Strawberry Rhubarb Cobbler: A Sweet and Tangy Dessert Classic

If you’re looking for a comforting and delicious dessert that celebrates the flavors of spring and summer, Strawberry Rhubarb Cobbler is the answer. This classic dessert combines the sweetness of strawberries with the tanginess of rhubarb, all topped with a buttery, golden biscuit crust. Whether you’re hosting a gathering or simply craving a warm, fruity treat, this cobbler is sure to impress.

In this article, we’ll explore why you’ll love this recipe, provide a step-by-step guide, answer frequently asked questions, and share tips to make the best Strawberry Rhubarb Cobbler. Let’s get started!

Why You’ll Love Strawberry Rhubarb Cobbler

Here are just a few reasons why this recipe is a must-try:

• Sweet and Tangy: The combination of strawberries and rhubarb creates a perfectly balanced flavor.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
• Comforting and Classic: This cobbler is a nostalgic treat that’s perfect for family gatherings or dessert tables.
• Versatile: Serve it warm with ice cream, whipped cream, or on its own.

Step-by-Step Guide to Making Strawberry Rhubarb Cobbler

Follow this detailed guide to create the perfect Strawberry Rhubarb Cobbler.

Step 1: Preparation

Before you start, gather all the necessary ingredients and tools:

Ingredients:
For the Filling:

• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup milk
• 1 tsp vanilla extract

Tools:

• 9×9 inch baking dish
• Mixing bowls
• Whisk
• Pastry cutter or fork

Preheat your oven to 375°F (190°C) and lightly grease the baking dish.

Step 2: Making the Filling

1. Combine Ingredients: In a large mixing bowl, toss together the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and salt until well coated.
2. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly.

Step 3: Making the Topping

1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Cut in the Butter: Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
3. Add Wet Ingredients: Stir in the milk and vanilla extract until just combined. Be careful not to overmix.

Step 4: Assembling and Baking

1. Add the Topping: Drop spoonfuls of the biscuit topping over the fruit mixture, spreading it out slightly.
2. Bake the Cobbler: Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.

Step 5: Serving

1. Cool Slightly: Let the cobbler cool for 10–15 minutes before serving.
2. Serve Warm: Enjoy the cobbler on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Making the Best Strawberry Rhubarb Cobbler

To ensure your cobbler turns out perfectly every time, keep these tips in mind:

• Use Fresh Fruit: Fresh strawberries and rhubarb provide the best flavor and texture. If using frozen fruit, thaw and drain it well to avoid excess moisture.
• Don’t Overmix the Topping: Overmixing can make the topping dense. Mix just until combined.
• Adjust Sweetness: If your rhubarb is particularly tart, you can increase the sugar in the filling by 1/4 cup.
• Add a Crunch: Sprinkle the topping with coarse sugar before baking for a sweet, crunchy finish.

Common Mistakes to Avoid When Preparing Strawberry Rhubarb Cobbler

Even the simplest recipes can go wrong if you’re not careful. Here are some common pitfalls to avoid:

• Overbaking: Overbaking can cause the filling to become too thick or the topping to dry out. Bake just until the topping is golden and the filling is bubbly.
• Skipping the Cornstarch: Cornstarch helps thicken the filling. Don’t leave it out!
• Using Warm Butter: Cold butter is essential for a flaky, tender biscuit topping.

FAQs About Strawberry Rhubarb Cobbler

Here are answers to some of the most frequently asked questions about this recipe:

Q: Can I use frozen strawberries and rhubarb?

A: Yes, but make sure to thaw and drain them well to remove excess moisture.

Q: Can I make this cobbler ahead of time?

A: You can prepare the filling and topping separately and assemble the cobbler just before baking.

Q: How do I store leftovers?

A: Store any leftover cobbler in the refrigerator, covered with plastic wrap or foil, for up to 3 days. Reheat in the oven or microwave before serving.

Q: Can I use a different fruit combination?

A: Absolutely! Try using peaches, blueberries, or blackberries for a unique twist.

Conclusion

Strawberry Rhubarb Cobbler is a sweet, tangy, and comforting dessert that’s perfect for spring and summer. With its juicy fruit filling and buttery biscuit topping, it’s a treat that’s sure to impress. Whether you’re serving it at a family gathering or enjoying a warm bowl on a cozy evening, this cobbler is a winner.

So, grab your ingredients, preheat your oven, and enjoy a dessert that’s as enjoyable to make as it is to eat. Don’t forget to share your creations with friends and family—they’ll be asking for the recipe in no time!

Strawberry Rhubarb Cobbler: A Sweet and Tangy Dessert Classic

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• Author: Lara Smith
• Total Time: 50 mins

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Description

This strawberry rhubarb cobbler combines the tangy taste of rhubarb with the sweetness of strawberries, all under a crispy, golden topping. It’s an easy and delightful dessert that’s perfect for any gathering or a cozy night in.

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Ingredients

Scale 1x2x3x

3 cups rhubarb, diced

3 cups strawberries, hulled and halved

1 cup granulated sugar

1 tbsp cornstarch

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/3 cup granulated sugar

1/3 cup brown sugar

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, cold and cubed

1 large egg, beaten

1/2 cup heavy cream

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Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine rhubarb, strawberries, 1 cup sugar, cornstarch, and vanilla extract. Mix well and transfer to a greased 9×13-inch baking dish.

In another bowl, whisk together flour, 1/3 cup granulated sugar, brown sugar, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the beaten egg and heavy cream just until combined.

Drop spoonfuls of the batter over the fruit mixture.

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.

Allow to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream.

Notes

Enjoy a warm serving of this strawberry rhubarb cobbler and delight in its perfect balance of sweet and tart flavors. It’s a comforting dessert that will please any crowd!