Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!
I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.
This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.
I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe.
This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Fruit Filling
Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.
Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.
Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?
Make The Crumbly Topping For The Cobbler
Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl.
Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.
Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.
Make The Strawberry Rhubarb Cobbler For Two
Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.
Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.
Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.
The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!
TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.
Bake Then Enjoy!
Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.
When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.
Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!
Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!
We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.
If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!
I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!
Looking For More FRUIT COBBLER and CRISPS Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cobbler and crisp recipes to enjoy, including:
- Blackberry Cobbler Mini Skillets
- Fresh Peach Cobbler
- Karen’s Delicious Apple Cobbler
- Berry Cobbler Traeger Grill Style
- Peach Pear Blueberry Cobbler
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!
- 1 cup rhubarb cut in 1" slices
- 1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
- ⅓ cup granulated sugar
- ½ teaspoon fresh lemon juice
- ½ teaspoon lemon zest -finely grated yellow lemon peel
- ½ teaspoon vanilla extract
- 1 pinch salt
- ¾ cup all purpose flour
- 1 Tablespoon granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons COLD butter = ½ stick, cut in chunks
- ¼ cup sour cream
- 2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)
Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.
Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.
Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.
Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!
Here’s one more to pin on your Pinterest boards!