Strawberry Rhubarb Cobbler

5 from 4 votes

The sweet tart combination of strawberries and rhubarb is a perfect match-up in this Strawberry Rhubarb Cobbler. A buttery sweet biscuit topping is baked on top of a scrumptious filling made with fresh or frozen strawberries and rhubarb for an iconic summer dessert that is ready in under an hour!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Amy Nash

Ingredients

Filling

4 cups chopped rhubarb
2 cups chopped strawberries (1 quart)
¾ cup granulated sugar
3 Tablespoons cornstarch or quick-cooking tapioca

Topping

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup cold salted butter, cubed (12 Tablespoons)
1 teaspoon vanilla extract
½ cup boiling hot water

Instructions

Preheat oven to 350°F. Combine rhubarb, strawberries, ¾ cup sugar, and cornstarch or tapioca. If using tapioca, let the filling sit for 15 minutes for the tapioca to absorb some of the juices of the fruit.
Add the fruit mixture and any accumulated juices to a 9x13-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Add cold, cubed butter and use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs about the size of peas.
Add the hot water and vanilla extract to the cobbler mixture, stirring just until it starts coming together. It's okay if some of the flour mixture is still shaggy and not completely incorporated.
Sprinkle cobbler topping mixture over the fruit filling in the pan, spreading it out evenly to cover the top. It's okay if there are some gaps where the fruit is showing. Sprinkle with 2-3 teaspoons additional granulated sugar for a crunchy sweet finish, if desired.
Bake for 40-45 minutes until golden brown on top and the fruit filling is bubbling around the edges. Cool for at least 15 minutes before enjoying with a scoop of ice cream.

Notes

Make-Ahead: You can combine the fruit filling up to 3 days ahead and keep it in the refrigerator before making the topping and baking.
Substitutions: If you don't have cornstarch or tapioca, you can also use ⅓ cup regular all-purpose flour to thicken the filling.
Storage: Store any uneaten strawberry rhubarb cobbler by covering it with plastic wrap and keeping it at room temperature or in the fridge for up to 4 days.
Freezing: You can also freeze the cobbler either before or after baking. If freezing before baking, you can bake it from frozen just by adding 15-20 minutes to your baking time. If freezing it after baking, I recommend transferring portions to individual containers for easier thawing and reheating.

Nutrition