Strawberry Rhubarb Cobbler Recipe: Classic Summer Dessert

This strawberry rhubarb cobbler is a simple spring and early-summer dessert filled with juicy strawberries and tart rhubarb, baked beneath a golden cobbler topping. The fruit becomes thick and jammy as it bakes, while the Bisquick-based topping stays soft underneath with crisp, sugary edges.

One-pan desserts are rustic, comforting, and very easy to prepare: cut, toss, spoon, and bake. Serve warm with a scoop of vanilla ice cream for one of the best strawberry rhubarb desserts of the season. If you have extra rhubarb, try it in bars, muffins, coffee cake, or sorbet.

Why We Love Making This

Strawberries and rhubarb are a classic pairing for good reason: the sweetness of the berries balances the bright, tart rhubarb perfectly.

It’s quick to prep—about 15 minutes—and great for feeding a crowd. Offer optional toppings like ice cream, whipped cream, or creme fraiche so guests can customize servings.

Rhubarb season is short, so enjoy this while fresh stalks are available. Frozen rhubarb also works well and makes the dessert possible year-round.

Ingredients

• Rhubarb: provides the signature tartness.
• Strawberries: bring sweetness to balance the rhubarb.
• Sugar: granulated for the filling; coarse sugar (demerara/turbinado) for sprinkling on top.
• Cornstarch: thickens the fruit juices into a jammy filling.
• Lemon: a little juice brightens the flavor.
• Bisquick: makes the quick cobbler topping.
• Milk: any type will work to form the batter.
• Butter: melted in the batter and used to grease the pan for a golden topping.

See the recipe card below for exact quantities and full ingredient details.

Substitutions and Variations

• Frozen fruit: can be used straight from the freezer; lower oven temp to 350°F and expect 5–15 extra minutes of baking.
• If you prefer not to buy Bisquick, you can make a homemade mix as a 1:1 substitute.
• Adjust fruit ratios: favor more strawberries or rhubarb to suit your taste—maintain about 3 lb total fruit.
• Warm spices: add up to 1 teaspoon of ginger, cardamom, or cinnamon for a spiced profile.
• Add crunch: fold 1/3 cup sliced almonds or chopped pecans into the topping for texture.

How to Make This Recipe

One: Combine strawberries, rhubarb, sugar, vanilla, cornstarch, salt, and lemon juice in a large bowl.

Two: Whisk Bisquick, milk, and melted butter until a thin, pancake-like batter forms.

Three: Butter an 8×11″ (or similar) casserole dish, add the fruit and scrape in any juices.

Four: Spoon the batter evenly over the fruit.

Five: Sprinkle the topping generously with coarse sugar.

Six: Bake at 375°F until the fruit bubbles and the topping is golden, about 45 minutes. Let cool 20 minutes before serving.

Expert Tips

• Cut fruit on the larger side so pieces hold their shape while baking.
• Bake the pan on a sheet pan to catch any bubbling juices and protect your oven.
• Position the dish in the middle of the oven so the topping browns evenly without overcooking.
• Let the cobbler rest 20 minutes after baking; the filling will thicken as it cools.

Testing Notes

• Baking at 375°F keeps the topping fully cooked while preserving some structure in the fruit; lower temps tended to make the fruit too soft.
• A thinner, pancake-like biscuit topping works best here to maintain a balanced texture between tender fruit and tender topping.
• Sprinkling coarse sugar on top is optional but adds a delightful crunch and contrast in texture.

Recipe FAQs

Storage

Room temperature: 1 day, lightly covered.

Refrigerator: up to 4 days. Reheat at 350°F for 10–15 minutes until warm.

Freezer: Freeze baked cobbler tightly wrapped for up to two months and reheat from frozen. Note the fruit will lose structure if double-baked.

More Fruit Desserts You’ll Love

What to Know When Cooking with The Cozy Plum

• Recipes are developed using Diamond Crystal kosher salt. If using Morton’s, halve the salt amount because it is saltier. Avoid table salt for these recipes.
• Switch between cups and metric in the recipe card for accurate measurements. Baking by weight with a digital scale yields the most consistent results.
• Use the recipe card scaling buttons to adjust ingredient quantities. Note: scaling changes quantities but may not automatically adjust baking times.

Did you make this recipe? Share a photo and rating if you try it!

Strawberry Rhubarb Cobbler

Callan Wenner

Equipment

• Mixing bowls
• 8×11″ casserole dish or similar

Ingredients

• 1.5 lbs strawberries, hulled and halved (or quartered if large)
• 1.5 lbs rhubarb, ends removed and cut into 1″ pieces
• 2/3 cup granulated sugar
• 2 teaspoons vanilla
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1 1/2 cups Bisquick
• 1 cup whole milk
• 6 tablespoons butter, melted
• 2 tablespoons butter for greasing the pan
• Turbinado (coarse) sugar for the top, optional

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, toss the strawberries and rhubarb with sugar, vanilla, cornstarch, and kosher salt until evenly coated.
3. In a separate bowl, whisk Bisquick, milk, and melted butter until a thin, pancake-style batter forms.
4. Butter the bottom and sides of an 8×11″ dish and add the fruit, scraping in any juices from the mixing bowl.
5. Spoon the batter over the fruit in an even layer. Sprinkle coarse sugar on top if using.
6. Bake about 45 minutes, until the filling bubbles and the topping is golden brown. Let cool 20 minutes before serving with vanilla ice cream.

Notes