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Strawberry Rhubarb Cobbler with ice cream

Strawberry Rhubarb Cobbler with Citrus Syrup

A rustic, delicious cobbler with a refreshing Citrus Syrup
Course Dessert
Keyword cobbler, strawberries, strawberry rhubarb
Servings 6
Calories 721kcal
Author dorothy stainbrook


Filling Ingredients

  • 3 1/2 c rhubarb thinly sliced
  • 4 c. strawberries hulled and sliced
  • 1/2 c. sugar
  • 2 Tbsp all-purpose flour or 1 Tbsp cornstarch
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp freshly ground cardamom
  • 1/2 tsp vanilla

Cobbler Biscuit Ingredients

  • 3/4 c. sugar divided
  • 1 1/2 c. cake flour
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 8 Tbsp butter 1 "stick at room temperature
  • 1/2 c. buttermilk
  • 1 egg lightly beaten
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Lemon Verbena Syrup

  • Lemon Verbena Syrup or order Ginger Lime Syrup
  • 1 c. packed lemon verbena leaves can substitute mint leaves
  • 1/2 c. sugar
  • 1/2 c. water


Strawberry Rhubarb Filling

  • Preheat the oven to 350 degrees F. **note: Freeze the stick of butter if you want to grate the butter into the biscuit mix rather than use a pastry blender.
    In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch (or flour), lemon juice, cardamom and vanilla. Let sit for 30 minutes to bring out the juices.

Cobbler Biscuits

  • In a medium bowl, whisk together dry ingredients (sugar, flour, soda, cream of tartar, and salt. Cut the butter in with a pastry blender or your hands.
    **note: if you don't like using a pastry blender, freeze the butter ahead of time and use a grater to grate the butter into the dry ingredients. It's a bit easier to incorporate this way.
    Add in the buttermilk , egg, and vanilla and almond extract, stir until just moistened. Don't overmix.
  • Pour strawberry and rhubarb mixture into a 2-quart casserole dish or individual casserole dishes/ramekins.  Drop the cobbler batter on top of the fruit. Sprinkle some sugar over the cobbler topping (brown sugar works well). Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling.
    If desired, serve with whipped cream or vanilla ice cream, drizzled with some of the citrus syrup (DIY syrup recipe below or buy ginger lime syrup)

Lemon Verbena Syrup

  • Blanch lemon verbena leaves in boiling water briefly to brighten color, then immediately plunge into ice water to stop cooking. Place sugar and water in a small saucepan, bring to a simmer, then remove from heat and cool completely. Put lemon verbena and cooled syrup in blender and puree on high for 2 minutes. Refrigerate overnight, then strain through a fine mesh strainer. Keep refrigerated.


Calories: 721kcal | Carbohydrates: 131g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 981mg | Potassium: 625mg | Fiber: 6g | Sugar: 79g | Vitamin A: 637IU | Vitamin C: 99mg | Calcium: 127mg | Iron: 2mg