{"id":284665,"date":"2025-06-10T00:32:10","date_gmt":"2025-06-10T00:32:10","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/strawberry-rhubarb-cobbler\/"},"modified":"2025-06-10T00:32:10","modified_gmt":"2025-06-10T00:32:10","slug":"strawberry-rhubarb-cobbler","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=284665","title":{"rendered":"Strawberry Rhubarb Cobbler"},"content":{"rendered":"


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This post may contain affiliate links. Please read our disclosure policy<\/a>.<\/em><\/p>\n<\/div>\n

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For a dessert with so many syllables in its name, strawberry rhubarb cobbler is so easy to make! And better yet, it’s so delicious! When the sun starts shining and berries return to the markets, you’ll find me making this on repeat every summer. Read on as I’ve shared my five <\/strong>tips for the perfect cobbler.<\/p>\n

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A bowl of this strawberry rhubarb cobbler is pure joy! Add some whipped cream or vanilla ice cream for the perfect finish. \ud83c\udf53<\/figcaption><\/figure>\n

I love that time of year when local summer fruits start popping up at the grocery store. It always feels like a promise of sunshine and fun that’s just around the corner. So, when I spot baskets of strawberries, I know it\u2019s time to make this strawberry rhubarb cobbler again; it’s a summer tradition! <\/p>\n

I\u2019ll be honest \u2013 this recipe was born out of pure laziness. We all know that strawberry and rhubarb are a match made in heaven, with that perfect balance of sweet and tart. One day, I was craving a strawberry rhubarb pie<\/a> but couldn\u2019t be bothered to make a crust. So, instead, making a rustic biscuit topping with a cobbler was a winning option \u2013 it’s all the nostalgic, cozy vibes of a pie, with way less effort.<\/p>\n

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\t\tKey ingredients<\/p>\n

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Aside from the usual baking suspects, this is what you need:<\/p>\n

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  • Strawberry and rhubarb:\u00a0<\/strong>Fresh is best for this recipe. In a pinch, you could use frozen. Be mindful that frozen fruit will release more liquid, so consider bumping up the cornstarch slightly.<\/li>\n
  • Vanilla Extract:\u00a0<\/strong>You’ll find this is the baking section of your supermarket.<\/li>\n
  • Butter:\u00a0<\/strong>You want to use cold butter for this recipe.<\/li>\n
  • Coarse sugar:\u00a0<\/strong>You want it to be coarse, as this will add a little crunch, adding a bakery style finish!<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n
    \"Top-down\"Top-down<\/figure>\n
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    \t\t5 cobbler tips for the best bake<\/p>\n

    \t<\/span><\/h2>\n

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    1. Don’t rush: <\/strong>The fruit needs the time in the oven to get jammy and gooey, so you don’t want to cut it’s time short. Let it go in for the full 45 minutes as per the instructions, until the cobbler crust is golden brown.<\/li>\n
    2. Even layer:\u00a0<\/strong>Make sure the fruit is in an even layer before you bake this summer dessert. This way, it’ll cook through evenly.<\/li>\n
    3. Mixing the dough: <\/strong>Once you add the milk and vanilla, mix the batter until it is just<\/em> combined \u2013 if you overmix, it’ll get tougher \u2013 we want it tender and fluffy!<\/li>\n
    4. Don\u2019t skip the sugar on top:<\/strong> That sprinkle of coarse sugar on the dough isn’t just for looks- it adds a subtle crunch and gives your cobbler a bakery-style finish.<\/li>\n
    5. Let it rest:\u00a0<\/strong>You want to let it cool for around 15 minutes when it comes out of the oven. This helps the filling to thicken up, giving you those delicious jammy spoonfuls!<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n
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      Fresh out of the oven \u2013 it’s jammy, nostalgic, delicious, and easy.<\/figcaption><\/figure>\n<\/div>\n
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      The thought of eating this in the sunshine has gotten me through the darkest of winter days.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

      Storage<\/span><\/h2>\n

      Storage: <\/strong>I recommend inviting friends over and enjoying this when it’s fresh. However, if you do have leftovers, you’re in luck, as they do keep well. Just cover the baking dish with beeswax wrap, or transfer the leftovers to a covered container. Then, pop it in the fridge for up to four days.<\/p>\n

