Brown Sugar Strawberry Rhubarb Cobbler

This easy Brown Sugar Strawberry Rhubarb Cobbler is delightfully old-fashioned and impossibly delicious! It is warm, fruity, fragrant, so quick and easy to whip up and a great way to use in-season strawberries and rhubarb. Make a big batch and serve it warm with vanilla bean ice cream.

I have been picking the cutest, sweetest little strawberries out of my garden all spring and I knew I wanted to preserve them here on the blog in a beautiful recipe. Strawberries and rhubarb are a classic combination and a cobbler is just so old-fashioned and easy. I make mine even more old-fashioned by using brown sugar in the filling and in the batter. Then I jazz things up a little with lemon zest and vanilla bean paste (I feel like this is becoming my signature combo, huh?). This cobbler is a taste of late-spring/early-summer and it simply must be served warm with ice cream. I hope you love it!

Check out these other fruity, seasonal recipes: Mulberry Pie, Wineberry Sorbet, Fresh Raspberry Lemonade. And if you love rhubarb, be sure to browse my rhubarb recipes including:  rhubarb crumble scones, rhubarb muffins, pickled rhubarb, rhubarb chutney, rhubarb curd, rhubarb galette, and rhubarb elderflower refresher cocktail.

Ingredients

Here is what you will need for this strawberry rhubarb cobbler. I've broken it down separately into the filling and the cobbler topping.

For the filling you will need:

• strawberries and rhubarb - I have not tried this with frozen but I know it will work well. You may want to add a touch more cornstarch to account for the extra juiciness of the frozen berries and/or rhubarb.
• brown sugar - you can use light or dark. I love the darkness and depth of flavor the brown sugar adds but of course you can use regular sugar if you prefer.
• lemon - the zest and the juice add zing and a bit of liquid to help make the goo.
• vanilla bean paste - or extract. I love adding a hint of vanilla to my fruit desserts.
• cornstarch - to thicken those ruby red juices.

See recipe card for quantities.

for the cobbler topping you will need:

• flour
• baking powder
• salt
• brown sugar
• melted butter
• milk
• egg
• vanilla bean paste or extract
• lemon zest

See recipe card for quantities.

Instructions

This Strawberry Rhubarb Cobbler takes minutes to throw together and pop in the oven. Here is the easy process:

Preheat oven to 350 degrees F. Combine filling ingredients in a large bowl and stir well to combine. Set aside while you make the topping.

To make the topping combine dry ingredients in a mixing bowl. Next, combine melted butter, egg, milk, and vanilla and whisk well. Add this to the dry mixture and stir to combine very well.

Give the fruit one more stir and add to a 9x13 baking dish. Spread or scoop prepared batter over fruit filling in a 9x13 dish and bake for 45-55 minutes or until filling is bubbling and top is golden and cooked through.

See recipe card for full ingredient list and instructions.

Substitutions and Variations

• Flavorings: Feel free to use orange or lime instead of the lemon. And another extract such as almond would be very good just don't use too much as it can be overpowering.
• Fruits: This cobbler can be a blank slate for any berries or fruits you prefer. Throw in some blueberries or mulberries if you have them. Rhubarb and tart cherry would be really good and I plan to try that sometime.
• Gluten-Free: Simply replace the all purpose flour with a gluten-free flour blend to make this a gluten-free cobbler.
• This can be halved and baked in a 9x9 or 8x8 baking dish or skillet.

Storage and Reheating

Store leftover cobbler covered in the refrigerator for up to one week. The bottom of the cobbler topping will become very moist as it sits and soaks up the juices, but it is still very delicious when reheated and served with ice cream.

To re-warm the cobbler give it a quick 30-60 second blast in the microwave or warm it in a 350 degree oven until heated through.

FAQ

Related - dessert recipes

Pairing - ice cream

Brown Sugar Strawberry Rhubarb Cobbler Recipe

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This easy Brown Sugar Strawberry Rhubarb Cobbler is delightfully old-fashioned and impossibly delicious! It is warm, fruity, fragrant, so quick and easy to whip up and a great way to use in-season strawberries and rhubarb. Make a big batch and serve it warm with vanilla bean ice cream.

• Total Time: 65 minutes
• Yield: one 9"x13" cobbler

Ingredients

for the strawberry rhubarb filling:

1 lb strawberries, halved and/or quartered

1 lb rhubarb, diced

1 cup brown sugar

zest and juice from one lemon

1 tablespoon vanilla bean paste

¼ cup cornstarch

for the brown sugar cobbler topping:

2 cups all purpose flour

1 cup brown sugar

zest of one lemon

¾ teaspoon baking powder

¼ teaspoon kosher salt

4 ounces butter, melted

⅓ cup milk

1 teaspoon vanilla bean paste or extract

extra sugar for topping

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Instructions

1. Preheat oven to 350 degrees F and butter a 9x13 non-reactive baking dish. Combine filling ingredients in a large bowl and stir well to combine. Set aside while you make the topping.
2. To make the topping combine flour, sugar, baking powder, salt, and lemon zest in a mixing bowl. Next, combine melted butter, egg, milk, and vanilla in a bowl or measuring cup and whisk well. Add the butter mixture to the dry mixture and stir to combine very well.
3. Give the fruit one more stir and add to the buttered 9x13 baking dish. Spread or scoop prepared batter over fruit filling and bake in preheated oven for 45-55 minutes or until filling is bubbling and top is golden and cooked through. It's a good idea to bake this on a tray or with some foil underneath just in case the filling bubbles over.
4. Serve warm with ice cream or whipped cream (or both!)

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: dessert, fruit desserts, cobbler
• Method: baking
• Cuisine: American