Strawberry Rhubarb Cobbler may become one of your family’s all-time favorites. It’s an almost magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer, making every bite indescribably delicious.

Like Peach Cobbler, this dessert is best served warm and topped with scoops of vanilla ice cream or dollops of whipped cream. Who knew this dessert could be so good!

Strawberry Rhubarb Cobbler in a white bowl with vanilla ice cream and a spoon

What is Cobbler?

Cobbler is a dessert with sugar-sweetened fruit baked with cake batter in the same pan. The batter threads its way to the top (looking like a cobbled street) as it bakes, delivering moist and melt-in-your-mouth tender globs of buttery cake in every bite. Cobbler can also be made with a biscuit-style topping (like  I use in my blueberry cobbler recipe).

Cobbler shouldn’t be confused with a fruit crisp; a crisp has a streusel-like topping with oats and at times nuts, fruit cobbler is made with a biscuit or cake-like layer. Making it a sweet, cakey, gooey dessert.

Overhead shot of Strawberry Rhubarb Cobbler being made in a pot

To Make Strawberry Rhubarb Cobbler

The flavor options are endless for cobblers. Any fruit or berry that goes in a pie can also be used in cobblers. The combination of rhubarb and strawberry, however, produces a perfectly sweet & tart balance.

  1. Simmer strawberries & rhubarb in a pot with sugar until tender.
  2. Combine cake ingredients in a separate bowl (per recipe below).
  3. Melt butter in the bottom of a pan. Scoop the cake batter over the butter and carefully spoon in the fruit over the batter. Do not mix in.
  4. Bake until bubbling hot. Let sit and serve while still warm.

Overhead shots of Strawberry Rhubarb Cobbler in a glass baking dish

How to Store It

Like any baked dessert, strawberry cobbler tastes best served fresh on the same day you make it.

  • To Refrigerate: Leftovers can be stored tightly covered at room temperature for 2-3 days, or in the fridge for up to four days. Although you’ll find the cake becomes soggy, the cobbler will retain its amazing flavor.
  • To Freeze: You can also freeze it for up to four months.
  • To Reheat:  Pop in the microwave for a few seconds, or in a 350°F oven until heated.

Overhead shot of Strawberry Rhubarb Cobbler in a glass baking dish

Slow Cooker Cobbler

Cobbler cooks up great in the slow cooker too. Just follow the same procedure to prep and assemble as the oven-baked version.  Cook on high for 6 hours, or on low for 7-9 hours.

What a great treat to come home to after a long day at work!

More Delicious Fruit Cobblers

Strawberry Rhubarb Cobbler in a white bowl with vanilla ice cream and a spoon
4.96 from 23 votes↑ Click stars to rate now!
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Strawberry Rhubarb Cobbler

Rhubarb Strawberry Cobbler - Fresh strawberries and tart rhubarb with a tender cobbler base.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12


  • 1 pound fresh or frozen strawberries sliced 1/2" thick
  • ½ pound fresh or frozen rhubarb thinly sliced
  • 1 ¼ cups sugar divided
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup milk
  • ¼ cup butter


  • Preheat the oven to 350°F.
  • Place strawberries, rhubarb, and ½ cup of sugar in a medium saucepan. Simmer over medium heat until fruit is tender.
  • In a large bowl, combine flour, remaining sugar, baking powder, cinnamon, and salt. Stir in milk.
  • Melt butter in the microwave and spread into the bottom of a 9x11 glass baking dish.
  • Drop batter over the butter. Spoon the warm fruit over the batter, trying to keep it relatively even. Don't stir it in!
  • Bake 45-55 minutes or until cake is set.
  • Let the cobbler cool for about 10 minutes before serving.
4.96 from 23 votes

Nutrition Information

Calories: 176 | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 139mg | Potassium: 213mg | Fiber: 1g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Made the recipe as is & turned out perfect. My husband, who is not particularly a fan of rhubarb,
    loved it & asked me to make it again. I loved the cinnamon in the cobbler–gives it a rich, warm
    delicious flavor. Served warm with ice cream, it’s delicious!5 stars

  2. So good! Made it as directed, used frozen fruit, and had no issues with it being too runny. It’s now in my recipe book for future use. Thanks for a great recipe!5 stars

  3. I’ve never made a cobbler before, and it turned out great! My in laws are in town and we picked fresh strawberries at a nearby farm and I had some fresh rhubarb given to me. Such a great recipe! I don’t use traditional sugar, so for simmering I used 1/2 cup honey and for the rest I used coconut sugar. Thank you for Shari g!!5 stars

    1. Yummy, I love it when I get the chance use fresh fruits in recipes! Thanks for sharing your substitutions, glad to hear the honey worked well!

  4. There seems to be an error in this recipe. One cup of flour isn’t enough. I had to add another cup to have a “ dough “ that looked like the picture. But other than that it was a nice, easy recipe that was well received by my guests.4 stars

    1. We found this recipe worked best for us as written. I am glad everyone enjoyed it.

    2. Hi. I found the same thing. Batter was very thin with 1 cup of flour. Baked anyway. We’ll see what happens. Smells good.

      1. Living in Alabama I learned that they don’t grow it down here, and at least one person never heard of rhubarb, poor guy. So I bought this canned version of rhubarb and strawberries. I followed your recipe, because I didn’t think the canned fruit would be as good, I added fresh strawberries, as a topping with coolwhip, over the crust, and it turned out fantastic!!! I read the comments about the cake/crust because being too thin, not enough. , I found it to be a perfect combination, as it balances out perfectly. there wasn’t too much fruit, or too much cake. Next time, when I get some rhubarb, I’ll fix this again, thank you.5 stars

  5. If you use frozen strawberries, you may need to add a little cornstarch when simmering the rhubarb and strawberries. I didn’t, and all the extra liquid that came out of the strawberries made the cobbler a little mushy, but the flavor was still great.5 stars

  6. I am gonna try this tonight but instead of rhubard gonna use mangos, My husband does not like rhubard but this looks very good! ;)

  7. Hi Holly,
    I just love the Rhubarb and Strawberry combination, this will be a great cobbler. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. This really looks delicious and I think my readers would enjoy it, too. I am hosting Saturday Dishes – Spring Desserts today and I would love it if you would consider sharing this on HammockTracks. I am stopping by from Six Sisters. -Savannah

  9. Hello! You were after me at the Tatertots and Jello link party, so I was told to visit you, but I would have even if it wasn’t in the rules!

    Strawberry rhubarb is my boyfriend’s FAVORITE flavor: pie, cobbler, ice cream, preserves, whatever! This is getting pinned right away for our next dessert. :)

    I’m so glad I got to visit you and this recipe, and I hope I can return the favor when you visit my blog!

  10. wooo weee…..I pinned this, for sure. It looks beautiful, luscious and down-right delishous !!
    Over from Miz Helen’s….
    Come by when you can.

  11. This recipe looks so simple and I love how versatile it can be! Thanks for sharing.

  12. I love the combo of these two fruits. The recipe looks easy and delicious. Pinning to try soon! Thanks much for sharing.