The perfect spring or summer dessert. This strawberry rhubarb cobbler is topped with a delicious oat biscuit and makes the perfect and light dessert for your seasonal meal.
As long as rhubarb is in season I love cooking with it. This is one of my favorite recipes since it is very easy to make and it isn’t very heavy. The last time I brought this dish to a gathering with friends it disappeared in record time. That makes this a perfect dessert for sharing. It also makes a perfect light dessert with a scoop of ice cream when the weather gets warm.
In this recipe
Simplicity is key for this recipe. It is also why this recipe is so easy to make and one of my go to recipes when I don’t want to spend lot of time cooking but want a great dessert.
Turbinado sugar: this is just a less processed version of your regular granulated sugar. It has a slight molasses flavor but less than brown sugar. Substitute brown sugar if you don’t have any turbinado sugar.
Rhubarb: is a vegetable stalk that looks similar to celery. It can range in color from green to dark red when ripe. It is a little on the sour side and the amount of sugar in this recipe is good for balance.
Oats: add texture to the biscuit topping.
Don't slice too thinly
When making this recipe it is important to make sure you have big enough pieces that they don’t completely turn to mush once they cook. For most strawberries it is good enough to quarter them unless they are really big. With the rhubarb cutting into 1/2 inch slices it small enough that they cook all-the-way through but not so small they fall apart.
A scoop is your friend
I prefer to use a 3 tablespoon scoop for my cobbler. This give a nice sized biscuit on top. Secondly you know you are getting the same size biscuits evenly over the cobbler. It also takes longer to cook making sure that the rest of the fruit has a chance to cook. When using a spoon or small scoops you want to keep an eye out on how quickly the top is cooking. The problem is due to the amount of water you don’t want to cover the cobbler while baking.
There will be a lot of liquid
Both strawberries and rhubarb contain a lot of water and when they are cooked it will come out. The flour will absorb some of it but there will be quite a lot remaining at the bottom of the baking dish. If you want to help reduce that amount then you can toss the strawberries and rhubarb in about 1/4 cup of cornstarch. This will not get rid of all of the liquid but it will reduce the amount by quite a bit. However it will make the rhubarb and strawberry filling more like pie filling.
Looking for other rhubarb recipes?
Strawberry Rhubarb Cobbler
- Mixing Bowl
- Pastry blender
- 2 quart baking dish
- Food processor optional
- 3 cups rhubarb cut into ½ inch pieces
- 3 cups strawberries quartered
- 1¼ cup turbinado sugar divided
- 1 cup flour
- ⅔ cup whole milk
- ½ cup rolled oats
- ⅓ cup butter unsalted
- 2 teaspoons baking powder
- ½ teaspoon vanilla
- ½ teaspoon salt
- ¼ cup cornstarch optional
- Preheat the oven to 375°F, 190°C, or gas mark 5
- In a mixing bowl toss the rhubarb, strawberries, 1 cup of the sugar, and cornstarch if you are using it together and pour into a 2 quart baking dish.
- In a food processor or mixing bowl combine the flour, baking powder, the remaining ¼ cup sugar, and salt. Add the butter cut in with a knife or pastry blender until the butter is pea sized. Add the oats, milk, and vanilla and stir until just moistened.
- Using the cookie dough scoop drop the cobbler topping onto the rhubarb mixture leaving gaps. Bake uncovered for 50 minutes until the rhubarb is cooked and the top is golden brown.
- Serve with ice cream or whipped cream.