This strawberry rhubarb cobbler is the easiest spring and early-summer dessert, filled with juicy strawberries and tart rhubarb, baked under a golden cobbler topping. The fruit bakes into a thick, jammy filling while the Bisquick topping is soft underneath with crisp, sugary tops.
One-pan desserts are rustic, cozy, and super simple to make. Just cut, mix, spoon, and bake! Add a scoop of vanilla ice cream on top, and you have yourself one of the best strawberry rhubarb desserts for spring and summer gatherings alongside this peach cobbler version.
And, if you have any leftover rhubarb, be sure to use the rest of it in these rhubarb bars, rhubarb muffins, rhubarb coffee cake, or rhubarb sorbet!
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Why We Love Making This
Strawberries + rhubarb are a classic flavor combination FOR GOOD REASON. Exhibit B: this strawberry rhubarb galette.
It's super easy to make. Toss a few ingredients together and pop it in the oven? Fifteen minutes to prep, tops.
This heartily feeds a crowd. Put out a spread of toppings people may enjoy, like cream, ice cream, whipped cream, creme fraiche, extra sugar, etc.
Rhubarb season is short, so you may only enjoy this once or twice a year. If you're lucky to find frozen rhubarb, I hope you make it more often!
Ingredients
- Rhubarb. The signature tartness in this fruit cobbler.
- Strawberries. Adds sweetness as the perfect offset to the tart rhubarb.
- Sugar. Granulated sugar is used in the fruit, and coarse sugar (like demerara or turbinado) gets sprinkled onto the top before baking.
- Cornstarch. A couple of tablespoons turn the fruit juices into a sticky, jammy syrup.
- Lemon. A squeeze of juice helps to balance the sweetness of the fruit filling.
- Bisquick. Creates the easy cobbler topping.
- Milk. Used as the liquid for the batter...any type of milk can be used!
- Butter. This helps to create a crunchy, golden cobbler topping.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use frozen fruit (no need to thaw first) and reduce bake time to 350F. You'll likely need to bake it 5-15 minutes longer.
- If you don't want to buy Bisquick, this is a great recipe to make your own Bisquick and it can be used as a 1-1 replacement.
- Go heavier on either the strawberries or rhubarb, depending on your flavor preference. Just use 3lbs total!
- Add some ginger, cardamom, or cinnamon to add a warmer flavor profile. No more than 1 teaspoon.
- Add more crunch to the topping by adding some sliced almonds or chopped pecans. About a ⅓ cup will do!
How to Make This Recipe
One: Combine the fruits, sugar, vanilla, cornstarch, salt, and lemon juice.
Two: Mix together the bisquick, milk, and melted butter.
Three: Butter the bottom of the pan, then add in the fruit. Scrape all juices out of the bowl!
Four: Spoon the cobbler topping all over the fruit.
Five: Sprinkle generously with coarse sugar.
Six: Bake until golden and bubbly, and cool for 20 minutes before scooping and serving.
Expert Tips
- Cut the fruit on the larger side to preserve its shape and structure.
- Bake the strawberry rhubarb cobbler on a sheet pan to catch any fruit juices that may bubble over the sides. I'm trying to save your oven!
- Use the very middle of the oven. If the rack is too high, the topping will brown before fully cooking through.
- Let it cool for about 20 minutes before serving. The fruit juices will thicken as it rests.
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Testing Notes
- I originally baked this at 350℉, but for the cobbler topping to be totally cooked, the fruit turned to mush. I adjusted to 375℉, and this allowed the fruit to keep a better structure!
- In the same vein, because these fruits are quite delicate, I went for a thinner pancake-consistency biscuit topping (rather than going for heavy drop biscuits) to preserve the textural balance.
- Coarse sugar on top is optional, but necessary in my opinion! I love the extra crunch.
Recipe FAQs
Yes. Mix all ingredients with the frozen fruit. Reduce the oven temperature to 350℉ and increase bake time by up to 15 minutes.
Totally! Bake it earlier in the day and leave it uncovered. You can either serve it at room temperature or pop it in a 350℉ oven for 5-10 minutes to warm it back up.
First, be sure the fruit is actively bubbling before removing it from the oven. Tent the top with foil if the cobbler topping is too brown. Second, let it cool for at least 20 minutes before serving. The juices will thicken as it rests.
You can make your own with pantry ingredients you likely already have on hand. Try this homemade Bisquick recipe, instead!
Storage
Room temperature: 1 day, uncovered or very loosely covered.
Refrigerator: up to 4 days. Reheat in a 350F oven for 10-15 minutes until warmed through.
Freezer: Freeze baked cobbler (tightly wrapped) for up to two months. Reheat from frozen. Note that the fruit will lose all structure from being double-baked.
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Strawberry Rhubarb Cobbler
Equipment
- Casserole dish 8x11" or pan of similar size
Ingredients
- 1.5 lbs strawberries hulled and halved (or quartered for large ones)
- 1.5 lbs rhubarb ends removed and cut into 1” pieces
- ⅔ cup granulated sugar
- 2 teaspoons vanilla
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 ½ cups Bisquick
- 1 cup whole milk
- 6 tablespoons butter melted
- 2 tablespoons butter for greasing pan
- turbinado sugar for top, optional
Instructions
- Preheat oven to 375℉.
- Add the chopped fruit to a large bowl and toss with the sugar, vanilla, cornstarch, and salt until combined.1.5 lbs strawberries, 1.5 lbs rhubarb, ⅔ cup granulated sugar , 2 teaspoons vanilla, 2 tablespoons cornstarch, 1 teaspoon kosher salt
- In another bowl, mix together the bisquick, milk and butter until a thin pancake-style batter forms.1 ½ cups Bisquick, 1 cup whole milk, 6 tablespoons butter
- Butter the bottom and sides of an 8x11" dish (or something of similar size) and add the fruit.2 tablespoons butter
- Spoon the batter over top of the fruit.
- Sprinkle coarse sugar over the top of the batter, then bake for ~45 minutes until the fruit is bubbly and the cobbler topping is golden brown.turbinado sugar
- Cool for 20 minutes, then enjoy with a scoop of vanilla ice cream.
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