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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.

A DELICIOUSLY FRESH 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.

finished, Strawberry Rhubarb Cobbler on a white plate.

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!

Strawberry Rhubarb Cobbler recipe from The Country Cook. Closeup photo of strawberry rhubarb cobbler serving on a white round plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • rhubarb
  • strawberries
  • sugar
  • cornstarch
  • all-purpose flour
  • rolled oats
  • cinnamon
  • water
  • cold salted butter
ingredients needed to make strawberry rhubarb cobbler/crisp: rhubarb, strawberries, cornstarch, all-purpose flour, rolled oats, sugar, cinnamon, water, salted butter.

HOW TO MAKE STRAWBERRY RHUBARB COBBLER:

Blend together chopped rhubarb, strawberry, ½ cup sugar, cornstarch mixture and ¼ cup flour.

sliced strawberries, chopped rhubarb, sugar, cornstarch and all purpose flour in a bowl.

Pour into a buttered 10-12 inch oven-safe skillet, and heat over medium for 10 minutes, stirring occasionally, until thickened. Set aside. 

thickened strawberry rhubarb filling in a large cast iron skillet.

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. 

oatmeal sugar flour topping mixture in a bowl.

Sprinkle topping to cover the strawberry rhubarb filling, then bake in the oven at 350 degrees for 35-40 minutes. 

Strawberry Rhubarb Cobbler in cast iron skillet, spoonful displayed.

Cool for 10 minutes before serving. 

Strawberry Rhubarb Cobbler serving on a plate with a hand holding a fork into the cobbler.

CRAVING MORE RECIPES?

Strawberry Rhubarb Cobbler (+Video)

This easy Homemade Strawberry Rhubarb Cobbler has a thick, yummy filling and is topped with a simple, crispy oat topping.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Strawberry Rhubarb Cobbler
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 440kcal

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

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 10-12 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

Calories: 440kcal | Carbohydrates: 69g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 139mg | Potassium: 261mg | Fiber: 3g | Sugar: 36g | Vitamin A: 515IU | Vitamin C: 31.5mg | Calcium: 62mg | Iron: 2.1mg

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 can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: July 2018
Updated & republished: May 2019

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15 Comments

  1. 5 stars
    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!

    1. 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.

  2. 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.

  3. 5 stars
    That looks so good! Our rhubarb patch is done for the year, but I’m putting this on the list for next year!