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  • chrissy532

Strawberry Rhubarb Cobbler

I get so excited about strawberry season and have a slight problem passing them up at the farm stand when they are just so darn beautiful and I know they will be a million times better than any store bought variety. I am lucky enough to have a farm stand down the street that I pass often, or find excuses to mosey on by and right now they have strawberries coming out the wazzoooo. Which means i now do as well. Hence the need for a ridiculously delicious variation on my go-to cobbler.

The rhubarb is a nice addition but if you don’t have it or can’t get it, don’t worry, this is really all about the strawberries anyway. Might i also recommend just making the cobbler topping now and putting it in the freezer to have at the ready because it is summer y’all and that means fruits on fruits and this topping goes with absolutely any fruit you might bake – I’m talkin peaches, blueberries, apricots, plums…you get the point.

Happy Summer!!

Strawberry Rhubarb Cobbler

Yield: 10 servings


Cobbler topping:

  1. 2 cups all-purpose flour

  2. 1 cup whole wheat flour

  3. 1 cup oats

  4. ½ cup brown sugar

  5. ½ cup granulated sugar

  6. 1 cup sliced almonds, toasted

  7. 8 oz unsalted butter, melted and still warm/hot

Fruit filling:

  1. 2 lbs fresh strawberries

  2. 1 lb rhubarb

  3. ½ cup brown sugar

  4. 1 lemon

  5. ¼ cup corn starch


  1. Make the topping: Combine all of the dry ingredients in a large bowl and stir to combine, breaking up any clumps of brown sugar. Pour the warm melted butter over and mix until there aren’t any patches of dry flour but the mixture is still loose and clumpy.

  2. Spread out onto a sheet pan with parchment paper, leaving some large-ish clumps. Put into the fridge for at least 30 minutes and up to a day. You can make this way ahead of time and after it is chilled put into a ziploc and in the freezer for up to 6 months.

  3. Wash and hull the strawberries then cut in halves or quarters depending on the size. Put in a large bowl. Cut the rhubarb into ¼ inch pieces and add to the strawberries.

  4. Toss fruit with brown sugar and lemon juice and let marinate in the fridge for 30 minutes - you will add the cornstarch after marination.

  5. Preheat the oven to 375˚F.

  6. To assemble, toss the corn starch in with the fruit mixture then pour into a 9x13 baking dish. Spread the topping evenly over the fruit and when the oven is ready, bake for 45 minutes or until bubbling at the edges and starting to turn dark golden in spots. Let sit 20 minutes if you can before serving with a scoop of ice cream.


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