Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

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. If you bite into rhubarb, it actually tastes like a green apple. Tart and crisp. 

Perfect summer dessert

And because rhubarb tastes so much like green apples, 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. Top with a generous scoop of vanilla ice cream!

Ingredients:
2 cups chopped rhubarb
2 cups quartered strawberries
½ cup sugar
1 tbsp cornstarch dissolved in 1 tbsp 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 tsp cinnamon
1 tbsp water
1 stick (8 tbsp) cold salted butter, cubed
Directions:

Blend together chopped rhubarb, strawberry, ½ cup sugar, cornstarch mixture 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, and cinnamon 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. Enjoy!

Easy Blueberry Cobbler

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Copycat Shoney’s Strawberry Pie

5 from 1 vote

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Strawberry Rhubarb Cobbler

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

This easy Homemade Strawberry Rhubarb Cobbler has a thick, yummy filling and is topped with a simple, crispy oat topping.

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Cobbler

Servings: 6

Calories: 440 kcal

Author: Brandie @ The Country Cook

Ingredients

For the filling:

• 2 cups chopped rhubarb
• 2 cups quartered strawberries
• ½ cup sugar
• 1 tbsp cornstarch dissolved in 1 tbsp 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 tsp cinnamon
• 1 tbsp water
• 1 stick cold salted butter, cubed (8 tbsp)

Instructions

1. 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.
2. Stir 1 cup flour, rolled oats, sugar, and cinnamon together, then cut in butter with a pastry cutter or two forks until you have a crumbly, slightly moist texture.
3. Sprinkle topping to cover your filling, then bake at 350 degrees for 35-40 minutes.
4. Cool for 10 minutes before serving.

Recipe Video

Nutrition Facts

Strawberry Rhubarb Cobbler

Amount Per Serving

Calories 440 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 40mg 13%

Sodium 139mg 6%

Potassium 261mg 7%

Total Carbohydrates 69g 23%

Dietary Fiber 3g 12%

Sugars 36g

Protein 5g 10%

Vitamin A 10.3%

Vitamin C 38.2%

Calcium 6.2%

Iron 11.7%

* Percent Daily Values are based on a 2000 calorie diet.

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