Strawberry Rhubarb Cobbler

The cobbler as written is pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.

  • Prep time: 40 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6


Fruit mixture

  • 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560 g)  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 (1/2 pound or 225 g), stemmed and sliced
  • 1/2 cup (100 g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
  • 2 Tablespoons of quick cooking tapioca
  • 1 teaspoon of grated orange peel

Cobbler crust

  • 1 cup (130 g) all purpose flour
  • 2 Tbsp white granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (4 Tbsp, 57 g) butter, cut into cubes
  • 1/4 cup (60 ml) milk
  • 1 egg, lightly beaten


1 Toss the rhubarb and strawberries with sugar, tapioca, zest, let rest: 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 Preheat oven to 350°F (175°C).

3 Make the biscuit topping: In a medium bowl, whisk together the flour, 2 Tbsp sugar, the baking powder and salt.

Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea.

Stir in the milk and egg until just moistened (do not over-mix!).

strawberry-rhubarb-cobbler-method-600-2 strawberry-rhubarb-cobbler-method-600-3

4 Put fruit in casserole, top with biscuit dough: Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.

5 Bake: Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.

strawberry-rhubarb-cobbler-method-600-4 strawberry-rhubarb-cobbler-method-600-5

Serve with whipped cream (optional).

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Mercedes

    The filling was VERY tart, even with an extra 1/4 cup sugar added. I would double the sugar in the recipe.


  • Laura @ Laura's Culinary Adventures

    This is the perfect summer treat!

  • Sammie

    The cobbler crust was amazing, which made up for my very bland strawberries!

  • Laila

    I made this today and loved it! Only changes I’d make next time is to add more strawberries and use brown sugar instead of white or a mixture of both, brown being predominant and add some orange juice to the mix. Otherwise, a lovely easy and quick to make dessert.

  • Melanie

    This is delicious. My daughter and I made it together. We used a mixture of brown and white sugar and added a bit of cinnamon. I also mixed in a fruit mix I had with strawberries, peaches, grapes and pineapples in it.

  • Marion Olson

    This is absolutely the best way to make strawberry-rhubarb anything! The biscuits on the top don’t get soggy, no matter how soupy the mixture is. And the little bit of orange flavor enhances the flavors perfectly.

    The only advice I’d add is to cut your rhubarb into smaller chunks than you might if you were stewing it. My rhubarb came out a bit crunchier than I’d prefer, but the next time I make it, I’ll split the larger stalks lengthwise and cut them in thinner slices. The strawberries soften quickly when baked, and the rhubarb needs to be much the same texture. But tasty? OMG, this is great stuff!


  • Tracy Smikle

    THIS IS ABSOLUTELY THE BEST!!! I don’t even like rhubarb, but my husband and mother wanted something with rhubarb. Found your recipe, and made it (slightly sweeter filling, but otherwise as written). Amazing!!! I loved it!

    PLUS, the cobbler crust was so delicious — decided to use it as a biscuit for strawberry shortcake! Oh My Goodness!!!!!! The best shortcake EVER!!!

    Thank you so much for creating and sharing this recipe! My first time at your site, so not I cannot wait to try other recipes!!!!

  • Valerie B.

    My husband and I just made your Cobbler. It is amazing! Even our super-picky eater loved it. We didn’t have oranges to zest, so we used orange juice and it made the fruit so moist and bubbly. Thank you for the great recipe.

    • Elise Bauer

      Hi Valerie, I’m so glad you and your husband like the cobbler! It’s one of our favorites.

  • Susanne Tartarilla

    I doubled the sugar (1 cup) and added a smidge more tapicoca. I also sprinkled a little cinnamon and sugar on the crust. Delicious!!! This one is a keeper.

  • Bianca

    I just made this and added nectarines and used lemon zest instead of the orange zest, and I must say, this is the first time cooking and eating rhubarb, and I absolutely love it!! This will be made very often in my household. Thanks for sharing!

  • Sommer J

    Hello, Elise!

    I made this recipe last summer and it was indeed amazing!!! It was my very first time cooking with rhubarb, and I can’t think of a better way, too. Best cobbler crust, too.

