Strawberry Rhubarb Cobbler, A Love Story

by Melissa on May 17, 2013

strawberry rhubarb cobbler

Some foods are just meant for each other:

Peanut butter and jelly, macaroni and cheese, peas and carrots… chicken and waffles.

And the famous springtime couple: strawberry and rhubarb.

strawberry rhubarb

The pairing of strawberry and rhubarb is one for the storybooks. Each is great on its own, in strawberry pies and rhubarb crisps. Even when rhubarb strays from strawberries and finds itself with blueberries in a blueberry-rhubarb crumble, it’s just not the same as when rhubarb is back at home – paired with it’s longtime love, strawberry.

The sweetness of the strawberries paired with the tang of the rhubarb is heaven on a spoon (or fork). Cue fireworks!

As much as I love and adore pie, making pie can be a bit tedious, especially if you make your own crust. Sometimes, you just want dessert as soon as possible with the least time in the kitchen as possible.

Solution: Make a cobbler.

strawberry rhubarb personal cobbler

Strawberry Rhubarb Cobber (serves 4) adapted from Simply Recipes
4 cups rhubarb, leaves removed, stems cut into 1/2 inch pieces
2 cups strawberries, sliced into 1/4 inch pieces
1/2 cup sugar
2 tbsp quick cooking tapioca
lemon zest from one lemon

1 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
4 tbsp cold butter
1/4 cup rice milk (or cow’s milk)
1 egg, beaten
1/2 tsp vanilla extract
whipped cream, optional
mint leaves, optional to garnish

Let’s Bake!
Combine the rhubarb, strawberries, sugar, tapioca and lemon zest in a medium bowl. Set aside to macerate for 30 minutes.

Preheat the oven to 350˚F.

In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Then using a pastry cutter (or food processor) cut in the butter until the mixture resembles coarse crumbs. Then mix in the milk, egg and vanilla until the mixture is just combined.

Divide the filling among 6 ramekins (or place all in a 2 qt casserole dish), and drop scoops of the cobbler crust dough on top. Bake in the oven for 30-35 minutes until the crust turns golden brown.

Serve with whipped cream and enjoy!

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Leave a Comment

{ 5 comments… read them below or add one }

May 17, 2013 at 10:27 am

looks tasty!


Ana Fernandez
May 17, 2013 at 3:43 pm

You are so right! Cobblers are like the quick version or a pie. Love the mix of sweet and tangy


May 17, 2013 at 7:45 pm

I always choose pie if someone does the baking, and cobbler if I’m doing the work :)


Rosie @ Blueberry Kitchen
May 20, 2013 at 4:15 pm

Your cobblers look so delicious – such a perfect springtime dessert! Gorgeous photos too!


May 20, 2013 at 5:43 pm

Thanks Rosie!


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