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Baking and Sweets

Strawberry-Rhubarb Cobbler

By June 1, 2021May 22nd, 202411 Comments

Abby is her fatherโ€™s daughter when it comes to expressing her enthusiasm about food. I made this crisp for her and my niece, Amanda on Saturday night and the groaning and ohmygod-ing coming from the two was hilarious. Quote of the night: โ€œThis is what tasting good should taste like.โ€ I realize that the magic of the strawberry-rhubarb combo is not breaking news, but I feel a contractual duty as a food writer to remind you of it this time of year, when you can find the ruby red stalks at the farmerโ€™s market by the bushel. More reviews from the girls: โ€œThe acid and the sweetness and the crunch and the darker toasty buttery topping with the brightness of the fruitโ€ฆ. How good would this filling be on top of pancakes or waffles tomorrow morning?โ€ Unfortunately, there were zero leftovers, so I guess weโ€™ll just have to make another one this weekend and find out. [Note: As of May 2024, the photo of this recipe has been updated as well as the name โ€” from โ€œcrispโ€ to โ€œcobblerโ€ โ€” which better reflects the more biscuity topping, though it does seem the terms are somewhat interchangeable.]

Strawberry-Rhubarb Cobbler
As usual, I started with my mother-in-lawโ€™sย tried-and-true cobbler-crispย for the basic formula, then added a little orange zest to the filling โ€” I stole that idea from Ina Garten. For a gluten-free, dairy-free version, replace the 1 cup flour with 1/2 cup gluten-free oats and 1/2 cup Bobโ€™s Red Mill Paleo Baking Flour, and replace 5 tablespoons butter with 3 tablespoons Miyakoโ€™s Vegan Butter and 2 tablespoons coconut oil.

Filling
4 cups fresh rhubarb, diced (4-5 stalks)
4 cups fresh strawberries, de-stemmed, halved
1 teaspoon orange zest
3/4 cup sugar
2 tablespoons cornstarch
pinch kosher salt

Topping
1 egg
1 cup flour, whisked
1 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons butter, melted

In a large bowl, toss together all filling ingredients. Let sit 10 minutes. Using a slotted spoon, scoop the fruit into a 13-by-9-inch baking dish or a deep 9-inch pie dish.

In a medium mixing bowl, add the egg and whisk with a fork. Using the fork, toss in the flour, sugar, salt, cinnamon, and about 1 tablespoon of the melted butter and mix until everything is crumbly. (It should not be dry or mushy.) Using your hands sprinkle flour-egg mixture all over fruit pressing it into crevices โ€” it will feel like a lot, but get it all in there โ€” then drizzle the whole thing as evenly as possible with rest of the melted butter.

Bake at 350ยฐF for 1 hour.ย Let it cool slightly so it sets. Serve with vanilla ice cream.

Every week, I send out a free newsletter with a few quick thoughts on what Iโ€™m cooking and reading and eating, delivered directly to your inbox. You canย sign up here.ย If youโ€™d like to get bonus content, including access to community threads, book news, and my monthly podcast,ย you can subscribe for $5 a month.

11 Comments

  • Avatar Sylvia Zunjga says:

    This looks so delicious!

  • Avatar Jennifer Zeiner says:

    Ok

  • Avatar June says:

    Can not wait to try your rhubarb crisp sounds delicious!!

  • Avatar Jenifer says:

    Sounds delicious, I always put oatmeal in with the flour, sugar and spices when I make apple crisp (1/2 cup of flour and 1/2 cup of oatmeal) so good!

  • Avatar Eva says:

    This was delicious. Thanks! ๐Ÿ™‚

  • Natalie T. says:

    YUM! As soon as I saw this recipe, I decided to make it. Itโ€™s in the oven now! And itโ€™s so easy! A great way to use strawberries that may be on their last legs!

  • lori says:

    Would frozen rhubarb and berries work? Iโ€™d think that the moisture released would be the same.

    • Avatar Betty says:

      Frozen works. I made one for Christmas with frozen strawberries and frozen rhubarb. Thawed them enough to toss with sugar and cornstarch, topped and baked. Comfort food.

  • Hannah Jones says:

    The way you describe the dish feels like Iโ€™m eating it. What a great recipe thank you for sharing.

  • Avatar Barb says:

    So wishing I had noticed your recipe Jenny before I had tried Bobby Flayโ€™sโ€“ youโ€™ll read it and understand why.

    https://www.foodnetwork.com/recipes/bobby-flay/strawberry-rhubarb-crumble-5126449

    Way too much butter! I tried to salvage by adding oatsโ€“ and it turned out super tasty but the crumble part was total mush. Iโ€™ll try yours next timeโ€“ the proportions seem much better, especially the fruit to crumble ratio. ๐Ÿ™‚

  • Avatar xochitl says:

    .. what lead me to this particular blog, the Omnipotent.. what i can tell you isโ€“ definitely did not input a query for any recipes.. began reading (unknowingly), the opening statement for this entry. . believing it was an older archived post. just the first few words made me tear up at the thought of my own father. as I am truly his daughter in an encyclopedic myriad of ways.. and also the reason for random tears is when we, as women, cross the certain threshold of Living.. forever have i wanted to try Strawberry Rhubarb pie. my mind just jumped to an amazing salad, or what could be grilled citrus โ€“ honey salmon with a strawberry rhubarb glaze.. wow Iโ€™ve gone way too far, and clearly overdue for lunch.

    Thank you for including/encouraging plant-based suggestions. And you even listed my fave, Miyokoโ€™s.

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