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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

DeShawn Mitchell
A delightful dessert that balances sweet strawberries and tangy rhubarb, topped with a flaky crust. Perfect served warm with ice cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Fruit Filling

  • 2 cups fresh strawberries hulled and sliced
  • 2 cups rhubarb chopped
  • 3/4 cup granulated sugar
  • 1 tsp orange zest optional

Crust

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cold butter cubed
  • 1/3 cup milk

Instructions
 

Prepare the Fruit Filling

  • In a large bowl, combine strawberries, rhubarb, sugar, and orange zest. Mix gently and let sit for 15-20 minutes to release juices.

Make the Crust

  • In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.

Assemble and Bake

  • Preheat oven to 375°F (190°C). Pour fruit filling into a 9-inch baking dish. Drop spoonfuls of crust dough over the filling. Slice 1 tbsp butter and spread evenly over the top. Bake for 35-40 minutes until crust is golden and filling is bubbly.

Serve

  • Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

  • Can use frozen fruit; thaw and drain before using.
  • Adjust sugar based on rhubarb tartness.
  • Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
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