This Strawberry Rhubarb Cobbler is super easy with frozen rhubarb and fresh strawberries! Just layer the fruit and top it with a dough batter and melted butter for a delicious dessert that is so good with plenty of vanilla ice cream on top!
There are a lot of rhubarb fans in my family and I seem to have no garden around here! The solution was quite simple…buy frozen rhubarb that requires no rinsing or chopping [that makes me so happy]. In the meantime, I’ll try and talk my husband into clearing a spot in the treeline for my herb garden.
You just can’t do cobbler without eating eat hot with plenty of vanilla ice cream on top. I thoroughly enjoy letting it melt a bit so I feel like I’m eating more of a sundae. Its a total win that cobbler topping doesn’t get real crunchy like a traditional pie crust. You really can’t mess up this recipe and there is no need to worry about your kids dumping flour all over your kitchen with a rolling pin incident [learned the hard way].
I took these pictures sometime last summer and kind of missed rhubarb season altogether. It is apparently the time now, but the weather is still trying to pull a fast one on us. That’s why it is so great to be able to use frozen rhubarb right now.
I did quite a bit of experimenting last year and this was by far my favorite recipe. Apparently, it was well received because the entire pan went missing while I was at work one day. I’m really in need of a hidden compartment somewhere if there is ever hope of me getting any goodies around here.
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This Strawberry Rhubarb Cobbler is super easy to throw together with frozen rhubarb.
- 2 1/2 c. frozen rhubarb; chopped
- 1 lb. fresh strawberries; sliced
- 1 c. sugar + 1 tsp.
- 3/4 c. milk
- 1/4 c. butter; melted
- 1/2 tsp. almond extract
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 c. flour
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Lightly grease an 8x8" baking pan.
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Spread strawberries and frozen rhubarb onto the bottom.
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In a mixing bowl; combine flour, sugar, baking powder and salt.
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Stir in milk and almond extract.
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Pour dough mixture over the top of the fruit. Do not mix into the fruit.
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Pour melted butter over the dough and gently swirl with a toothpick or butter knife.
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Lightly sprinkle the top with 1 tsp. of sugar.
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Bake at 350 degrees for around 1 hour.
Serve warm with a scoop of ice cream over the top.
How much flour? You have not indicated.
Sorry about that, I updated the recipe. You add 1 c. of flour. Thanks!
This was exactly what I was looking for! Didn’t want a cake, didn’t want a crisp or a buckle. Perfection! I doubled the easy recipe and put it in a 13×9 glass pan. I made homemade whipped cream with almond extract in it! Sprinkled almonds over the whipped cream. WOW! I impressive!
Sharon, I’m so glad you liked it. Your whipped cream topping sounds amazing!
Super easy and great texture and flavor. A little tart and not overly sweet! Love this recipe.. Just the right amount for my husband and I.
Glad you enjoyed it!
Do you have to use frozen rhubarb
Hello,
I’ve never made this with fresh rhubarb, but think it would work fine. Perhaps, you will want to mix in a tbsp. or two of orange juice to increase the moisture.
I made this on a whim for the Easter dessert table and I blinked and it was gone! Everyone loved it, much to my surprise, as I am the only one in the family who enjoys rhubarb. Thanks for the great recipe that I will be making on repeat apparently!
Yay! Glad everyone enjoyed.
I feel like the “dough” is so thin it just soaks into the fruit. So there isn’t that full topping. Don’t get me wrong, it still tastes great; but, how thin is yours when you pour it over the fruit?
Hello. I find there to be plenty of topping when I make it as seen in the pics. You could always add another half of the topping recipe if you prefer more. Thanks for your feedback.