The Strawberry Rhubarb Cobbler I'll Make Every Summer

Simple ingredients. Meaningful moments.

There are certain desserts that don't just taste good—they instantly transport you somewhere.

For me, strawberry rhubarb cobbler tastes like the first real days of summer. The windows are open, supper lingers a little longer, and there's always someone willing to stay for coffee if dessert is involved.

As I write this, I'm thinking about those slow summer evenings when the dishes have been cleared away, conversation continues around the table, and someone inevitably asks, "Is there anything for dessert?" There is something so comforting about pulling a warm cobbler from the oven, scooping generous portions into bowls, and watching vanilla ice cream melt into the sweet fruit beneath a golden, buttery topping.

Growing up in Newfoundland, I learned early that food was one of the simplest ways to care for people. My mom didn't need elaborate recipes or expensive ingredients to make everyone feel welcome. She simply opened her home, set the table, and shared what she had.

I think that's why I still find myself drawn to recipes like this one.

It's uncomplicated. Seasonal. Made with ingredients that are at their very best during the summer months. It's the kind of dessert you can throw together after dinner or bake before friends arrive, filling your home with the kind of aroma that invites everyone into the kitchen.

This strawberry rhubarb cobbler has become one of those recipes I return to year after year. The sweetness of ripe strawberries perfectly balances rhubarb's bright tartness, while the tender biscuit topping bakes into a beautifully crisp, golden crust.

If you ask me, it's best enjoyed outside on the deck with a cup of coffee as the sun begins to set.

Prefer a Printable Recipe?

I've created a printable recipe card that you can save or tuck into your favourite recipe binder. It's perfect for those days when you want to bring your tablet into the kitchen—or simply enjoy a beautiful printed collection of seasonal favourites.

Why You'll Love This Recipe:

Uses fresh, seasonal strawberries and rhubarb.

Simple pantry ingredients you probably already have on hand.

No mixer required.

Ready in about an hour.

Perfect served warm with vanilla ice cream.

Wonderful for everything from casual family dinners to summer entertaining.

A Few Tips for the Best Cobbler

A few small details make all the difference.

Don't overmix the topping. Stir just until combined for the most tender texture. Fresh or frozen rhubarb both work beautifully. If using frozen fruit, there's no need to thaw it first. Wait until the filling is bubbling around the edges before removing it from the oven. That's how you'll know the fruit has cooked through. Let the cobbler rest for 10–15 minutes before serving. This allows the filling to thicken slightly while still remaining wonderfully warm.

Strawberry Rhubarb Cobbler

Ingredients

Filling

4 cups sliced fresh rhubarb

2 cups sliced fresh strawberries

1 cup granulated sugar

1 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Cobbler Topping

2 cups all-purpose flour

2 Tbsps granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

1/4 cup cold unsalted butter, cubed

1/4 cup vegetable shortening

½ cup whole milk

1 egg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9 × 13-inch baking dish.

2. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice. Stir until everything is evenly coated, then transfer the fruit mixture to the prepared baking dish.

3. In another bowl, whisk together the flour, sugar, baking powder, and salt.

4. Cut in the cold butter and shortening using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

5. Stir together the milk and egg, then pour into the flour mixture. Mix just until combined.

6. Drop spoonfuls of the topping evenly over the fruit, leaving a few small gaps for the fruit to bubble through.

7. Bake for 45–50 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.

8. Allow the cobbler to rest for 10–15 minutes before serving.

   
   
   
   

Serving Ideas

This cobbler is delicious all on its own, but even better with:

A generous scoop of vanilla ice cream

Freshly whipped cream

A spoonful of lightly sweetened Greek yogurt for brunch

A drizzle of heavy cream if you're keeping things simple

If you're entertaining, pop the cobbler into the oven just before dinner. By the time everyone finishes eating, your house will smell incredible, and dessert will already be waiting.

Storage

If you happen to have leftovers (which isn't often around here!), simply cover the baking dish and refrigerate for up to three days.

To reheat:

Warm individual portions in the microwave for 30–45 seconds.

Or reheat the entire cobbler in a 325°F oven until warmed through.

The baked cobbler also freezes well for up to three months.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Frozen strawberries work well in this recipe. There's no need to thaw them before baking.

Can I make this ahead of time?

Absolutely. Bake the cobbler earlier in the day and gently reheat it before serving.

Why do strawberries pair so well with rhubarb?

Rhubarb is naturally quite tart. Strawberries add sweetness and soften that tartness, creating the perfect balance of flavour.

Can I bake this in a cast iron skillet?

Yes! A 10-inch cast iron skillet works beautifully and gives the cobbler a lovely rustic presentation.

Gather Around the Table

One of the things I've come to appreciate most in this season of life is that gathering doesn't have to be elaborate to be meaningful. A simple dessert. A pot of coffee. A few people you love.

Sometimes that's all it takes.

If you make this cobbler, I hope you'll use it as an excuse to invite someone over. Set the bowls on the table, let the ice cream melt just a little, linger over conversation, and stay longer than you planned. Because the recipes we remember most aren't always the fanciest ones. They're the ones that were shared with the people we love.