Description

Craving a dessert that perfectly balances tart and sweet with a comforting, crumbly topping? This Strawberry Rhubarb Cobbler is a delightful treat that combines tangy rhubarb, juicy strawberries, and a buttery oat topping for a rustic, crowd-pleasing dessert

Ingredients

Scale

With nine ingredients, this recipe highlights the classic combination of strawberries and rhubarb with a wholesome topping. Use fresh, ripe strawberries and firm rhubarb for the best flavor.

8 cups (about 960 g) chopped rhubarb: Provides a tart, juicy base.
1 cup (about 150 g) sliced fresh strawberries: Adds sweetness and vibrant color.
2 cups (400 g) white sugar: Sweetens the tart fruit filling.
2 tablespoons (15 g) all-purpose flour: Thickens the fruit juices.
¾ cup (150 g) brown sugar: Adds caramel-like sweetness to the topping.
¾ cup (60 g) quick-cooking oats: Creates a crunchy, hearty topping.
¾ cup (90 g) all-purpose flour: Binds the topping.
1 teaspoon ground cinnamon: Brings warm, spiced flavor.
½ cup (115 g) butter: Forms a rich, crumbly topping.
Substitutions and Variations:
- Dairy-Free: Use vegan butter or coconut oil (firm, not melted) for the topping.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free oats.
- Lower Sugar: Reduce white sugar to 1 ½ cups (300 g) and brown sugar to ½ cup (100 g), or use a sugar substitute like coconut sugar.
- Fruit Swap: Add 1 cup blueberries or raspberries for a mixed berry twist, or replace strawberries with peaches for a different flavor.
- Flavor Boost: Add 1 teaspoon vanilla extract or ½ teaspoon lemon zest to the fruit filling for extra depth.

Why These Ingredients Matter: The rhubarb and strawberries create a tart-sweet filling, thickened by flour to prevent runniness. The oats, brown sugar, and butter form a crunchy, golden topping, with cinnamon adding warmth to tie it all together.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep

Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
Tip: Use a glass or ceramic dish for even baking, and grease lightly to prevent sticking.

Step 2: Prepare the Fruit Filling

In a large bowl, combine 8 cups chopped rhubarb, 1 cup sliced fresh strawberries, 2 cups white sugar, and 2 tablespoons all-purpose flour.
Toss well to coat the fruit evenly, then spread the mixture into the prepared baking dish.
Tip: Chop rhubarb into ½-inch pieces for consistent texture, and ensure strawberries are sliced uniformly for even distribution.

Step 3: Prepare the Topping

In a medium bowl, mix ¾ cup brown sugar, ¾ cup quick-cooking oats, ¾ cup all-purpose flour, and 1 teaspoon ground cinnamon.
Cut in ½ cup butter using two knives, a pastry blender, or your fingers until the mixture resembles coarse crumbs with pea-sized clumps.
Tip: Use cold or softened butter for a crumbly texture, and avoid overmixing to keep the topping light and crunchy.

Step 4: Assemble

Sprinkle the oat topping evenly over the fruit mixture in the baking dish, covering it completely but allowing some fruit to peek through for a rustic look.
Tip: Don’t press the topping down; let it sit loosely for a crisp, textured finish.

Step 5: Bake

Place the baking dish on a baking sheet to catch any drips.
Bake at 375°F (190°C) for 45 minutes, until the cobbler is bubbling and the topping is lightly browned.
Tip: Check at 40 minutes; if the topping browns too quickly, cover loosely with foil for the remaining time.

Step 6: Serve

Let the cobbler cool for 5–10 minutes if serving warm, or cool completely for a colder option.
Serve with a scoop of vanilla ice cream or whipped cream for a creamy contrast.
Tip: Spoon into bowls to capture the juicy filling, and serve warm for a gooey texture or cold for a refreshing treat