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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler Crumble



When my husband and I attended the 200th Anniversary of the Comstock, Ferre & Co. Heirloom Seed Company in Wethersfield, Connecticut.  There were reenactments of colonial history, vendors and a Farmer’s Market set up.  I picked up some local fresh-picked strawberry and rhubarb.

Comstock Ferre Seed Company Connecticut

Spring is strawberry and rhubarb season in New England.   There’s nothing like snacking on a fresh hand-picked berry!   When the girls were younger, my husband and I used to take them to berry farms in Glastonbury.  Now my oldest daughter continues the tradition with her family.

Besides Srawberry Cake, a favorite dessert passed down from a very good friend who grew up on a horse farm with plenty of land and gardens in Marlborough, Connecticut is Strawberry Rhubarb Cobbler.  If you don’t want to make a crisp or dough topping, just serve warm as stewed strawberry rhubarb and garnish with ice cream or fresh whipped cream! Otherwise, you can use it as a rhubarb or strawberry pie filling.

It makes a lovely crumble dessert especially if you use make your own fresh whipped cream with a whip cream canister dispenser!

Did you know that you can freeze rhubarb? If your garden yields a large harvest, wash, cut and dry the rhubarb. Place in freezer bags to use whenever you get a hankering for some old-fashion cobbler!

Strawberry Rhubarb Cobbler

If you’re not near local farm stands, look for this pretty pink fruit in your grocery store and pick up a bunch !

Make easy work cleaning your kitchen using my handmade crochet cotton dishcloths from Moomettes Crochet !

Crochet Handmade Dish Cloths Beige

Buy Handmade Dish Cloths

Strawberry Rhubarb Cobbler

Cook Time: 30 minutes

Total Time: 30 minutes

6-8 Servings

Strawberry Rhubarb Cobbler

cobbler, crisp, dessert, strawberry, rhubarb


  • 4 c. sliced rhubarb, or strawberries, or half and half
  • 1/2 to 3/4 c. sugar
  • 2 tbl. cornstarch
  • 1/4 c. water
  • 2 tbl. butter, cut in small pieces
  • Topping:
  • 1/4 c. flour
  • 1 -1/2 tsp. baking powder
  • 2 tbl. sugar
  • 1/4 c. butter
  • 1/2 c. milk
  • 1 egg


  1. Place rhubarb and strawberries in saucepan.
  2. Combine sugar, cornstarch, water and butter.
  3. Pour over fruit. bring to boil, stir, reduce heat and simmer 5 minutes. Pour fruit into 8x8 Pyrex glass baking dish
  4. Combine flour, baking powder and sugar.
  5. Cut in butter until crumbly.
  6. Mix egg and milk, add to flour mixture, stir until moistened.
  7. Drop by spoonfuls.
  8. Bake 400° for 20-25 minutes until brown.
  9. Serve warm with vanilla ice cream or whipped cream.


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About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.