  • K

    Great recipe! I was worried that my biscuits will not turn out or that the rhubarb might be too tart…also secretly I was worried that it would not be “decadent” enough (half a stick of butter??) – but the cobbler turned out terrific. I used 3/4 cups of sugar instead of the 1/2 cup in the recipe – it turned out great – sweet enough for a dessert with a bit of tartness. I also used lime zest instead of orange because that was what I had on hand. I served it with some vanilla ice cream. The biscuits turned out moist and flaky and it was a good biscuit to filling ratio – not too much of either. Just a note that my cobbler did not get very brown, so I broiled it for a few minutes on top after 45 mins in the oven.

  • Fern Webber

    Can this rhubarb cobbler be made with frozen strawberries…and if so how would you gage the amount of tapioca to compensate for the extra juice? This receipe looks fabubulous and I would love to try it…only I only have froozen strawberries…but lots of rhubarb…..thanks!

    Hi Fern, your guess is as good as mine on this one. ~Elise

  • Darry

    Have you tried this with frozen rhubarb? Are there any adjustments one needs to make when using frozen, such as cooking time, etc? Fresh rhubarb at the grocery stores around here looks pretty pathetic and I’ve never seen it at our farmers markets either, so I’m pretty stuck with using frozen.


    We have made pies with frozen rhubarb, no problem. Just defrost and drain first. ~Elise

  • Lucy

    I’ve never tried rhubarb — not sure why, but it’s just not something that ever showed up on our table. I make a strawberry cobbler and am wondering what rhubarb would add — texture? Does it taste similar to strawberries? Does it go with other fruit?


    Rhubarb is quite tart. It will help make the strawberries less cloying and more intense. ~Elise

  • Melissa

    I used tapioca flour because I always have it around for baking. and I did not have an orange, so I used a tsp or so of orange juice. It turned out fabulous! Great recipe!

  • Edith

    The idea of such tartness is tingling the back of my mouth as I read this! Do you think this could be adapted to make as a galette (or is the filling just too runny to such an open pie)?

    Great question. You might need to add more tapioca or some other thickener like corn starch to keep it from being too runny in a galette. ~Elise

  • beth

    Hi! Made this today for my mom and she loved it. Thanks for the recipe.

  • Dani

    I’ve had this recipe for a while and thought you might like it. It is simple, yet great, the way many of your recipes are. I like stopping by your blog.

  • Marie Abate

    Is there anything that can be substituted for the tapioca? I’m allergic to tapioca but would love to make this recipe!

    You could use a couple tablespoons of corn starch. ~Elise

  • susie

    On the strawberry rhubarb crumble pie? couldn’t you mix the flour and sugar in the bowl of a food processor – melt the butter as directed – add the vanilla and then pour it into the food processor – and pulse til crumbly?

  • mantha

    The red peel adds color — of course with the strawberries, that’s not as important — unless the rhubarb is more mature, as the summer moves on, the peel won’t be tough, and the firmer texture is nice. I love how you’ve spared the sugar and kept it tart. We had a whole field out back when I was a kid full of rhubarb that had escaped the neighbor’s garden, and my brother and I used to walk around with stalks of it hanging out of our faces all day just as it was, and the strings between our teeth. Sourpatch kids, we were. Mom was a wizard with a crust, so she made pies, but I think she would have loved this.

  • Carol Yoho

    I wanted to let people know to be sure to take the skin off the rhubarb otherwise it does not cook all the way through and is crunchy though it is still tasty. I put 3/4 cup of sugar and I think a cup would have been a little better for my taste. Thanks for the recipe.

    It really depends on how thick the peel or mature the rhubarb is. Sometimes it can be stringy and should be removed. Usually I don’t find it a problem though, and usually cook it as is, with peel on, without a problem. ~Elise


    I just wanted to thank you for sharing your recipe for the strawberry rhubarb cobbler… I have never made anything with rhubarb before and we all just loved it!!! Thanks again : ). It was a wonderful baking experience.

