Strawberry Rhubarb Cobbler

Enjoy the classic Northern combination of strawberries and rhubarb in a decidedly Southern form with this tasty Strawberry Rhubarb Cobbler. It's one amazingly delicious North meets South mash-up dessert!

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Strawberry Rhubarb Cobbler is a perfect representation of my Northern roots mashing up with my now-Southern life.  Because rhubarb is a classic Northern treat, while cobbler is a decidedly Southern dessert. And I must say, the two do pair beautifully together.

Growing up in Vermont, we had a rhubarb patch in our backyard. My dad adored the stuff, devouring the tart stalks straight-up fresh-picked from the patch.  I, on the hand, only enjoyed it once Mom had sweetened it up and baked it together with strawberries in the Northern classic Strawberry Rhubarb Pie.

So now that I've lived in the South for 25+ years, I couldn't help but wonder -- Would the Northern classic strawberry and rhubarb combo work well in the classic Southern cobbler dessert? After giving it a try, the answer, my friends, is a hearty and resounding yes.

Strawberry Rhubarb Cobbler is indeed a truly wonderful thing! Truth be told, it may just be my favorite cobbler -- even beating out our beloved peach cobbler, the most classic Southern cobbler of all.

Strawberry Rhubarb Cobbler is one amazingly delicious North meets South mash-up dessert!

But since moving to North Carolina, our family can only enjoy rhubarb when we find it in the grocery store. After several unsuccessful attempts at transplanting rhubarb from my grandmother's patch in Vermont to my parents' North Carolina home, we've come to realize and accept that rhubarb just doesn't grow well in North Carolina -- or anywhere in the South, that is.

Rhubarb enjoys cooler temperatures, growing best in areas where the ground freezes during winter. And it definitely does not thrive where summers are hot, a lesson our family learned the hard way. Rhubarb is solely a Northern-grown treat, for sure. When we tried growing it in North Carolina, the stalks were just a weird "punky," kind of mushy, texture that was just not appealing at all.

Fortunately for us, fresh rhubarb is available in some Southern stores. Which means while Dad can no longer enjoy munching on fresh-picked stalks, we thankfully can still enjoy delicious strawberry rhubarb desserts.

Strawberry Rhubarb Cobbler Ingredients:

Strawberry Rhubarb Cobbler consists of two parts -- A strawberry and rhubarb fruit filling thickened by cornstarch, and a classic cobbler topping.

For the fruit filling, you'll need:

• Diced fresh rhubarb
• Sliced fresh strawberries
• Sugar
• Cornstarch
• Vanilla extract

For the cobbler topping, you'll need:

• Flour
• Sugar
• Baking powder
• Salt
• Unsalted butter
• Milk
• An egg
• Vanilla extract

How to Make Strawberry Rhubarb Cobbler:

Whipping up a pan of Strawberry Rhubarb Cobbler is actually pretty easy.

Start by preparing the strawberry rhubarb filling. Pour some sugar and cornstarch over three cups of sliced fresh strawberries and stir the berries well to get them all coated. Let the mixture stand at room temperature for about 10 minutes to draw out some juice from the berries.

While the strawberries stand, dice up four cups of fresh rhubarb. Spread the diced rhubarb evenly in the bottom of a 9x13-inch baking pan.  Then, pour the strawberry-sugar mixture over the rhubarb.

Once the fruit filling is made, prepare the cobbler topping. 

Start by whisking together some all-purpose flour, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, whisk together some melted butter, milk, an egg, and a bit of vanilla extract. Pour the wet ingredients mixture into the dry ingredients and stir until the dry ingredients are just barely evenly moistened.

Spread the topping batter over the fruit in the baking dish. Then bake for about an hour until the fruit bubbles at the edges and the top is golden brown.

As the cobbler bakes, the strawberries and rhubarb will cook and thicken together into a fabulously flavorful filling.

Serve the finished cobbler warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream, if you'd like.

Store leftovers in the refrigerator. They heat back up nicely in the microwave if you'd like to eat them warm, too.

So for a wonderfully tasty North-meets-South dessert, give Strawberry Rhubarb Cobbler a try. The classic Northern combination of strawberries and rhubarb in a decidedly Southern form is one amazingly delicious dessert, indeed.

You might also like these other tasty fruit desserts:

• Strawberry Rhubarb Pie
• Old-Fashioned Strawberry Rhubarb Cake
• Strawberry Rhubarb Dump Cake
• Fresh Strawberry Cobbler
• Brandied Peach Cobbler
• Fresh Strawberry Yum Yum
• Fresh Strawberry Crisp
• Blueberry Crisp
• Crescent Roll Peach Dumplings
• Southern Strawberry-Coconut Punch Bowl Cake
• Strawberry Pudding
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Desserts

American

Yield: about 8-10 servings

Author: Tracey | The Kitchen is My Playground

Strawberry Rhubarb Cobbler

Enjoy the classic Northern combination of strawberries and rhubarb in a decidedly Southern form with this tasty Strawberry Rhubarb Cobbler. It's one amazingly delicious North meets South mash-up dessert!

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

Fruit filling:

• 4 c. diced fresh rhubarb
• 3 c. sliced fresh strawberries (a 16 oz. package)
• 1 c. granulated sugar
• 3 T. cornstarch
• 1 tsp. vanilla extract

Topping:

• 2 c. all-purpose flour
• 3/4 c. granulated sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 8 T. unsalted butter, melted
• 3/4 c. milk
• 1 egg
• 1 tsp. vanilla extract

Instructions

Prepare the fruit filling:

1. Pour sugar and cornstarch over the sliced strawberries and stir well. Let the mixture stand at room temperature for 10 minutes to draw out some juice from the berries.
2. While the berries stand, butter a 9x13-inch baking dish or spray it with non-stick cooking spray. Spread the diced rhubarb evenly in the bottom of the pan.
3. Pour the strawberry-sugar mixture over the rhubarb in the baking dish.

Prepare the topping:

1. Whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla. Pour into the dry ingredients. Stir until the dry ingredients are just barely evenly moistened.
3. Spread the topping batter over the fruit in the baking dish.
4. Bake at 350℉ for 60-65 minutes, until the fruit bubbles at the edges and the top is golden brown. Allow to cool slightly.
5. Serve warm. Top with whipped cream or a scoop of vanilla ice cream, if you'd like.
6. Store leftovers in the refrigerator.

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