too tart without adding a ton of sugar.
Yes! I actually had the chance to try it when I was in Wisconsin once. They are actually sweeter than traditional rhubarb and they keep their bright red flavor even after they are cooked. If you can find it, you should definitely give it a try! They do not taste like strawberries though despite the name.
Yes. The leaves are toxic to humans and animals. The stems (which you use in any recipe are perfectly safe to eat, even raw). The leaves; however, should be properly discarded. Do not put them in any compost bin or feed to any animals.
I leave it covered out on the counter for a maximum of two days. You can also cover it and put it into the refrigerator and it will keep for up to 5 days. This cobbler can also be frozen. Just store it so that it doesn’t get freezer burned.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- rhubarb – I cannot find frozen rhubarb near me. I can only find fresh rhubarb when it is in season so I have not tried this with frozen and therefore can’t say how it would turn out.
- strawberries – I have not tried this with frozen strawberries. My concern would be too much water is in frozen berries so you’d have to be careful that this doesn’t get watered down.
- sugar – I have not tried this with sugar substitutes. I’m sure some of them will work here. If you try it, let me know!
- cornstarch – this is going to help thicken the filling. It works nicely with the flour to create that gooey filling we all love in a good cobbler!
- rolled oats – you can use quick cooking oats if you like your oats to be smaller or you can use the old-fashioned oats for a bit more chewiness.
- cinnamon – you can leave this out but I think the light cinnamon flavor goes beautifully with the other flavors.
- salted butter – it needs to be real butter, not margarine. It won’t set up properly if you use margarine. It will not taste salty. It just adds a nice balance of flavor with the overall sweetness.
HOW TO MAKE STRAWBERRY RHUBARB COBBLER:
Blend together chopped rhubarb, strawberry, ½ cup sugar, cornstarch mixture and ¼ cup flour. Pour into a buttered 10-12 inch oven-safe skillet, and heat over medium for 10 minutes, stirring occasionally, until thickened. Set aside. Stir 1 cup flour, rolled oats, sugar, cinnamon and water together, then cut in butter with a pastry cutter or two forks until you have a crumbly, slightly moist texture.
Sprinkle topping to cover the strawberry rhubarb filling, then bake in the oven at 350 degrees for 35-40 minutes.
Cool for 10 minutes before serving.
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Originally published: July 2018
Updated & republished: June 2023
Strawberry Rhubarb Cobbler (+Video)
For the filling:
- Blend together chopped rhubarb, strawberry, ½ cup sugar, cornstarch, and ¼ cup flour.
- Pour into a buttered 10-inch oven safe skillet, and heat over medium for 10 minutes, stirring occasionally, until thickened. Set aside.
- In a bowl, stir together 1 cup flour, rolled oats, sugar, cinnamon and water. Then cut in butter with a pastry cutter or two forks until you have a crumbly, slightly moist texture.
- Sprinkle topping to cover your filling, then bake uncovered at 350F degrees for 35-40 minutes. If you notice the topping getting too dark, cover with aluminum foil.
- Cool for 10 minutes before serving.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- If you don’t have an oven safe skillet, you can cook the filling first on the stove then add it into a 9×9-inch baking dish and continue with the rest of the recipe
- Somehow when filming the video, I forgot to add the water to the crumble topping. Don’t forget to add it when you make the recipe. It helps to keep the topping together.
- When working with fresh rhubarb, the leaves are toxic to humans and animals so please discard with care. They are not good to go into any compost pile.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.