Strawberry Rhubarb Cobbler Recipe

Name: Strawberry Rhubarb Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint strawberry, sliced; 1 lb rhubarb, cut into 1 inch chunks (about 3 1/2 cups); 2 tablespoons lemon juice; ⅔ cup sugar; 1 tablespoon butter, cut into bits; 1 ⅓ cups all-purpose flour; 2 teaspoons baking powder; 3 tablespoons brown sugar; 1 teaspoon grated lemon, zest of; 3 tablespoons uncooked oatmeal; 3 tablespoons chopped toasted walnuts or 3 tablespoons pecans or 3 tablespoons almonds; 1 teaspoon cinnamon; ⅓ cup butter, cut into bits; 1 cup milk; 2 tablespoons icing sugar, sifted

Servings: persons

1 pint strawberry, sliced
1 lb rhubarb, cut into 1 inch chunks (about 3 1/2 cups)
2 tablespoons lemon juice
⅔ cup sugar
1 tablespoon butter, cut into bits
1 ⅓ cups all-purpose flour
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon grated lemon, zest of
3 tablespoons uncooked oatmeal
3 tablespoons chopped toasted walnuts or 3 tablespoons pecans or 3 tablespoons almonds
1 teaspoon cinnamon
⅓ cup butter, cut into bits
1 cup milk
2 tablespoons icing sugar, sifted

1
Preheat oven to 400 degrees F.
2
Butter a 9 inch by 9 inch baking dish.
3
Combine strawberries, rhubarb, lemon juice, sugar and butter.
4
Place in bottom of pan.
5
For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon.
6
Cut in butter until it is in tiny bits.
7
Sprinkle mixture with milk.
8
Stir together just until a heavy batter is formed.
9
Drop batter by spoonfuls over top of the rhubarb.
10
Bake 35 to 40 minutes.
11
Allow to cool before serving.
12
Sprinkle with icing sugar.
13
Serve with a scoop of vanilla ice cream.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pint strawberry, sliced, 1 lb rhubarb, cut into 1 inch chunks (about 3 1/2 cups), 2 tablespoons lemon juice, ⅔ cup sugar, and more.

Yes, Strawberry Rhubarb Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Rhubarb Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions