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Strawberry Rhubarb Cobbler


You guys have no idea how happy I was to see these in the grocery store last week.

RHUBARB! One of the great loves of my life. It looks like pink celery, and it tastes like love. These stalks only grow in the spring pack quite the tangy punch so they are often paired with sweet fruit like berries.

Strawberries + rhubarb = ohmylordy match made in heaven

And the perfect way to eat them is in a cobbler. Back when I still lived with my parents in Georgia, I used to make these cobblers for our family and then proceed to eat the entire thing by myself. No joke. This Southern classic is one of my ALL-TIME favorite foods and so I thought it would be awesome to share it with you this Soul Food Sunday.

The recipe I used back in the day was this one from Taste of Home, and all I did this time was make a few adjustments to that same recipe. It came out just as delicious as I remembered.


Strawberry Rhubarb Cobbler

by Lauren

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: dessert strawberries pie Southern spring


Ingredients (serves 4-6)

For the Filling

  • 2 c. sliced rhubarb
  • 1 c. strawberries, cut in half
  • 1/2 c. sugar
  • 2 T. all-purpose flour
  • 1 T. Earth Balance or butter

For the Crust

  • 1 c. all-purpose flour
  • 1/4 t. salt
  • 1/3 c. canola oil
  • 2 T. water
  • 1 T. milk
  • 2 t. sugar


For the Filling

Place the rhubarb and strawberries in a medium sized bowl.

Sprinkle the flour and sugar over the fruit and toss with a spatula to combine well.

Grease a pie pan (or other type of baking dish) and pour in the sugared fruit in an even layer.

Cut the butter spread/butter into small cubes and scatter them across the top of the fruit.

For the crust

Preheat oven to 425.

In the bowl of a food processor or mixer, combine the flour, salt, oil, and water JUST until the mixture forms a ball. If there’s not enough moisture, add in more water by the teaspoon until the dough comes together.

Cover a cutting board with wax or parchment paper. Place the dough ball on the paper. Cover the dough ball with another piece of paper.

Roll out the dough until it’s roughly the size of your baking pan. Remove the top layer of wax paper.

Carefully invert the rolled dough over onto your baking dish. Peel off the other piece of wax paper.

Pinch/trim the excess edges if there are any. It doesn’t need to look perfect, it’s rustic! :)

Using a pastry brush, brush the surface of the dough with the milk then sprinkle the sugar on top.

If there are no gaps at all between your crust and your filling, then use a knife to cut a few small slits in the top of the crust for venting.

Bake the cobbler in the preheated oven for about 45 minutes, or until the crust is golden brown.

Let cool for at least 30 minutes before enjoying. The longer you let it cool, the more set the filling will be.

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I promise that this is VERY simple to make. The hardest part is waiting for it to cool down before you devour it.

This cobbler is long gone and looking at these pictures is making me long for another piece. But at about 400 calories a serving, this is definitely not a healthy food and so I’ll just have to make do with the delicious memories.

In case you hadn’t figured it out already, I’m in the first week of final exams right now. Thank goodness I made this cobbler last week so that I have something good to show you this week. I will likely not be around as much or with my usual types of posts in the next few weeks, as it’s important that school take a priority. I wish that THIS were my job, but it’s not. Law school is my job right now, and therefore it comes first! I hope you all understand, and I’ll try not to disappear entirely.

Thanks for reading!


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{ 1 comment… add one }

  • Lauren April 29, 2012, 10:59 am

    Last year was the first time I’ve ever bought rhubarb, but I’m definitely trying it again this year! I’m a huge cobbler fan, too! I usually go peach, but rhubarb could be an awesome change up.
    Lauren recently posted…This WeekMy Profile

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