Strawberry Rhubarb Cobbler is a delicious dessert, flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly.

Strawberry Rhubarb Cobbler. Strawberry Rhubarb Cobbler is a delicious dessert, flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly

Let me introduce to you Nanny Pat!
Nanny Pat loves to bake, and as you can see from the photo opposite, she likes her kitchen gadgets too! So if any of you are wondering what that contraption is, it is to stop the pie filling oozing everywhere!
This Strawberry Rhubarb Cobbler is one of Nanny Pat's favourites and we can see why. It looks absolutely delicious.
So let's see how nanny makes it!

Prep Time

35 minutes

Cook Time

35 minutes

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Yield

4 - 6 Persons

What you need

10 inch pie dish (deep & oven proof)

Ingredients

The Filling

3 cups or 720 g rhubarb, cut into 1/2 inch pieces
⅔ cup or 130 g raw sugar
1 Tablespoon orange or lemon zest
1 Tablespoon salted butter
1 Tablespoon all-purpose flour
3 cups or 720 g sliced strawberries

The Batter

1¾ cup all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
6 Tablespoon salted butter, chilled
½ cup or 100 g plus 2 tablespoons raw sugar, divided
¾ cup or 180 ml half and half
2 Tablespoon orange or lemon zest, divided

The Topping

1 cup or 235 ml heavy cream
1 Tablespoon sugar

Instructions

1. Set oven to 425 F, Gas 7, 220 C

To make filling

2. In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make batter

3. In a large bowl, sift together the flour, baking powder and salt.

Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs.

Add ½ cup of the sugar and blend.

Slowly incorporate the half-and-half with a fork.

Spoon the dough over the fruit mixture in the pie dish.

Mix 2 tablespoons of sugar and the remaining zest, and sprinkle it over the top.

Bake for 25 to 30 minutes, or until golden brown.

Strawberry Rhubarb Cobbler. This is a delicious dessert, and flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly. Yummy!
Strawberry Rhubarb Cobbler. This is a delicious dessert, and flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly. Yummy!

Cool slightly and serve with or without whipped cream.

The Topping

4. Whip 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)

Strawberry Rhubarb Cobbler. This is a delicious dessert, and flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly. Yummy!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Strawberry Rhubarb Cobbler. Strawberry Rhubarb Cobbler is a delicious dessert, flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly

Strawberry Rhubarb Cobbler

Yield: 4 - 6
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes

Strawberry Rhubarb Cobbler is a delicious dessert, flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly

Ingredients

FILLING

  • 3 cups or 720 g rhubarb, cut into 1/2 inch pieces
  • ⅔ cup or 130 g raw sugar
  • 1 Tablespoon orange or lemon zest
  • 1 Tablespoon salted butter
  • 1 Tablespoon all-purpose flour
  • 3 cups or 720 g sliced strawberries

BATTER

  • 1¾ cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 6 Tablespoon salted butter, chilled
  • ½ cup or 100 g plus 2 tablespoons raw sugar, divided
  • ¾ cup or 180 ml half and half
  • 2 Tablespoon orange or lemon zest, divided! TOPPING
  • 1 cup or 235 ml heavy cream
  • 1 Tablespoon sugar

Instructions

  1. Set oven to 425 F, Gas 7, 220 C

To make filling:

  1. In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.

To make batter:

  1. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add ½ cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream.

Topping:

  1. 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 91mgSodium: 570mgCarbohydrates: 75gFiber: 6gSugar: 37gProtein: 8g

Nutrition information isn’t always accurate

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  1. Comment author image

    Cherryl Smith

    says:

    This was really EXCEPTIONAL! Took me a while to find this particular recipe and i am so very glad I did.
    I had some rhubarb growing in my yard,went out and picked it and Voila. Rave Reviews for this one. Biscuit topping just fantastically light. I am a self described foodie and my guests are used to good food. This one got rave reviews.