Go Back
Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Sweet strawberries and earthy rhubarb baked together until golden brown biscuit topping. Serve this warm with a scoop of vanilla ice cream!
Yield: 1 quart dish
Course: Dessert
Cuisine: American
Keyword: strawberry cobbler, strawberry rhubarb cobbler, biscuit topping
Servings: 8
Author: Maryanne Cabrera


Fruit Filling:

  • 2 1/2 cups (16 oz) strawberries, hulled and sliced
  • 1 1/2 cups rhubarb stems, chopped
  • 6 Tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon lemon juice
  • 1 Tablespoon cornstarch

Biscuit Topping:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, cold, cut into tablespoons
  • 1 cup heavy whipping cream, chilled
  • additional heavy cream, for brushing
  • turbinado sugar, for sprinkling


  • Preheat the oven to 375 degrees F. Butter a shallow 1-quart baking dish. Alternatively, use a 9-inch pie plate or 9-inch square baking pan.
  • In a large bowl, toss together the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice, and cornstarch. Once well combined, transfer to prepared baking dish. 
  • To make the topping, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two forks to cut cold butter into dry ingredients until mixture resembles coarse sand.
  • Pour in the heavy cream and fold to combine until thick batter forms. Use an ice cream scoop, cookie scoop, or large spoons to portion out mounds of batter over fruit filling.
  • Lightly brush the batter with heavy cream. Sprinkle turbinado sugar on top. 
  • Bake for 40 to 45 minutes until fruit filling mixture is bubbling and biscuits are golden brown. Allow to cool for a few minutes before serving. Serve with ice cream or whipped cream. 


  • Fruit filling will bubble and rise during baking. Place a large cookie sheet or baking sheet underneath the cobbler dish to catch any fruit filling that may leak over.
  • If rhubarb is unavailable or out of season, substitute with additional strawberries. Alternatively, substitute other soft fresh fruits such as raspberries, blueberries, or blackberries.