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Strawberry Rhubarb Cobbler

This easy Strawberry Rhubarb Cobbler features a juicy filling of sweet strawberries and tangy rhubarb topped with a buttery, golden biscuit crust. Ready in just 45 minutes, it's a classic spring and summer dessert that's perfect served warm with vanilla ice cream or whipped cream.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 285 kcal

Equipment

  • 8×8-inch baking dish or 9-inch round baking dish
  • Large mixing
  • bowl
  • * Medium mixing bowl
  • * Measuring cups and spoons
  • * Whisk
  • Pastry cutter, fork, or fingertips
  • Silicone spatula or wooden spoon
  • * Knife
  • * Cutting board
  • * Cooling rack

Ingredients
  

Fruit Filling

  • 2 cups fresh strawberries hulled and halved
  • 1 cup rhubarb sliced into ½-inch pieces
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch or quick-cooking tapioca
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice

Biscuit Topping

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup cold unsalted butter cubed
  • ⅓ cup whole milk or buttermilk
  • 1 tablespoon coarse sugar optional

Instructions
 

  • Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
  • Combine the strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice. Spread the mixture evenly into the prepared baking dish.
  • In another bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Stir in the milk just until a soft dough forms. Do not overmix.
  • Drop spoonfuls of the biscuit dough evenly over the fruit filling, leaving a few gaps. Sprinkle with coarse sugar if desired.
  • Bake for 33–38 minutes, until the topping is golden brown and the filling is bubbling.
  • Let cool for 10 minutes before serving warm.

Notes

Keep the butter cold for a light, flaky topping.
Don't skip the cornstarch—it helps thicken the fruit filling.
Frozen strawberries and rhubarb can be used without thawing; add an extra teaspoon of cornstarch.
Let the cobbler rest before serving so the filling thickens.
Store leftovers covered in the refrigerator for up to 3 days.