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Strawberry Rhubarb Cobbler

Sharon Palmer

My mother, who grew up in Arkansas, always turned farm fresh produce into the best cobbler desserts ever! It was easy—just stir together sliced, seasonal, ripe fruit with a tiny bit of sweetener, and then create a tender cobbler dough to drop over the fruit filling. Just pop it into the oven, and bake until golden and bubbly. No fussing over pie crusts needed. Plus, these fruit-forward desserts are much lighter with a simple cobbler dough. Of course, we turned all sorts of seasonal fruit—apples, peaches, blackberries—into cobblers. But my favorite of all was Strawberry Rhubarb Cobbler.

Rhubarb was a special treat—we grew it in our garden, and those thick stalks only came up during a small window during the year. That herbal, tart, crunchy taste of rhubarb could be tamed so well with the aromatic, sweetness of strawberries. A match made in heaven, indeed.

Fresh strawberries and rhubarb, which I got at a farm stand in Santa Barbara, California.

This recipe is super easy, inspired by my mother’s own dog-eared recipe card from the past, but made 100% plant-based and a bit lighter with a modern touch. The next time you find rhubarb, turn to this recipe—the all-time best way to put those crunchy stalks to good use!

Follow along with this easy instructional guide below.

Step-By-Step Guide:

Trim the rhubarb, removing leaves. Cut into thin slices. Destem the strawberries and slice.
Place the sliced rhubarb, strawberries, sugar, and orange juice into a 2 quart baking dish.
Mix the cobbler dough, and drop by the spoonful over the fruit filling.
Bake at 350 F for 45-50 minutes, until golden and cooked through.
Serve warm. Enjoy!
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Strawberry Rhubarb Cobbler

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


Tart, crunchy rhubarb pairs perfectly well with strawberries in this light, super easy, vegan cobbler recipe.



Strawberry Rhubarb Filling:

  • 4 cups sliced rhubarb
  • 3 cups sliced strawberries
  • ½ cup organic sugar
  • 2 tablespoons orange juice

Cobbler Dough:


  1. Preheat oven to 350 F.
  2. To make filling, place sliced rhubarb, sliced strawberries, sugar, and orange juice in a 2 quart baking dish. Toss together ingredients to combine.
  3. To make cobbler dough: Mix together flour, brown sugar, baking powder, cinnamon, and salt in a small mixing bowl. Cut in margarine with a fork. Stir in plant-based milk and vanilla just until moistened.
  4. Drop dough over the fruit filling in the baking dish by the spoonful.
  5. Place in the top rack of the oven and bake for about 45-50 minutes, until dough is tender.
  6. May serve warm with plant-based ice cream or coconut cream.
  7. Makes 8 servings.
  • Category: Dessert
  • Cuisine: American

Keywords: vegan cobbler, fruit cobbler, vegan dessert, healthy fruit cobbler

For other healthy, plant-based fruit-forward dessert recipes, check out:

Peach Rosemary Olive Oil Crisp
Apricot Almond Tart
Grilled Peaches with Basil

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