Strawberry Rhubarb Cobbler

Sweet strawberries, tangy rhubarb, and a buttery crisp topping—this cobbler is my go-to summer dessert when the fruit is just too good to ignore.

What Makes This Recipe a Summer Favorite

There’s something about the mix of strawberries and rhubarb that just feels like summer to me. Growing up, my uncle had a rhubarb patch that came back bigger and wilder each year. I’d help him pull the stalks while he reminded me—every single time—not to eat the leaves. We’d haul it back in a basket and I knew a cobbler was in our near future.

Now, every June, I find myself waiting for the local strawberries to really hit their stride. Not the out-of-season ones that look perfect but taste like cardboard. I’m talking about the real deal—deep red, juicy, fragrant strawberries that don’t need much help to shine.

That’s when this cobbler makes its appearance in my kitchen. The recipe is simple, the ingredients are easy to find, and the results? Pure comfort. It’s the kind of dessert you bring to a backyard dinner or keep in the fridge for sneaky spoonfuls when no one’s looking.

Ingredients You’ll Need

You don’t need anything fancy—just a few good ingredients and the willingness to let the fruit do the talking.

• Fresh strawberries – I trim the stems and quarter them if they’re big. Look for ones that are bright red all the way through; that’s a sign they’re fully ripe and sweet.
• Fresh rhubarb – Go for stalks that are firm and reddish. Pale green works too, but I love the color contrast the red adds.
• Lemon juice – Just a splash helps balance out the sweetness and brighten the fruit.
• All-purpose flour – This forms the base of the cobbler topping.
• Granulated sugar – I use regular white sugar, which adds just the right amount of sweetness to that crumbly topping.
• Egg – It brings everything together for the topping; don’t worry, the mixture will still look crumbly.
• Cold butter – This is the magic that turns that crumbly mix into a golden, buttery crust. Thin slices are the trick here.

Step-by-Step: How I Make It

Even if you’ve never baked a dessert from scratch, you’ll feel like a kitchen pro with this one. I’ve made this with kids, with guests, and even once at a friend’s cabin using just a camp oven.

1. Preheat the oven. This gives you a head start while prepping the rest.
2. Toss the fruit. I mix the chopped strawberries and rhubarb right in the baking dish with lemon juice. If your strawberries aren’t super sweet, you can sprinkle a bit of sugar—but I usually skip it since the topping is sweet enough.
3. Make the topping. Stir together the flour, sugar, and egg in a small bowl. It’ll look like a bowl of damp crumbs—that’s exactly how it should be. Don’t overthink it.
4. Sprinkle over the fruit. Just spread that crumbly mixture right over the top of the fruit layer.
5. Add the butter. Thin slices of cold butter go on top of the whole thing. Try to cover as much surface as you can. As it bakes, the butter melts down into the topping and turns everything golden and crisp.
6. Bake until bubbly and golden. My oven takes around 40 minutes. You’ll know it’s ready when the top is browned and you see the fruit bubbling around the edges.

Make It Ahead and Save It for Later

One thing I like about this cobbler is how freezer-friendly it is. Sometimes I’ll double the recipe just to stash one away for a rainy day—or, more accurately, for a cold January afternoon when I’m craving a taste of summer.

Here’s what I do:

• Assemble the cobbler in a foil pan or any freezer-safe dish.
• Wrap it tightly with foil, then again in plastic wrap or a freezer bag.
• Freeze it flat so it keeps its shape.

To bake it later, I either let it thaw in the fridge overnight or pop it straight into the oven. If you’re baking from frozen, just add 10–15 extra minutes to the bake time.

You can also freeze just the chopped fruit—spread it out on a tray to freeze individually first, then toss it into a bag. That way, you’ve got the base for cobbler (or smoothies, or jam) ready when the mood strikes.

Serving Ideas

I like this cobbler slightly warm, straight from the oven, with a scoop of vanilla ice cream that melts into the cracks. That combo of warm fruit, crisp topping, and melty ice cream is hard to beat.

But honestly, it’s just as good cold the next day. I’ve even eaten leftovers straight from the fridge with a spoon, no shame. It’s great for brunch too, maybe with a dollop of whipped cream or some Greek yogurt if you’re keeping it light.

Storage Tips

If you have leftovers (and that’s a big “if”), just cover the dish and refrigerate. It’ll stay good for about 3–4 days. I’ve found that reheating it in the oven for 10 minutes at 350°F brings the topping back to life better than the microwave.

Common Questions

Can I use frozen fruit?
Absolutely. I’ve made this with frozen strawberries and rhubarb when I couldn’t find fresh. Just don’t thaw them first—toss them in frozen and maybe add a couple minutes to the baking time.

Can I swap the fruit?
Yep. The base recipe works great with peaches, blackberries, or even a mix. The topping is flexible, so feel free to use what you’ve got.

Can I make it gluten-free?
You can try using a 1:1 gluten-free flour blend. I’ve done it once for a friend and it turned out just fine.

Let me know if you give this one a try—I’d love to hear what fruits you use and how it turns out. This strawberry rhubarb cobbler is one of those desserts that tastes like summer in every bite, and I hope it brings a little sunshine to your table too.

Try other Cobbler recipes:

• Snickerdoodle Cobbler
• Fresh Southern Peach Cobbler
• Peach Cobbler Moonshine