Homemade strawberry rhubarb cobbler is the perfect summer dessert. Tart and sweet with a crusty biscuit topping, this is delicious with a dollop of vanilla ice cream on top!
There are some foods that pair naturally, like chocolate and peanut butter, salted caramel and strawberry and rhubarb. I think it’s because the sweet strawberries balance out the tartness of the rhubarb. Strawberry rhubarb cobbler is made for summer backyard get-togethers and makes a fine finish to a dinner of your favorite barbecue. This cobbler has minimal ingredients, so the fruit shines on its own with a crunch biscuit topping. And what’s the best way to serve it? Slightly warm with a scoop of some really good vanilla ice cream on the side to slowly melt together with the juices from the fruit. Delicious! You can use almost any firm fruit to make a cobbler such as my summer berry cobbler.
FAQ’s about making strawberry rhubarb cobbler
Yes, in fact it’s better to let the cobbler rest after baking so the juices can thicken as they cool.
A dessert made with any kind of fruit and topped with a soft biscuit style dough.
I just trim the ends and don’t peel. The rhubarb will soften up nicely as it cooks.
If you are reheating a lot of it, you can place the dish back in a 400 degree oven for about 10-15 minutes. If it’s a single serving, in the microwave for 20-30 seconds is probably the easiest way.
more great summer cobblers
Strawberry Rhubarb Cobbler
Ingredients
- 4 cups fresh rhubarb, diced about 5-6 stalks
- 3 cups strawberries, hulled and halved
- 1 cup sugar
- ¼ cup cornstarch
- 2 tsp vanilla
- 1 ⅓ cups all purpose flour
- 1 ½ tsp baking powder
- 4 tbsp cold butter, diced
- ⅓ cup heavy cream
- ⅓ cup plain yogurt
- 1 egg
- 2 tbsp heavy cream
- extra sugar for sprinkling
Instructions
- Preheat the oven to 375°F. You'll need a 1 quart oven safe baking dish.
- In a large bowl combine the diced rhubarb, strawberries, sugar, cornstarch and vanilla.
- Mix well until the sugar begins to dissolve and coat the fruit.
- Transfer the fruit to the baking dish and spread out evenly.
- In another large bowl combine the flour, baking powder and butter.
- Use a pastry cutter or your fingers to break up the butter into smaller pieces.
- Make a well in the center of the flour and add the cream, yogurt and egg.
- Using your fingers, mix the ingredients until a loose dough forms.
- Transfer to a floured work surface and gently pat into an 8 inch wide circle about 1 inch thick.
- Using a 2 inch pastry cutter, cut out 8-9 circles of dough and place on top of the fruit.
- Brush the dough with with the cream and sprinkle some sugar on top of each biscuit.
- Bake in the oven for 40-45 minutes until the fruit is bubbling and the top is golden brown.
- let rest for 30 minutes before serving warm with vanilla ice cream.
Turned out excellent. Best strawberry rhubarb combo I have ever made.
Awesome, I love the two ingredients.
agree, they’re a pair and a great reminder for me, haven’t had rhubarb anything in too long, so thank you, great idea for a weekend dish
I am a big fan of your blog. I just want to say thank you for all these inspiring ideas to prepare delicious dishes. Greetings from Canada.
Thank you Kim, I appreciate it :)