Say goodbye to watery cobblers—this foolproof strawberry rhubarb version bakes up thick and bubbling with fresh strawberries and rhubarb. Plus, learn my secret to sweetening the cobbler while adding even more flavor.
📋 What's New In This Post (7/7/25) - Changed the title of the post and added some additional tips.
Sweetened with Something Special
Can you believe that I have never made a strawberry-rhubarb cobbler before? I certainly can't. Cobbler is one of my favorite desserts of all time - because it's about the fruit and it's the perfect way to show off the best in-season fruit. I just never had done that with strawberry and rhubarb before now.
I wanted to make this first time making this cobbler extra special. I had some amazing single origin sugar on hand from Burlap & Barrel.
Normally we don't think of sugar as more than just adding sweetness to a dessert. The Burlap & Barrel Panela Sugar added warm, buttery flavor to the fruit.
I can testify that if you use a high quality sugar that does add flavor, it makes the final dish so much better. I was so glad that I tried it out in this cobbler as it made for one of those best cobblers I ever made and I am glad to share it with you now.
This post includes affiliate links. This means that, at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.
Ingredients
Let's take a look at the ingredients you will need to make this cobbler:
- Fresh rhubarb - When you are shopping for rhubarb you will see color variations from deep red to more green. Does it matter what you pick? Most people think the red is more visually appealing but I haven't noticed any difference in the actual flavor, so I wouldn't get too hung up on it. If you are curious when the best time to get it is check out my post - When is Rhubarb in Season?
- Strawberries - My recipe calls for 1 quart of strawberries. I like to buy them at the farmers market, where they’re often sold that way. If you’re shopping at the grocery store, strawberries are usually sold in 1-pound or 2-pound containers. In that case, I recommend using about 1 ½ pounds—either one full 1-pound container plus half of another, or measuring out accordingly—for this recipe. If you want to know when the best time of year to stock up on strawberries is check out - When Is the Best Season to Buy Strawberries.
- Pure cane sugar - I used the Burlap & Barrel sugar that I mentioned at the top, but you can use any type of cane sugar you want or any granulated white sugar.
- Corn starch - The filing of strawberries and rhubarb need something to be thickened. I go with corn starch here.
- Brown sugar - You can use light or dark brown sugar. I opt for the dark brown sugar as it has more flavor.
- All-purpose flour - This will be what you need to make the topping.
- Butter - I don't worry about whether I have unsalted or salted butter for this. I typically don't buy unsalted butter.
How to Prevent a Runny Strawberry Rhubarb Cobbler
No one wants a runny cobbler. The key thing is cooking the filling long enough that it thickens up. How do you know it's thick enough? Here is what to look for:
- You should see bubbles forming around the edge of the filling—it should look thick and jammy. If you're using a thermometer, the center of the cobbler should reach at least 200°F to ensure the filling is properly set.
- You should see bubbles around the edge of the filling and it should look like jam.
- Another optional tip: Toss the fruit with the sugar first and let it sit for 15 minutes before adding the cornstarch. This draws out some of the juices and helps you get a better consistency in the final bake.
- And finally, it’s important to let the cobbler rest for at least 10 minutes after baking before cutting into it. Slicing too soon can result in a runny, soupy filling, even if it was baked perfectly.
What If Browning Too Fast?
If the top is browning too fast that it might burn, but the filing doesn't seem set yet, you can place some foil over top of the cobbler. Or if you don't have any foil, reduce the oven temperature by 25 degrees.
Foolproof Thick Strawberry Rhubarb Cobbler
Equipment
- instant read thermometer for checking if the cobbler is cooked long enough
Ingredients
For the filling
- 3 cups fresh rhubarb diced
- 1 quart fresh strawberries quartered
- ¾ cup pure cane sugar
- 3 tbsp corn starch
For the topping
- ¾ cup brown sugar
- 1 ½ cups all-purpose flour
- 12 tbsp butter cubed
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the brown sugar and flour. Add the butter. Using your hands rub the butter into the sugar/flour mix until it’s the texture of very coarse cornmeal. Set aside.
- On a cutting board, hull and quarter the strawberries. Dice all the rhubarb. Add the fruit to a rectangular baking dish, approximately 8x11 or 9x13 in size.
- Add the sugar and cornstarch to the fruit and stir to combine.
- Now sprinkle the topping evenly on top of the fruit.
- Place in the oven and bake for about 40 minutes, or until the top is browned and the filling is set. The filling is set when it’s bubbling up the sides and has reached a minimum temperature of 200 degrees when checked with a thermometer.
- Allow to cool for 10 minutes before digging in. It could also be served at room temperature or chilled.
Leave a Reply