Strawberry Rhubarb Cobbler

Last Updated on August 27, 2021 by Ellen Christian

Fruit mixture
4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel

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Cobbler crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten

Preheat oven to 350°F.

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serves 6. Serve with whipped cream (optional).

4 thoughts on “Strawberry Rhubarb Cobbler”

  1. This sounds like a good recipe. I will have to save it for next year. DH mowed all my rhubarb down! :(

  2. Wow.. how weird is it that you posted this recipe? I've never had Rhubarb pie or cobbler, but I read something the other day that mentioned Rhubarb Pie and I thought: "I've got to try cooking with Rhubarb sometime..."

    I'm putting this cobbler on my list of things to do. Thanks!

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