  • Kirsten

    I love love love the Strawberry Rhubarb combination. Because I have had success with other recipes you’ve shared – I decided to try this one… with a few modifications. I used cornstarch which worked fabulously and I used the crisp topping from your rhubarb crisp recipe. It was absolutely fantastic.

    Thanks so much for sharing your recipes with us!

  • Carol

    I was wondering if you could assemble the cobbler crust in the food processor like with the pate brisee? Every time I’ve tried to make a scratch crust by hand I move too slowly, the butter doesn’t stay cold, and I generally make a big mess. I’m processor dependent I suppose. Thanks. : )

    Sure, I don’t see why not. Enjoy! ~Elise

  • Barry

    I made a variation on this with the rhubarb and strawberries soaked overnight in balsamic vinegar plus the syrup from the rhubarb (I could only get canned) and some demerara sugar.

    I drained the syrup after leaving it to steep overnight and made a balsamic reduction.

    I used marscapone whipped up with some cream for the topping.

    It was so damn delicious, truly decadent, thanks Elise for the inspiration.

  • Elizabeth

    Really good recipe, Elise. Just baked these in individual ramekins and they were beautiful. Made more topping. No leftovers. Thanks!

  • Lynda

    This is a delicious recipe and so easy to make! I used a 8x8x2 inch baking dish for this and it did great. I may add another 1/4 cup of sugar next time, but I used equal parts of rhubarb and strawberries because thats what I had on hand.
    Thanks for such a great recipe blog!

  • Dee

    Hi, does a 2 qt. casserole translate to a 13×9 pan? Thanks!

    I just checked the bottom of my 13×9 pyrex casserole dish and it says 3Qt capacity. The 2 qt casserole measures 7×11. That said, you can use a 13×9 inch pan with this dish. ~Elise

  • Jon

    I increased the fruit just a bit and added some corn starch. This is a great recipe! As others have said, this is slightly tart and not too sweet.

  • Tsara_Be

    This was just wonderful! I got some rhubarb leftovers and follow the recipe to the T…the result was so good, we finished the cobbler in no time. I agree with Elise though, for sugar-lovers, it may need more sugar but for me it was just fine, not too sweet and tart enough to please everyone’s taste.
    Just to let you know, I didn’t have any tapioca on hands so I used cornstarch instead. The result turns out great.
    Thanks again for sharing the recipe.

  • Donna

    This cobbler was wonderful. But I used a whole cup of sugar, possibly could have used a bit more! Would have been much too tart with just 1/2 cup. Also sprinkled the biscuit topping with a cinnamon/sugar mix before baking. Got rave reviews.

  • Ed

    Just made this for fathers day. Had it with vanilla ice cream and it was fabulous. Both father and father-in-law loved it as well as the other guests.

  • Chris

    I didn’t heed the warning to use milk only until the mixture is “just moistened” so the crust didn’t brown up and crisp like I would have liked. But regardless this is my first time cooking with rhubarb (and cobbler) and it’s absolutely delicious. I love its tartness.

  • sasha

    I used all strawberries w/ no rubarb and replaced the tapioca and orange zest with 2 tsp of cornstarch and lemon zest. It turned out pretty good. With a large scoop of vanilla ice cream, it’s great.

  • Tori

    Thanks for this fantastic recipe! Used 1/2 c more strawberries and 1/2 cup more sugar to make it a little sweeter- it came out fantastic. Loved it. :-)

    Thanks so much for this recipe and so many of your others! This site is a daily stop for me. Love how everything you make is from scratch using REAL ingredients! Fantastic! :-)

  • Barry

    Been thinking about this one, how about a Strawberry and Rhubarb Meringue Pie?

    Either a biscuit crumb base or a shortcrust pastry base and top the fruit mix with meringue as in a Lemon Meringue Pie.

    Hi Barry, I made a rhubarb meringue pie, which turned out great. You could easily add strawberries to it. ~Elise

  • kat

    Looks delicious! Have you tried any other thickeners with this? Cornstarch maybe? I hate to buy a box of tapioca but for this, it may well be worth it!

    Sure, you could easily thicken this with cornstarch. Probably just a couple tablespoons. ~Elise