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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Image credit to: Boston Organics


  • 1 quart strawberries, washed and hulled
  • 1 bunch rhubarb, washed, trimmed and cut into 1" pieces
  • 1/3 cup + 1/4 cup + 2 tsp cup sugar
  • 1¬†1/2 tsp vanilla extract, divided
  • 1 Tbsp cornstarch
  • 1 cup all-purpose flour
  • 3 Tbsp yellow cornmeal
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • 1/3 tsp salt
  • 1/3 cup buttermilk (or regular milk plus 1 tsp lemon juice)
  • 3 Tbsp unsalted butter, melted and cooled
  • 1/2 tsp¬†cinnamon


Heat oven to 400. Place fruit, 1/3 cup sugar, vanilla and cornstarch in 9" round pie plate and toss to combine. Place in oven and bake until fruit releases juices about 20-30 minutes.

Meanwhile combine dry ingredients in large bowl. Combine wet ingredients in smaller bowl. Add wet ingredients to dry ingredients and stir gently with fork until combined.

Mix 2 tsp sugar with 1/2 tsp cinnamon in small bowl.

Remove fruit from oven. Pinch dough into 8 pieces and place on top of fruit about 1/2" apart. Sprinkle with cinnamon/sugar mixture. Return to oven and bake 15 minutes. Allow to cool slightly and serve with ice cream.

Adapted from Cooks Illustrated

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