Best 12 Strawberry Rhubarb Cobbler Recipes

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If you are looking for a delicious and easy-to-make dessert, then strawberry rhubarb cobbler is sure to satisfy your sweet tooth. This classic dessert is made with fresh strawberries and tart rhubarb, combined with a sweet and buttery topping. The result is a cobbler that is both satisfying and refreshing, perfect for any occasion. With just a few simple ingredients and steps, you can create a homemade strawberry rhubarb cobbler that will be the star of your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this one is wonderful served warm with vanilla bean ice cream or whipped cream. Holiday, family or potluck get together, this is quick, easy, and impressive!

Provided by bheavnly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

This ruby red cobbler has an old-fashioned look and flavor that can't be beat. Tender golden brown biscuits top the thick filling that's loaded with fruit. -Sabrina Musk, Caledonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups chopped fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature, lightly beaten
1/4 cup whole milk
Additional sugar

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Add rhubarb and strawberries; toss to coat. Let stand for 5 minutes. Bring to a boil; cook and stir for 1 minute. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with additional sugar. , Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

COBBLER, RHUBARB-STRAWBERRY



Cobbler, Rhubarb-Strawberry image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups light brown sugar
2 tablespoons cornstarch
3 cups rhubarb in 1-inch pieces
1 pint ripe strawberries, hulled and halved
1/4 cup melted butter
1/2 teaspoon cinnamon
1 cup self-rising flour
1/4 teaspoon salt
5 tablespoons cold butter
3 to 4 tablespoons milk
2 tablespoons butter in small pats
1 tablespoon granulated sugar
Whipped cream

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
  • Blend the brown sugar and the cornstarch together. Stir in the rhubarb, strawberries, melted butter and cinnamon. Spoon into the baking dish.
  • Mix flour and salt together. Cut in the cold butter until the mixture has the texture of coarse meal. You can use a food processor for this step. Stir in the milk to make a firm but tender dough. Roll out the dough on a floured board and cut into strips an inch wide.
  • Dot the rhubarb mixture with butter then criss-cross the strips over the top. Sprinkle with granulated sugar.
  • Bake about 40 minutes, until the crust has browned.
  • Serve while still warm with whipped cream.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 274 milligrams, Sugar 31 grams, TransFat 1 gram

STRAWBERRY-RHUBARB COBBLER



Strawberry-Rhubarb Cobbler image

My grandmother gave me this recipe. Everything she makes tastes wonderful! Serve warm or at room temperature.

Provided by cstillings24

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

cooking spray
6 cups sliced rhubarb
⅔ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin mix
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
¾ cup water
⅓ cup unsalted butter, melted
2 teaspoons confectioners' sugar
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray.
  • Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture.
  • Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 38.2 g, Cholesterol 14 mg, Fat 9.3 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 171.8 mg, Sugar 28.8 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/3 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces and chilled
2/3 cup heavy cream
1 pint whole strawberries, hulled
1 pound rhubarb, cut into 1/2-inch dice
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
  • Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
  • Mix strawberries and rhubarb together in baking dish. Top fruit with cobbler dough and brush with melted butter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

RHUBARB-STRAWBERRY COBBLER



Rhubarb-Strawberry Cobbler image

Make and share this Rhubarb-Strawberry Cobbler recipe from Food.com.

Provided by HappyBunny

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 cups sugar
3 tablespoons flour, all purpose
1 1/2 teaspoons cinnamon
1 1/2 teaspoons orange rind
6 cups rhubarb, coarsely chopped
3 cups strawberries, sliced
1 1/2 cups flour, all purpose
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled
1 cup buttermilk

Steps:

  • FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
  • Add rhubarb and strawberries; toss well.
  • Spread mixture in 13 x 9 in. (3.5 L) baking dish.
  • Bake in 400F(200C) oven 10 minutes.
  • TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Using fingers or two knives, cut in margarine until mixture resembles small peas.
  • With fork, stir in buttermilk just until soft dough forms.
  • Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
  • Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

Strawberry Rhubarb, a match made in heaven or at least Ontario. What's the difference. When I was a child my mother made lots of this & I love it

Provided by conniecooks

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon orange zest
4 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2/3 cup buttermilk

Steps:

  • Combine Sugar, flour, Cinnamon, & orange zest with fruit.
  • Spread in 8 x 8 glass baking dish.
  • Bake 10 min at 400 F degrees.
  • Topping:.
  • Mix dry ingredients together.
  • Cut in butter
  • Stir in Buttermilk.
  • Drop by spoonfuls on fruit.
  • Bake 25 min at 400 F Degrees.

Nutrition Facts : Calories 336.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 21.4, Sodium 310.6, Carbohydrate 62.5, Fiber 3.4, Sugar 37.9, Protein 4.8

STRAWBERRY-RHUBARB COBBLER



Strawberry-Rhubarb Cobbler image

Provided by Nancy Harmon Jenkins

Categories     dinner, dessert

Time 55m

Yield 8 servings

Number Of Ingredients 10

1/3 cup butter, plus butter to grease baking dish
4 cups strawberries, hulled, rinsed and halved
4 cups rhubarb, cut into 1/2-inch lengths
1 cup plus 1 1/2 tablespoons sugar
2 tablespoons tapioca
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9-by-13-inch baking dish at least 2 inches deep.
  • Mix fruit with 1 cup sugar and tapioca, and pour into dish.
  • Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt. Cut in 1/3 cup butter. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly. Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
  • Brush slightly with melted butter, place in oven and bake for about 30 minutes. Serve with ice cream, if desired.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 297 milligrams, Sugar 33 grams, TransFat 1 gram

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )



Chef Joey's Strawberry Rhubarb Cobbler (Vegan ) image

I bought some really nice organic rhubarb from my local cooperative and wanted to make a tasty dessert with it. I decided on a cobbler. I added some organic frozen strawberries to the recipe and some strawberry extract. Its baking in the oven now and the house smells delicious!

