This easy Homemade Strawberry Rhubarb Cobbler has a thick strawberry rhubarb filling and is topped with a simple, crispy oat topping.
STRAWBERRY RHUBARB COBBLER/CRISP
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.
WHAT DOES RHUBARB TASTE LIKE?
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! This super simple Strawberry Rhubarb Cobbler is topped with a slightly crunchy oatmeal crumble mixture. I added just a tad of cinnamon to the mixture to give it a bit more depth of flavor. It works really well with this recipe. If you want a super simple cobbler recipe, you gotta hop over and see my SKILLET CHERRY COBBLER! Also, my BANANA BREAD COBBLER is pretty spectacular too - ha!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- rhubarb
- strawberries
- sugar
- cornstarch
- all-purpose flour
- rolled oats
- cinnamon
- water
- cold salted butter
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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STRAWBERRY RHUBARB COBBLER
Ingredients
For the filling:
- 2 cups chopped rhubarb
- 2 cups quartered strawberries
- ½ cup sugar
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- ¼ cup flour, optional for a thicker filling
For the topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon water
- 1 stick cold salted butter, cubed (8 tablespoon)
Instructions
- Blend together chopped rhubarb, strawberry, ½ cup sugar, cornstarch, and ¼ cup flour. Pour into a buttered 10-12 inch 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 your filling, then bake at 350 degrees for 35-40 minutes.
- Cool for 10 minutes before serving.
Video
Nutrition
Originally published: July 2018
Updated & republished: May 2019
Joyce Smith
Can I use frozen rhubarb in place of fresh?
Brandie @ The Country Cook
Yes you can. Allow to defrost and dry well to make sure no additional water (from it being frozen) get into the pie or else it won't set up.
Donna
Saving this! I LOOOVE Rhubarb and I would probably just use that for the recipe. Strawberries add a nice sweet contrast to the rhubarb, but I absolutely love that tartness and adding other fruit to it kind of overpowers it. Might have to make another one as written for hubs because he didn't grow up with a rhubarb patch in his backyard like I did. It IS an acquired taste. You either like it or not. Thanks Brandie!
kay
love this recipe. i change up the fruit i use in it all the time!
Brandie @ The Country Cook
Thank you so very much Kay! I love hearing that and I am so glad you find it so versatile with other fruits!
Donna
I have frozen rhubarb and strawberry. Should I use less water
Donna
No. The water in the fruit mixture is for the cornstarch to thicken it so she gives you the option to add flour for a thicker sauce. It's used for the water that is extracted from the fruit while cooking. Most frozen fruit is flash frozen, no water added. As with all baking, use your best judgment.
P. Gietzen
I’m allergic to strawberries,can I substitute with blueberries?
Brandie @ The Country Cook
I don't see why not.
jerry Tarmann
Good grief - could we please know the size of the baking dish for the Strawberry Rhubarb Cobbler. Did I miss it? I need this info please.
Brandie @ The Country Cook
Jerry, it says right there in the instructions - a 10-12 inch skillet.
Dianne Klinski
This looks awesome!!
Brandie @ The Country Cook
Thanks Dianne!! 🙂
Carlee
That looks so good! Our rhubarb patch is done for the year, but I'm putting this on the list for next year!
Brandie @ The Country Cook
It really is so easy! I'm fortunate that I can get some fresh rhubarb still at my local grocery store. Love it!