strawberry rhubarb cobbler

strawberry rhubarb cobbler

I don’t know where you live, but this past weekend here in the mid-Atlantic was PRISTINE.  Yes, that is the only word to describe that glorious weather.  Mid 70s and no humidity.  If only it could be like that all the time.  Now we have moved on to the other springtime weather – rain and humidity.  Not my favorite.  But really, we need the rain just as much as the lovely sunshine – I just wish it could be without the humidity.  I detest humidity.  Hopefully the sun will return soon!

On the topic of spring, something else that comes this time of year…..strawberries!!  I wanted to get another post up with a good ole strawberry recipe.  There is nothing like the classic combination of strawberry and rhubarb.  In fact, it’s almost hard to find a recipe that doesn’t have strawberry with rhubarb.

This cobbler recipe is perfect for spring.  It’s great for picnics and potlucks or breakfast or brunch…or snacks or anytime eating is required.

I just adore cobblers.  I would take them any day over cake.  I just love the bisquity top (I know bisquity isn’t a word) and the lovely fruit underneath.  As I mentioned when I posted my Rhubarb, Strawberry and Blueberry Crisp, I love these things best with a squirt or two of Reddi Wip.  Perfect.  (and maybe less calories than serving it with ice cream? 😉 )

strawberry rhubarb cobbler

This recipe I’ve sort of developed over the years…it almost reminds me of a classic cobbler top and a crumb top combined.  It has the biscuit texture but with a bit of a crumble on top.  I hope you like it.  And you can use any fruit in this cobbler…use your imagination or whatever is in your pantry!

strawberry rhubarb cobbler

Strawberry Rhubarb Cobbler


16 oz of fresh or frozen strawberries (2-3 cups)

2 cups fresh or frozen chopped rhubarb

3 tablespoons of cornstarch

1/3-1/2 cup sugar, depending on preference


1 1/2 cups sugar

2 1/4 cups flour

3/4 tsp salt

2 1/4 tsp baking powder

1 cup butter, cold

1 egg, slightly beaten

Place fruit in greased 9×13 pan.  Sprinkle with sugar and cornstarch and stir until mixed.  In large bowl whisk together all dry ingredients until well blended.  Cut butter into small chunks and drop into dry ingredients, cut in with a pastry blender or forks.  After butter is well distributed, stir in beaten egg.  Mix until crumbly and sprinkle over fruit.  Bake at 350 degrees for 45 minutes or until fruit is bubbling and topping is golden.  Note: I think I always bake mine a bit longer, you want to make sure the topping is cooked through.  Cool for a bit and then dig in!  Store in refrigerator.


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