Provided by Chef Joey Z.

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces frozen strawberries (thawed and chopped)
4 cups diced rhubarb (organic)
1 1/2 cups sugar (raw cane)
2 tablespoons vegan margarine (vegan & chopped in small pieces)
1/2 cup oil (light)
1 egg substitute
1 cup spelt flour
1 teaspoon baking powder (aluminum free)
1/2 cup non-dairy milk substitute
1 (3 ounce) package vegan gelatin

Steps:

  • Heat oven to 350'F.
  • In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
  • Spread in a 13x9 inch oven proof dish.
  • In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
  • Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
  • Cool on a wire rack and store in the fridge.
  • Bon Appetit.

LEMONY STRAWBERRY-RHUBARB COBBLER



Lemony Strawberry-Rhubarb Cobbler image

Provided by Dina Cheney

Categories     Slow Cooker     Dessert     Bake     Strawberry     Lemon     Spring     Rhubarb     Lemon Juice     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 19

For the filling
5 tablespoons unsalted butter, divided
Zest of two lemons in strips, white pith removed (about 2 tablespoons)
8 black peppercorns
11 cups hulled and halved (or quartered if very large) strawberries (about 4 pounds)
3 cups 1/2-inch-wide pieces rhubarb, halved if really thick (6 to 7 stalks, trimmed and leaves removed)
1/4 cup fresh-squeezed, strained lemon juice
1/4 cup fresh-squeezed, strained orange juice
2 1/2 cups granulated sugar
1/4 cup tapioca starch
1/2 teaspoon coarse salt
For the drop biscuit topping
2 cups all-purpose flour
6 tablespoons plus 1 teaspoon granulated sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
2 teaspoons freshly grated lemon zest (about 1 lemon)
1 cup plus 2 tablespoons chilled heavy cream, divided
Vanilla ice cream, for serving (optional)

Steps:

  • Prep the slow cooker and make the filling
  • Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock. Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string. Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon. Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid).
  • Make the drop biscuit topping
  • About 45 minutes before the fruit is finished, heat the oven to 400°F, and line a baking or cookie sheet with parchment paper. Whisk together the dry drop biscuit ingredients (with the exception of 1 teaspoon of the sugar) and the lemon zest in a medium-size bowl. Gently stir in 1 cup plus 1 tablespoon of the heavy cream. Use your hands to form a soft, relatively smooth dough, taking care not to overmix. Divide the dough into six balls and place on the lined baking sheet. Flatten each one to the thickness of about 1/2 inch. Then pour the remaining tablespoon of cream into a small bowl and put the remaining 1 teaspoon of sugar into another small bowl. Using a pastry brush, brush each biscuit with the cream, then sprinkle with the sugar. Bake until slightly golden and cooked through (when tested with a fork, it should come out clean), 20 to 25 minutes. Set the biscuits aside.
  • Reduce the sauce
  • Once the fruit is cooked through, carefully remove the sachet. Place a large strainer over a medium to large, heavy saucepan, then-using oven mitts-pour the fruit mixture into the strainer. Set the fruit (in the strainer) aside. Boil the liquid over high heat until reduced to 3 to 31/2 cups, about 20 minutes. Add the fruit to the pot with the thickened liquid, and mix.
  • Serve the cobbler
  • Use a ladle to divide the fruit mixture among six bowls; top each portion with a biscuit and a scoop of vanilla ice cream, if desired.

RHUBARB STRAWBERRY COBBLER



Rhubarb Strawberry Cobbler image

Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Nutrition Facts : Calories 479 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

AIR-FRYER PECAN STRAWBERRY RHUBARB COBBLER



Air-Fryer Pecan Strawberry Rhubarb Cobbler image

Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Both the pecans in the topping and the delicious dessert sauce make it extra special. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 17

1 cup sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1 teaspoon lemon juice
Dash salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 tablespoons sugar
1/8 teaspoon baking powder
Dash salt
2 tablespoons cold butter
1 large egg
SAUCE:
1/2 cup vanilla ice cream
2-1/4 teaspoons Marsala wine

Steps:

  • Preheat air fryer to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes., In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly. , Place ramekins on tray in air-fryer basket. Cook until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes., In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.

Nutrition Facts : Calories 615 calories, Fat 28g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 335mg sodium, Carbohydrate 85g carbohydrate (57g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

  • To ensure a golden crust, brush the pastry with melted butter before baking.
  • For a crispier topping, use a combination of white and brown sugar.
  • If the filling is too runny, add a tablespoon of cornstarch to thicken it.
  • Don't overcook the cobbler; the filling should be bubbly and the crust should be golden brown.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Strawberry rhubarb cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this cobbler is sure to be a hit with everyone. So next time you're looking for a special dessert, give strawberry rhubarb cobbler a try.

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