A bowl of cobbler with a scoop pf ice cream

Rustic Summer Strawberry Rhubarb Cobbler

A fruit filled no fuss dessert that says'”Summer is here” .

A bowl of cobbler with a scoop pf ice cream

In the summer, who wants to bother with fancy lattice pie dough, meringues, or fussy show stopper desserts. We want something we can whip up in between games of badminton on the lawn and afternoon naps during rumbling thunderstorms. This rhubarb and strawberry cobbler is that perfect dessert that will fill your tummy and make the family ask for seconds.

Hit the Farmers market this week and pick up rhubarb while it is in peak season. Strawberries are best when fresh, ripe and local. Frozen rhubarb works just fine in this dessert, but there’s noting like the juices from fresh tart stalks.


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a baking pan filled with a berry cobbler

I picked up these gorgeous stalks of rhubarb, believe it or not, from a woman posting on our local Flathead Valley Facebook page. She had too much and no time to make anything with this gorgeous harvest. I made this dessert and three jars of jam I shared with friends.

Rhubarb needs to macerate for 30- 60 minutes in sugar and zest to release its juice and tenderize the stalks. Be certain to remove the ends and the leaves as they are poisonous. To clean your berries, plop them in a bowl of cool clean water with 1 TBSP of baking soda. Let sit for 10 minutes, rinse well. If possible, buy berries from local farmer’s who do not use pesticides. The stuff in the those plastic clamshells at the grocery store are nearly tasteless nowadays and covered with toxic chemicals.

ingredients for pie crust on a rustic table

I make a basic pie dough with flour, baking powder, baking soda, salt, sugar, buttermilk and cold butter. Just whisk everything together and cut in the butter. Fold a few times to gather up the dough, (let it stay a bit shaggy), and shape into a disc. Wrap in plastic and let chill for 30 minutes. Then tear off pieces of dough and place around the fruit in a well butter dish. this is a rustic dish. No need to roll out the dough into a perfect round pie topping.

a buttered dish, a bowl of macerated berries and a disc of pie dough on a counter

I butter a deep baking dish well and then fill it with fruit and its juices.

pie dough in simple rustic forms on top of an uncooked pan of berries

This simple homey dish just says, “relax, it’s summer and we are here to take it easy.” I sprinkle a couple of teaspoons of sugar over the dough just before baking. Have your oven good and hot and then turn down the heat once the dough has become golden brown.

Summer Strawberry Rhubarb Cobbler

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Recipe by Meggen Arthur Wilson Course: Montana Kitchen, Sweet Tooth


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Cooking time





A simple cobbler with a rustic biscuit like dough topping perfect for fresh in season fruit.


  • For the filing
  • 5-6 cups 5-6 Rhubarb, chopped into 1′ pieces. remove the leaves and stem ends and any stringy exterior

  • 2 cups 2 strawberries, washed well, rough chopped

  • 1/2 cup 1/2 sugar

  • 2 TBSP 2 fresh lemon juice

  • 1/2 tsp 1/2 ginger, grated- use only fresh

  • 2 TBSP 2 Instant tapioca

  • 2 TSBP 2 orange zest

  • For the Cobbler topping
  • 5 TBSP 5 unsalted butter, cold, cut into pieces

  • 1 3/4 cups 1 3/4 All purpose flour

  • 1/4 cup 1/4 sugar

  • 2 tsp 2 baking soda

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 salt

  • 3/4 cups 3/4 buttermilk

  • 2 tsp 2 sugar, for the cobbler topping


  • In a large bowl, combine rhubarb, berries, 1/2 cup of sugar, lemon juice, ginger, zest and tapioca. Stir gently to combine. Let rest at room temperature, covered, for 30-60 minutes.
  • Meanwhile, in another bowl, whisk together flour, baking powder, baking soda, salt and 1/4 cup of sugar. Using a pastry cutter, cut in the cold butter until the flour mixture is well coated and resembled coarse crumbs. Add in the buttermilk and fold in using a silicone scraper. Turn the dough out on a clean, lightly floured work counter. Using a bench scraper, fold the dough over itself several times- about 7-9 times. It will be somewhat shaggy.
    Press the dough into a disc and wrap in plastic wrap and chill for 30 minutes to fully hydrate the dough.
  • Preheat oven to 400 degrees. Generously butter a 2 quart baking dish. Pour the rhubarb and berry mixture with all the juices into the dish. Set aside.
  • Remove the dough from the fridge. Roll out into a thick crust about 2″ thick. Tear off rough pieces of dough- about the size of a biscuit and place on top of the berry mixture. This will look very rustic- the look you want. Sprinkle with remaining 2 teaspoons of sugar.
  • Bake the cobbler at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 20-25 minutes until he cobbler is bubbling and the dough is golden brown.
  • Serve warm with vanilla ice cream or whipped cream.

Recipe Video


  • You can chill the rhubarb/berry mixture overnight and bake the following day.
  • The dough can be made in advance and frozen. Wrap in two layers of plastic wrap. Thaw over 2 days in your fridge.
  • Blueberries or blackberries may be substituted if strawberries are not available.
  • Frozen rhubarb works fine in this recipe.
baked rhubarb cobbler

Other Summer Desserts to try:

a bowl filled with ice cream topped rhubarb cobbler

Be sure to leave a review or comment. Thank you so much- Meggen


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