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Strawberry Rhubarb Cobbler

Categories: Cobblers

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Rhubarb season begins in early spring and goes until July in some parts. If it is no longer available, feel free to substitute apples.


  • 1 c. sugar
  • 1 tbsp. Clabber Girl Cornstarch
  • 1/2 c. water
  • 2 c. sliced strawberries
  • 1 c. rhubarb, 1/2 inch slices
  • 1 c. all-purpose flour
  • 1/2 c. sugar
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1/2 c. milk
  • 1/4 c. butter softened
  • 2 tbsp. sugar
  • 2 tbsp. brown sugar


Preheat oven to 375 degrees F. Grease and flour a 9x13-inch baking pan; set aside. 

In a large saucepan, combine granulated sugar, Clabber Girl Cornstarch and water. Cook over medium heat, stirring constantly. When mixture bubbles and starts to thicken add strawberries and rhubarb. Cook for one minute and pour into baking dish. 

In a large bowl, combine granulated sugar and margarine; mix with electric mixer until creamy. Add milk, flour and Clabber Girl Baking Powder. Spoon over fruit in baking dish. Sprinkle sugar mixture over top and bake at 375 degrees F for 40 to 45 minutes. 

Serve warm with vanilla ice cream or cold with whipped topping.  

Serves 8