Strawberry Rhubarb Cobbler

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Take advantage of springtime produce and bake up a batch of Strawberry Rhubarb Cobbler.

overhead shot of Strawberry Rhubarb Cobbler in a white casserole dish

To me, springtime means picnics, outdoor gatherings, and bountiful produce at the farmers’ market. I get excited once I see strawberries and rhubarb for sale. That’s my indicator that my favorite season has arrived.

Strawberries and Rhubarb displayed in a white dish

Strawberries are sweet and fragrant. They can be enjoyed raw or cooked. They’re popular in desserts and baked goods.

Rhubarb is quite different. Rhubarb is rather tart. So tart that I wouldn’t recommend eating it raw. It’s best cooked with sugar to make it’s flavors more pleasant. While rhubarb looks like celery, they are in no way related.

Sweet strawberries and tart rhubarb make for a delicious combination. This pair is often used to make pies. Today we’re using it to make cobbler!

Adding Biscuits to make Strawberry Rhubarb Cobbler in a white casserole dish. bowl of biscuit batter in the background

There are various types of cobbler recipes. Essentially, it is a baked fruit-based dessert with some kind of sweet topping. This blueberry cobbler and this peach cobbler are topped with a easy batter that bakes up like a cake. This strawberry rhubarb cobbler is topped with a biscuit (dumpling) batter. I prefer this version because it’s easier to portion out servings.

Biscuits on top of Strawberry Rhubarb Cobbler in a white casserole dish ready for the oven

How do you make Strawberry Rhubarb Cobbler?

To make this cobbler, start by generously greasing a shallow 1-quart baking dish. You could also use a 9-inch pie plate or 9-inch square baking pan.

In a large bowl, toss together sliced strawberries and chopped rhubarb stems with some sugar and lemon. Cornstarch is also added to help thicken the fruit mixture during baking.

A quick biscuit/dumpling batter is made by cutting cold butter into the dry ingredients. The batter is folded together with heavy cream. Use a ice cream scooper, cookie batter scooper, or large spoons to portion out the biscuit batter over the fruit filling.

For extra crunch and sweetness, the biscuits are sprinkled with turbinado sugar before baking.

Spooning out Strawberry Rhubarb Cobbler out of the white casserole dish

Pop the cobbler in the oven and wait patiently. You’ll know it’s done once the fruit filling is bubbling and the biscuit topping is a nice golden brown.

Allow the cobbler to rest a few minutes before digging in. The fruit filling will be very, very, very hot.

Scoop yourself a serving and top it with some vanilla ice cream. The contrast of the warm cobbler with the cold ice cream is magical and delicious!

Strawberry Rhubarb Cobbler served with ice cream in a white bowl with the pan of cobbler in the background sitting on a cooling rack

Here are few more strawberry recipes you might enjoy:

overhead shot of strawberry rhubarb cobbler in a white casserole dish
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5 from 4 votes

Strawberry Rhubarb Cobbler

Featuring springtime produce, this strawberry rhubarb cobbler has a biscuit-like topping. Serve it with ice cream for the ultimate treat! 
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 372kcal
Course Dessert
Cuisine American
Keyword cobbler, rhubarb, strawberry



  • cups (16 oz) strawberries, hulled and sliced
  • cups rhubarb stems, chopped
  • 6 tablespoons granulated white sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch


  • cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cut into tablespoons
  • 1 cup chilled heavy whipping cream
  • heavy cream, for brushing
  • turbinado sugar, for sprinkling


  • Preheat the oven to 375 degrees F. Butter a shallow 1-quart baking dish. Alternatively, use a 9-inch pie plate or 9-inch square baking pan.
  • In a large bowl, toss together the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice, and cornstarch. Once well combined, transfer to prepared baking dish. 
  • To make the topping, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into dry ingredients until mixture resembles coarse sand.
  • Pour in the heavy cream and fold to combine until thick batter forms. Use an ice cream scoop, cookie scoop, or large spoons to portion out mounds of batter over fruit filling.
  • Lightly brush the batter with heavy cream. Sprinkle turbinado sugar on top. 
  • Bake for 40 to 45 minutes until fruit filling mixture is bubbling and biscuits are golden brown. Allow to cool for a few minutes before serving. Serve with ice cream. 


  • *Fruit filling will bubble and rise during baking. Place a large cookie sheet or baking sheet under cobbler dish to catch any fruit filling that make leak over. 
  • Nutritional information does not include cream or sugar brushed on top.


Serving: 1serving | Calories: 372kcal | Carbohydrates: 39g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 233mg | Potassium: 232mg | Fiber: 1g | Sugar: 17g | Vitamin A: 815IU | Vitamin C: 28.9mg | Calcium: 75mg | Iron: 1.4mg
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Maryanne Cabrera of The Little Epicurean

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  • Bev Cocke wrote:

    This is the best strawberry rhubarb cobbler! Everyone loved it! Definitely printing up this recipe to put in my cookbook to make again. Thank you for sharing your recipe

  • Lynette wrote:

    I have a lot of fruit right now, and I was wondering if I could prepare the fruit filling then freeze it to be baked later?

    • Lori Lange wrote:

      Well, I’m not sure I would prepare it fully– but you can certainly freeze fruit to be used later…

  • N LUnd wrote:

    This is the best recipe yet for strawberry rhubarb cobbler. The biscuits on top were so soft and good. The balance of topping and filling was just perfect. I like mine really really tart so next time I’ll add a bit more rhubarb. Overall, it’s an excellent easy recipe. Thanks!

  • camila hurst wrote:

    Thank you so much for mentioning my cupcakes!! I think this cobbler you made here is absolutely delicious!! Love your blog!!

  • Natalie wrote:

    Looks so delicious! Nothing beats a fresh cobbler with a side of ice cream. YUM!