Strawberry Rhubarb Cobbler Recipe
Strawberry Rhubarb Cobbler Recipe photo by Taste of Home

Strawberry Rhubarb Cobbler Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 6-8 servings


  • 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
  • 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 egg, lightly beaten
  • 1/4 cup milk
  • Additional sugar

Nutritional Facts

1 serving (2/3 cup) equals 226 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 258 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.


  1. 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.
  2. 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.
  3. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Cobbler in Taste of Home October/November 2005, p29

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Reviewed May. 31, 2015


Reviewed May. 26, 2012

"Made this excellent recipe late one Saturday... you know when you're craving something sweet, starting a diet on Monday and have lots of strawberries and rhubarb to use up. I baked it in a round 8" glass cake pan making 8 biscuits. The topping, like Bisquick shortcake, was very tender and delicious. I pulled the butter from the freezer and chopped it up with a big knife before incorporating it well into the flour mixture. Filling was just right too. Top with whipped cream Yum! Only thing I heard from my husband was "WOW!!! Oh honey this is great!""

Reviewed May. 12, 2012

"Unlike other reviewers I found this recipe to be too sweet for my family's taste. However, it is very good and easy. I will make again with less sugar."

Reviewed Jun. 11, 2011

"This is so delicious! I think this is my favorite strawberry recipe so far. I like that it's not so sickly sweet like most rhubarb recipes. I've already made it twice (in one week) and my family loves it!"

Reviewed Mar. 13, 2011

"Very easy and tasty recipe, also not too sweet."

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