This strawberry rhubarb cobbler has a delicious and easy to make oat cake that is the perfect base cake for the strawberry rhubarb filling, then it gets topped with a classic crumble streusel topping that takes it over the top.

I love to make this cobbler in the summer when rhubarb is in season and the strawberries are sweet. However, don’t let that hold you back, this can easily be made using canned strawberries and rhubarb. You can find them in many grocery stores or online on Amazon.

The easy to make oat cake makes the base of this cobbler and I love how easy it is to make and also how it tastes! It’s homey, warm and the texture is fantastic! All you will need is oats and then you put them in your blender or food processor until they make a smooth flour, it gets mixed with flour and that makes this yummy cake.

The crumble is a basic streusel style crumble and bakes up into crispy, buttery little hunks of heaven that I promise you will love. It balances out the sweet acidity of the strawberry rhubarb filling so well.

This would be excellent with a big scoop of vanilla ice cream on the side or topped with whipped cream but it also tastes great on it’s own and I honestly think it could pass for a brunch cake too.

Here is how to make this strawberry rhubarb cobbler: (Printable Recipe Card Below)

Makes 1 – 9×13 pan (roughly 12 servings)

For the cobbler’s base cake:

3 cups quick oats
1 1/2 cups flour
1 tablespoon baking powder
2 cups sugar
2 teaspoons salt
3/4 cup butter – melted
3 eggs
1 teaspoon vanilla
1/4 cup milk

For the strawberry rhubarb filling:

3 cups strawberries – hauled and chopped
2 cups rhubarb – diced
1 cup sugar
1 lemon zested and juiced or 3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon water

For the crumble topping:

1/2 cup flour
1/4 cup butter – melted
1/4 cup sugar
pinch of salt

Instructions

Preheat oven to 375 F.
Blend oats in a food processor or blender until they are finely ground.
Add ground oats, flour, baking powder, sugar and salt together and stir.
Add in the melted butter, eggs, vanilla and milk to dry ingredients and mix well.
Grease a 9 x 13 deep baking dish and add half of the batter in and set the other half aside.
In a large sauce pan, add strawberries, rhubarb, sugar, lemon zest and juice and bring to a boil then reduce to a simmer.
Simmer for about 5 minutes then whisk together the cornstarch and water in a small bowl and add to the strawberry rhubarb mixture.
Simmer until the sauce begins to thicken slightly.
Pour hot strawberry and rhubarb mixture over the cake batter then top with remaining cake mix, it will look spotty and that is fine.
In another bowl, add together the crumble ingredients and mix until a loose crumble forms then sprinkle it on top of the cobbler.
Bake for about 35 minutes then remove from oven and serve warm or cooled.

Here are a few other recipes you may also enjoy:

Print Recipe

5 from 1 vote

Strawberry Rhubarb Cobbler

Prep Time20

Cook Time35

Course: cake, Dessert

Cuisine: American, cake, Dessert

Keyword: Breakfast, brunch, Cake, Dessert, rhubarb, Strawberry, summer

Servings: servings

Ingredients

For the cobbler’s base cake:

3 cups quick oats
1 1/2 cups flour
1 tablespoon baking powder
2 cups sugar
2 teaspoons salt
3/4 cup butter – melted
3 eggs
1 teaspoon vanilla
1/4 cup milk

For the strawberry rhubarb filling:

3 cups strawberries – hauled and chopped
2 cups rhubarb – diced
1 cup sugar
1 lemon zested and juiced or 3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon water

For the crumble topping:

1/2 cup flour
1/4 cup butter – melted
1/4 cup sugar
pinch of salt

Instructions

Preheat oven to 375 F.
Blend oats in a food processor or blender until they are finely ground.
Add ground oats, flour, baking powder, sugar and salt together and stir.
Add in the melted butter, eggs, vanilla and milk to dry ingredients and mix well.
Grease a 9 x 13 deep baking dish and add half of the batter in and set the other half aside.
In a large sauce pan, add strawberries, rhubarb, sugar, lemon zest and juice and bring to a boil then reduce to a simmer.
Simmer for about 5 minutes then whisk together the cornstarch and water in a small bowl and add to the strawberry rhubarb mixture.
Simmer until the sauce begins to thicken slightly.
Pour hot strawberry and rhubarb mixture over the cake batter then top with remaining cake mix, it will look spotty and that is fine.
In another bowl, add together the crumble ingredients and mix until a loose crumble forms then sprinkle it on top of the cobbler.
Bake for about 35 minutes then remove from oven and serve warm or cooled.