Strawberry Rhubarb Cobbler (+Video)
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)
Ingredients
For the filling:
For the topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 Tablespoon water
- 1 stick (1/2 cup) cold salted butter, cubed
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutritional Disclaimer
“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.
This was Amazing!!!!!
I LOVE RHUBARB, so much. Made half the recipe in two individual cups
for me and my husband. Will absolutely make this again.
Heavenly:)
Can I use frozen rhubarb in place of fresh?
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.
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!
love this recipe. i change up the fruit i use in it all the time!
Thank you so very much Kay! I love hearing that and I am so glad you find it so versatile with other fruits!
I have frozen rhubarb and strawberry. Should I use less water
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.
I’m allergic to strawberries,can I substitute with blueberries?
I don’t see why not.
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.
Jerry, it says right there in the instructions – a 10-12 inch skillet.
This looks awesome!!
Thanks Dianne!! 🙂
That looks so good! Our rhubarb patch is done for the year, but I’m putting this on the list for next year!
It really is so easy! I’m fortunate that I can get some fresh rhubarb still at my local grocery store. Love it!