Strawberry Rhubarb Cobbler

This Strawberry Rhubarb Cobbler is easy to make and is topped with a sweet cake like cobbler crust. The combination of tart rhubarb and sweet strawberries is the perfect blend.

Strawberry Rhubarb Cobbler is a favorite spring/early summer dessert. Paired with a maple whipped cream or homemade vanilla ice cream you cannot get much better than this! Rhubarb is one of my favorite and most underrated vegetable. Treated like a fruit in baked goods it has the perfect amount of tartness paired with sweet fruit like strawberries. Every spring I am excited when I see the rhubarb starting to emerge and start planning out what to make!

Strawberry Rhubarb Cobbler Ingredients

• Butter – regular unsalted is best, I have also swapped for vegan butter to make this dairy free.
• Flour – all purpose flour is best here to keep the cobbler light and fluffy.
• Sugar – both granulated and brown sugar are used here.
• Baking Powder – used to make the cobbler batter rise.
• Milk – used in the batter. I used whole milk, but use your favorite milk alternative in needed.
• Strawberries – the sweet from the strawberries pairs perfectly with rhubarb.
• Rhubarb – adds the perfect amount of tartness to balance out the sweetness.

How to Make Strawberry Rhubarb Cobbler

• In a 9×6 or 9″ deep pie pan add in strawberries and rhubarb.
• In a large bowl add flour, sugar, melted butter, baking powder and milk in a bowl. Mix well.
• Pour batter over strawberry rhubarb mixture. Do not stir! Gently spread the batter on top.
• Sprinkle brown sugar on top of the batter.
• Bake at 350 for 35-40 minutes.

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