Strawberry Rhubarb Cobbler

Total Time

Prep: 25 min. Bake: 20 min. + cooling


8 servings

Updated: Apr. 29, 2022
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


  • 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 plus additional for sprinkling, divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg, lightly beaten
  • 1/4 cup 2% milk


  1. Preheat oven to 400°. In a large saucepan, combine 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 flour, 2 tablespoons 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 additional sugar over dough.
  3. Bake until filling is bubbly and topping is golden brown, 20-25 minutes. Cool on a wire rack for 10 minutes before serving.

Nutrition Facts

2/3 cup: 226 calories, 7g fat (4g saturated fat), 43mg cholesterol, 258mg sodium, 39g carbohydrate (23g sugars, 2g fiber), 3g protein.