Strawberry Rhubarb Cobbler

Colleen prepared a Strawberry Rhubarb Cobbler for dessert at the last South Arm Seniors’ Kitchen.


Rhubarb is in season in spring. We served the Strawberry Rhubarb Cobbler with whipped cream for a little indulgence.


Frank will be celebrating his 90th birthday in June 11th. Since this was the last kitchen, we celebrated his birthday in advance. Somehow, I managed to schedule this post to be released on his birthday. We used the Strawberry Rhubarb Cobbler as a substitution to birthday cake. We wished Frank many more birthdays to come.


  • 4 1/2 cups chopped rhubarb
  • 1 1/2 cups strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest
For Crust
  • 2 tablespoons granulated sugar
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract


Source: via Colleen

Yield 6 servings


Strawberry-Rhubarb-Cobbler-4Preheat oven to 350F.

In a medium bowl, combine the rhubarb and the strawberries. Add sugar and cornstarch.

Strawberry-Rhubarb-Cobbler-12Add orange zest.

Let sit for 30 minutes to bring out the juices.

Strawberry-Rhubarb-Cobbler-5In a separate medium bowl, whisk together sugar, flour, baking powder, cinnamon and salt.
Strawberry-Rhubarb-Cobbler-6Cut the butter in with a pastry blender. Combine until the mixture resembles coarse crumbs.
Strawberry-Rhubarb-Cobbler-7Add in the milk, egg and vanilla and stir until just moistened. Don’t over mix.
Strawberry-Rhubarb-Cobbler-9Pour fruit mixture into a 1-quart casserole (or 9×9 baking dish). Drop the crust batter on top of the fruit. Sprinkle sugar over the topping.

Bake for 30 to 35 minutes until crust is golden brown and fruit filling is bubbling. Cover with aluminium foil if the crust is browning too fast.

If desired, serve with whipped cream.

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