Classic Strawberry Rhubarb Cobbler Recipe
Written by MasterClass
Last updated: Jun 16, 2023 • 2 min read
Enjoy all the flavor of a strawberry rhubarb pie without the fuss of making pie crust. Learn how to make this classic strawberry rhubarb cobbler recipe.
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What Is a Strawberry Rhubarb Cobbler?
Strawberry rhubarb cobbler is an easy dessert made with a juicy strawberry-rhubarb filling and a biscuit topping. It has all the flavor of strawberry rhubarb pie without the fuss of making pie crust. Nicknamed the “pie plant,” rhubarb’s bright, tart character makes it an ideal partner for sugar. When it’s cooked, the bitter taste of raw rhubarb mellows and its celery-esque stalks soften into tender, falling-apart strands. The earthy sweetness of peak-season strawberries combined with rhubarb’s mellow bitterness is a perfect balance. Also, the two crops happen to be in season during the same time—late spring to early summer.
3 Tips for Making Strawberry Rhubarb Cobbler
The best strawberry rhubarb cobbler features a fruit filling that’s juicy but not too runny and a balanced blend of sweet and tart. It should be crowned with a golden-brown top layer that soaks up the juice without turning to mush.
- 1. Adjust the sweetness to preference. Depending on the ripeness of the strawberries you’re using, include anywhere from a quarter to half a cup of sugar.
- 2. Season with herbs and spices. Get creative with add-ins. Add orange or lemon zest directly to the biscuit batter for brightness, thyme or lavender for breezy aromatics, or pink peppercorns for warmth.
- 3. Make individual portions in ramekins. If you’re serving a crowd, make the dessert in one big baking dish, or portion it into personal ramekins before baking.
Strawberry Rhubarb Cobbler Recipe
makes
1 9x13 baking dishprep time
10 mintotal time
55 mincook time
45 minIngredients
For the filling:
For the cobbler topping:
- 1
Preheat the oven to 380 degrees Fahrenheit.
- 2
Combine the strawberries, rhubarb, sugar, orange zest, orange juice, and cornstarch in a medium bowl. Stir to incorporate, and set the fruit mixture aside.
- 3
In a large bowl, combine the dry ingredients. Whisk together the flour, cornmeal, sugar, baking powder, and salt.
- 4
Add the cubed butter, and work it into the flour mixture with your hands until it resembles coarse bread crumbs.
- 5
Whisk the ½ cup of buttermilk, egg, and vanilla together in a glass measuring cup or small bowl. Add it to the flour and butter mixture and stir together with your hands or a rubber spatula, just until combined.
- 6
Transfer the fruit mixture to a large baking dish. Use your hands to tear off pieces of dough, and place them on top of the fruit.
- 7
Brush the dough with the remaining tablespoons of buttermilk, and then sprinkle the dough with Demerara sugar.
- 8
Bake until the tops are golden brown and the juices are thick and bubbling, about 45 minutes.
- 9
Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
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