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Rhubarb Strawberry Cobbler

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings


  • 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


  • 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.
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.
Nutrition Facts
1 serving (calculated without ice cream): 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

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Average Rating:
  • Laurie
    Feb 7, 2020

    This is sooooo delicious and easy to make. Don't even need to roll the dough with a rolling pin. just mash it (between wax paper) with your hands into the correct size for your baking dish. It's a 5 star from miss fussy (me)........

  • Becky
    Nov 14, 2019

    Crust was light and flakey. My husband lived it.

  • Kathy
    Jun 12, 2019

    This is delicious. Crust stays crispy. Serve with ice cream.

  • Judi720
    May 21, 2019

    Very good recipe!! Will make again

  • Toni
    May 2, 2019

    This is an excellent recipe. I used frozen strawberries and frozen rhubarb, defrosted just until the pieces could be separated. I will definitely make it again!

  • Sharon
    Apr 25, 2019


  • Joyce
    Apr 25, 2019

    Beautiful recipe and delightful sweet and crispy crust. I used olive oil and no other changes. Served with vanilla fat free frozen yogurt right out of the oven. A fantastic recipe I will use over and over again.

  • cathy2764
    Apr 25, 2019

    I made this but instead of strawberries I used sour cherries from my tree and put it in a pie crust with a crumb topping and everyone loved it!

  • Priscilla
    Apr 8, 2019

    What oil can I use instead of canola oil for strawberry rhubarb pie? Ty

  • Stacy
    Jun 21, 2018

    I made this filling to go in a pie instead of a cobbler. Did not dot with butter. Just the berries, rhubarb, sugar & flour, and it turned out delicious!!!