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The Ultimate Easy Strawberry Rhubarb Cobbler

A close-up of a warm bowl of Strawberry Rhubarb Cobbler with a scoop of vanilla ice cream melting on top.

A classic fruit dessert, this Strawberry Rhubarb Cobbler features a sweet and tart filling of fresh chopped rhubarb and sliced strawberries. The fruit is baked in a 9×13-inch dish underneath a crumbly, streusel-like topping made from brown sugar, quick-cooking oats, flour, and cinnamon. The cobbler is baked until the fruit filling is bubbling and the topping is golden brown, and can be served either hot or cold.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Prepare the Filling: In a bowl, combine the chopped rhubarb, sliced strawberries, white sugar, and 2 tablespoons of all-purpose flour. Spread this mixture evenly into the prepared baking dish.
  3. Prepare the Topping: In a separate bowl, mix together the brown sugar, oats, the remaining 3/4 cup of flour, and the cinnamon.
  4. Using two knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  5. Sprinkle the oat crumble mixture evenly over the rhubarb and strawberry filling.
  6. Bake: Bake in the preheated oven for about 45 minutes, until the cobbler is bubbling and the topping is lightly browned.
  7. Serve hot or cold.

Notes

  • ‘Cutting in’ the butter is a key technique for creating the crumbly, crisp texture of the topping. This can be done with two knives, a pastry blender, or your fingertips.
  • Tossing the fruit with flour before baking helps to thicken its juices as it cooks.
  • This cobbler is delicious served warm, often with a scoop of vanilla ice cream.

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