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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

The classic combination of strawberry and rhubarb comes together in the fresh cobbler.


8 servings



  • 2 pints fresh strawberries, cleaned, hulled and cut into 3/4-inch pieces
  • 8 ounces rhubarb, cut into 3/4-inch pieces
  • 1/3 cup C&H® Granulated Sugar
  • 1/3 cup all-purpose flour
  • 1 large pinch salt


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons C&H® Granulated Sugar divided
  • 5 tablespoons unsalted butter, cut into pieces
  • 1/2 cup plus 1 tablespoon heavy whipping cream, divided



Preheat the oven to 350°F. Prepare a 9-inch square pan.

Gently mix together the strawberries, rhubarb, sugar, flour and salt. Place in prepared pan.


Mix together the flour, salt, 2 tablespoons sugar and baking powder in a bowl. Cut in butter with a fork, two knives or a pastry blender, until the pieces are about 1/2 inch in size and evenly distributed. Add 1/2 cup of cream; stir until the dough comes together.

On a lightly floured board, press the dough until it is 1/2 inch thick. Cut into ten 2 1/4-inch circles. Re-roll scraps as necessary to get ten circles.

Place the circles in the pan on top of the fruit. Brush the remaining 1 tablespoon of cream on top of the circles; sprinkle with the remaining 1 tablespoon of sugar.

Bake for about 35 minutes, until golden brown and the rhubarb is soft.

Featured by Chef Emily Luchetti.