      Reheat: <\/strong>Pop it back into the oven until it’s warmed through. <\/p>\n

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      \"A\"A<\/div>\n<\/p><\/div>\n
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      Strawberry Rhubarb Cobbler Recipe<\/span><\/h2>\n
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      Prep: <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

      Cook: <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

      Total: <\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div><\/div>\n

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      Want a Strawberry Rhubarb Cobbler<\/strong> recipe that tastes AMAZING? I thought you might! Sweet strawberries and tart rhubarb are baked with some sugar and topped with a shortbread-like crumble topping. It’s a delicious summer dessert!<\/span><\/p>\n<\/p><\/div>\n<\/header>\n

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      Ingredients<\/h3>\n
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      Strawberry Rhubarb Cobbler Filling<\/h4>\n<\/div>\n<\/div>\n
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      Instructions\u00a0<\/h3>\n
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        Preheat the oven to 350 degrees Fahrenheit. Combine all the filling ingredients in a large bowl and mix well. Pour it into a 9″x 13″ baking dish.<\/span><\/p>\n

        6 cups sliced strawberries, <\/span>6 cups sliced rhubarb, <\/span>\u00be cup granulated sugar, <\/span>\u00bc cup cornstarch starch<\/span><\/p>\n<\/li>\n

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        In the same bowl, mix the flour, sugar, baking powder, and sea salt. Cut the butter into pieces and add it to the bowl. Use a pastry cutter or your fingers to mix the butter into the flour until it’s crumbly and the pieces are no bigger than the size of a pea. <\/span><\/p>\n

        1 \u00bd cups all-purpose flour, <\/span>\u2153 cup granulated sugar, <\/span>1 \u00bd teaspoon baking powder, <\/span>\u00bd teaspoon sea salt, <\/span>\u00bd cup unsalted butter<\/span><\/p>\n<\/li>\n

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        Pour the vanilla into a \u00bd cup measuring cup and then add milk to fill. <\/span><\/p>\n

        1 tablespoon vanilla extract, <\/span>\u00bd cup milk<\/span><\/p>\n<\/li>\n

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        Pour the vanilla and milk mixture into the flour and mix until a sticky dough forms. <\/span><\/p>\n<\/li>\n

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        Divide the dough into 8 pieces, flatten them slightly, and place them on top of the strawberries and rhubarb to create a cobblestone effect. Sprinkle the coarse sugar over the dough. <\/span><\/p>\n

        \u00bc cup coarse sugar<\/span><\/p>\n<\/li>\n

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        Put the baking dish into your oven and bake for 45 minutes, until the fruit is bubbling and the cobbler is golden. Let it cool for 15 minutes so the fruit can set up slightly before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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        Nutrition<\/h3>\n

        Serving: <\/span>1<\/span> piece (of 8)<\/span><\/span>, <\/span>Calories: <\/span>396<\/span>kcal<\/span> (20%)<\/span><\/span>, <\/span>Carbohydrates: <\/span>68<\/span>g<\/span> (23%)<\/span><\/span>, <\/span>Protein: <\/span>5<\/span>g<\/span> (10%)<\/span><\/span>, <\/span>Fat: <\/span>12<\/span>g<\/span> (18%)<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span> (44%)<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>31<\/span>mg<\/span> (10%)<\/span><\/span>, <\/span>Sodium: <\/span>328<\/span>mg<\/span> (14%)<\/span><\/span>, <\/span>Potassium: <\/span>484<\/span>mg<\/span> (14%)<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span> (17%)<\/span><\/span>, <\/span>Sugar: <\/span>41<\/span>g<\/span> (46%)<\/span><\/span>, <\/span>Vitamin A: <\/span>490<\/span>IU<\/span> (10%)<\/span><\/span>, <\/span>Vitamin C: <\/span>71<\/span>mg<\/span> (86%)<\/span><\/span>, <\/span>Calcium: <\/span>166<\/span>mg<\/span> (17%)<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\n<\/div>\n<\/section>\n