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Strawberry Rhubarb Cobbler

May 19, 2018

Take advantage of springtime produce and bake up a batch Strawberry Rhubarb Cobbler.

Strawberry Rhubarb Cobbler

To me, springtime means picnics, outdoor gatherings, and bountiful produce at the farmers’ market. I get excited once I see strawberries and rhubarb for sale. That’s my indicator that my favorite season has arrived.

Strawberries and Rhubarb

Strawberries are sweet and fragrant. They can be enjoyed raw or cooked. They’re popular in desserts and baked goods.

Rhubarb is quite different. Rhubarb is rather tart. So tart that I wouldn’t recommend eating it raw. It’s best cooked with sugar to make it’s flavors more pleasant. While rhubarb looks like celery, they are in no way related.

Sweet strawberries and tart rhubarb make for a delicious combination. This pair is often used to make pies. Today we’re using it to make cobbler!

Adding Biscuits to make Strawberry Rhubarb Cobbler

There are various types of cobbler recipes. Essentially, it is a baked fruit-based dessert with some kind of sweet topping. This blueberry cobbler and this peach cobbler are topped with a easy batter that bakes up like a cake. This strawberry rhubarb cobbler is topped with a biscuit (dumpling) batter. I prefer this version because it’s easier to portion out servings.

Biscuits on top of Strawberry Rhubarb Cobbler

How do you make Strawberry Rhubarb Cobbler?

To make this cobbler, start by generously greasing a shallow 1-quart baking dish. You could also use a 9-inch pie plate or 9-inch square baking pan.

In a large bowl, toss together sliced strawberries and chopped rhubarb stems with some sugar and lemon. Cornstarch is also added to help thicken the fruit mixture during baking.

A quick biscuit/dumpling batter is made by cutting cold butter into the dry ingredients. The batter is folded together with heavy cream. Use a ice cream scooper, cookie batter scooper, or large spoons to portion out the biscuit batter over the fruit filling.

For extra crunch and sweetness, the biscuits are sprinkled with turbinado sugar before baking.

Spooning out Strawberry Rhubarb Cobbler

Pop the cobbler in the oven and wait patiently. You’ll know it’s done once the fruit filling is bubbling and the biscuit topping is a nice golden brown.

Allow the cobbler to rest a few minutes before digging in. The fruit filling will be very, very, very hot.

Scoop yourself a serving and top it with some vanilla ice cream. The contrast of the warm cobbler with the cold ice cream is magical and delicious!

Strawberry Rhubarb Cobbler served with ice cream

Here are few more strawberry recipes you might enjoy:

Strawberry Rhubarb Cobbler

Featuring springtime produce, this strawberry rhubarb cobbler has a biscuit-like topping. Serve it with ice cream for the ultimate treat! 

FRUIT FILLING:

  • 2 1/2 cups (16 oz) strawberries, (hulled and sliced)
  • 1 1/2 cups rhubarb stems, (chopped)
  • 6 tablespoons granulated white sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch

TOPPING:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, (cut into tablespoons)
  • 1 cup chilled heavy whipping cream
  • heavy cream, for brushing
  • turbinado sugar, for sprinkling

  1. Preheat the oven to 375 degrees F. Butter a shallow 1-quart baking dish. Alternatively, use a 9-inch pie plate or 9-inch square baking pan.

  2. In a large bowl, toss together the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice, and cornstarch. Once well combined, transfer to prepared baking dish. 

  3. To make the topping, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into dry ingredients until mixture resembles coarse sand.

  4. Pour in the heavy cream and fold to combine until thick batter forms. Use an ice cream scoop, cookie scoop, or large spoons to portion out mounds of batter over fruit filling.

  5. Lightly brush the batter with heavy cream. Sprinkle turbinado sugar on top. 

  6. Bake for 40 to 45 minutes until fruit filling mixture is bubbling and biscuits are golden brown. Allow to cool for a few minutes before serving. Serve with ice cream. 

  • *Fruit filling will bubble and rise during baking. Place a large cookie sheet or baking sheet under cobbler dish to catch any fruit filling that make leak over. 
  • Nutritional information does not include cream or sugar brushed on top.

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