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Strawberry Rhubarb

Strawberry rhubarb cobbler with a tangy fruit filling and a golden crisp top. This baked dessert pairs sweet strawberries with tart rhubarb for a balanced, jammy center and a buttery crust.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb rhubarb Trimmed and cut into 1/2-inch pieces.
  • 1.5 lb strawberries Hulled and halved.
  • 0.75 cup granulated sugar Adjust to taste depending on sweetness of berries.
  • 0.25 cup brown sugar Adds deeper caramel flavor.
  • 1 tbsp lemon juice Brightens the filling.
  • 2 tbsp cornstarch Helps thicken the fruit juices.
  • 1 tsp ground cinnamon Optional, but recommended for warmth.
  • 1 cup all-purpose flour
  • 0.5 cup rolled oats For texture in the crisp topping.
  • 0.5 cup unsalted butter Cold and cut into small cubes.
  • 0.5 cup packed brown sugar Sprinkle through the topping.
  • 0.25 tsp salt Balances sweetness.

Equipment

  • 1 sheet pan

Method
 

Prep the filling
  1. Preheat the oven to 375°F and set a sheet pan on the middle rack to catch any bubbling. Arrange it so the cobbler can bake evenly.
  2. Cut the rhubarb into 1/2-inch pieces and halve the strawberries, then add both to a mixing area. Toss to combine so the filling cooks at the same pace.
  3. Stir granulated sugar, brown sugar, lemon juice, cornstarch, and ground cinnamon together until evenly mixed. Pour over the fruit and toss thoroughly until every piece looks lightly coated.
  4. Spread the fruit mixture evenly in a baking dish, then let it sit while you make the topping if you want a slightly thicker center. This resting helps the cornstarch start working.
Make the crisp topping
  1. In a mixing area, combine all-purpose flour, rolled oats, packed brown sugar, and salt. Mix until the dry ingredients look uniform in color.
  2. Add cold cubed unsalted butter and rub or cut it in until the mixture forms pea-size crumbs. Stop when you see small clumps for a crisp, golden top.
  3. Sprinkle the topping evenly over the fruit filling so it covers the surface. Press very lightly to help it adhere.
Bake and finish
  1. Bake at 375°F for 25 to 35 minutes, until the topping is golden and the filling is bubbling around the edges. If the top darkens too quickly, loosely cover with foil for the final minutes.
  2. Let the Strawberry Rhubarb cool for 10 to 15 minutes before serving. This brief set time helps the filling thicken for clean, scoopable portions.

Notes

Prep ingredients ahead for faster cooking—cut rhubarb and hull/halve strawberries so you can toss everything together quickly. Store leftovers in the refrigerator up to 4 days in a covered container; reheat individual portions in the oven or microwave. Freezing is not recommended because the fruit topping can lose its crispness. If you want a lighter option, swap the unsalted butter for a plant-based butter and check for enough salt in the topping.