Q1: Can I use frozen strawberries and rhubarb instead of fresh?

Yes, frozen fruit works well in this recipe. Just thaw and drain excess liquid to prevent a soggy cobbler.

Q2: What if I don’t have rhubarb—can I substitute it?

If rhubarb isn’t available, you can replace it with tart apples or raspberries to maintain a balance of sweet and tart flavors.

The topping should be golden brown and crisp, and the fruit should be bubbling around the edges—typically after 45 to 50 minutes in the oven.

A beginner-friendly strawberry rhubarb cobbler made with fresh fruit and a crumbly, buttery topping—perfect for summer desserts and easy to prepare.

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Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish.
Combine the chopped strawberries and rhubarb in the baking dish and toss with lemon juice.
In a separate bowl, mix the flour, sugar, and egg until a crumbly mixture forms.
Sprinkle the crumbly mixture evenly over the fruit without pressing it down.
Top the crumble with thinly sliced butter, spreading it as evenly as possible across the surface.
Bake for 45 to 50 minutes or until the topping is golden brown and the fruit is bubbling.
Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or chilled as desired.

Frozen fruit can be used; thaw and drain before use to avoid excess moisture.
Substitute rhubarb with tart apples or raspberries if unavailable.
Use cold butter to ensure a crisp topping; warm or soft butter may cause sogginess.
To store, cover and refrigerate for up to 4 days, or freeze unbaked for up to 3 months.