Strawberry Rhubarb Cobbler

5 from 1 vote

Strawberry Rhubarb Cobbler

This easy strawberry rhubarb cobbler has juicy fresh fruit and a golden, buttery Bisquick topping. A simple, cozy summer dessert perfect with vanilla ice cream.

Prep Time15

Cook Time45

Rest time20

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 225kcal

Author: Callan Wenner

Equipment

Mixing bowls
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

US Customary - Metric

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.

Video

Notes

The butter can be salted or unsalted, whichever you have on hand. Bake the cobbler on a sheet pan in case of bubbling over.

Store at room temperature, lightly covered for one day, or for 4 days in the fridge. Reheat gently in the oven until warm.

Nutrition