This Strawberry Rhubarb Cobbler is bursting with sweet strawberries, tangy rhubarb, fresh orange, and crystallized ginger, all topped with a rustic masa flour corn crust. A delicious summer dessert that’s equally perfect for brunch.
You’ve got to make your own kind of music, sing your own special song, make your own kind of music, even if nobody else sings along. ~Cass Elliot
Bright, earthy, tangy, and sweet, the flavors of this Strawberry Rhubarb Cobbler are so happy together! Sweet strawberries and tangy rhubarb with hints of orange, crystallized ginger, and an earthy masa corn flour topping. This combination takes the traditional strawberry-rhubarb duo to another level of scrumptiousness!
Using masa corn flour for the cobbler topping creates a delicious crustiness somewhere between a cobbler and a crumble. The rustic texture perfectly complements the saucy filling. Fresh orange makes it all vibrant and lively. Crystallized ginger is a perfect spice accompaniment to the fruit, and just the right amount of brown sugar gives notes of caramel that complement the rhubarb flavor without completely taming the tartness.
Strawberry Rhubarb Cobbler Recipe Ingredients
The flavor of masa is unique but you can easily substitute with finely ground cornmeal and it will still be amazingly delicious.
How to make Strawberry Rhubarb Cobbler
Butter your baking dish. Dump in chopped rhubarb and strawberries. Toss with orange juice and vanilla. Sprinkle with tapioca and brown sugar.
I have recently discovered that I really like using tapioca for juicy fruity pies. Not only does it remind me of my sweet grandma, I really like the way it supports the fruit filling without adding any flavor or pasty texture. Tapioca comes from the cassava root, available in many forms: flour, starch, pearls, and beads. Here I am using tapioca flour.
Why use tapioca for thickening?
- A good choice if you need a filling that is gluten-free.
- Once it is cooked into the filling it stays jelled and doesn’t turn cloudy or goopy.
- It allows the filling to holds its shape at room temperature.
- Creates a clear glossing filling without a starchy flavor.
- Thickens at a lower temperature.
- Remains stable when frozen.
Preheat the oven to 350 degrees.
Butter an 8 x 11-inch baking dish or 9-10 inch cast iron skillet. (2-quart)
Make the filling. Toss sliced rhubarb and strawberries with fresh-squeezed orange juice (be sure to zest the orange and save for the topping before juicing), vanilla, tapioca, and brown sugar. Use a bowl or do this right in the buttered baking dish. Set aside while making the topping.
Topping. In a large bowl, mix together whole wheat pastry flour, corn flour, brown sugar, baking powder, salt, Â and orange zest. Cut butter chunks in with a pastry cutter until butter somewhat resembles peas, mixing.Â
In a medium bowl, whisk together milk and egg. Pour this into the flour mixture along with crystallized ginger and mix until just combined.
Combine. Spread topping over the filling. I find this easiest to just crumble in with my hands. The mixture is moist.
Bake at 350 degrees for 35 minutes or until bubbling and golden. Best if left to cool 30 minutes before serving.
Serving Suggestions
Quite delectable as is, but truly perfect served with a little vanilla ice cream or whipped cream, or try it with a big dollop of Greek yogurt for breakfast!
More summer Desserts!
- Vegan Berry Tart
- Rhubarb Tart with Lemon, Cardamom & Vanilla
- Homemade Strawberry Shortcake
- Strawberry Rhubarb Crisp (vegan & Â gluten-free)
- Rhubarb Muffins
- Upside Down Rhubarb Cake (Gluten-free)
- Rhubarb Jam with Chia Seeds
- Strawberry Breakfast Cake
I really hope you enjoy this fresh take on Strawberry Rhubarb Cobbler!
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Strawberry Rhubarb Cobbler
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: baking recipes, Brunch, Dessert, spring
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Rhubarb Cobbler with Orange and Ginger is a homey delicious treat. Â The fruit really shines here, making it great for brunch as well as dessert.
Ingredients
- 4 cups rhubarb (1 lb), sliced in approximately one-inch pieces
- 4 cups strawberries ( 1 lb), sliced
- 3 tablespoons orange juice (use a fresh orange: *zest for the biscuits first* then juice)
- 1 teaspoon vanilla
- 3 tablespoons tapioca flour (or quick-cooking tapioca)
- 3/4 cup brown sugar, loosely packed
- 1 cup whole wheat pastry flour (or all-purpose is fine too)
- 1 cup masa corn flour (or fine ground cornmeal)
- 1/3 cup brown sugar, loosely packed
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons orange zest, minced
- 6 tablespoons or 3 oz. unsalted butter, cut into chunks
- 1/4 cup milk (nut milk works great too)
- 1 egg
- 1/4 cup crystallized ginger, chopped into raisin size pieces
- Serve with ice cream, whipped cream or on its own.
Instructions
Preheat the oven to 350 degrees.
- Butter an 8 x 11-inch baking dish or 9-10 inch cast iron skillet. (2-quart)
- Make the filling. Toss sliced rhubarb and strawberries with fresh-squeezed orange juice (be sure to zest the orange and save for the topping before juicing), vanilla, tapioca, and brown sugar. Use a bowl or do this right in the buttered baking dish.  Set aside while making the topping.
- Topping. In a large bowl, mix together whole wheat pastry flour, corn flour, brown sugar, baking powder, salt, Â and orange zest. Â Cut butter chunks in with a pastry cutter, until butter somewhat resembles peas, mixing.
- In a medium bowl, whisk together milk and egg. Â Pour this into the flour mixture along with crystallized ginger and mix until just combined.
- Combine. Spread topping over the filling. Â I find this easiest to just crumble in with my hands. Â The mixture is moist.
- Bake at 350 degrees for 35 minutes or until bubbling and golden. Best if left to cool 30 minutes before serving.
Notes
Store leftovers in the fridge for up to 5 days. (If using cast-iron, remove and store in an airtight container)
Serve with ice cream or whipped cream, or a dollop of thick vanilla yogurt.
If your fruit is not very juicy, cut back on the tapioca flour.
Nutrition
- Serving Size: 1 cup
- Calories: 328
- Sugar: 26.1 g
- Sodium: 171.2 mg
- Fat: 10.5 g
- Saturated Fat: 5.8 g
- Carbohydrates: 56.6 g
- Fiber: 5.3 g
- Protein: 5.5 g
- Cholesterol: 46.3 mg
This was super yummy. The orange and ginger were really nice with the strawberries and the rhubarb. The crumb topping with the masa was delicious. I used coconut sugar in the filling and light brown sugar in the topping.
Happy you enjoyed this Beverly!
Super yummy. The orange and ginger are really nice with the strawberry and rhubarb. The crumb topping with the masa is delicious.
So happy you enjoyed this Bev!
Any substitute for brown sugar? I can’t eat cane sugar, but can eat coconut sugar, maple syrup and honey. Thank you!
Coconut sugar would be great!
Just made this yesterday 6/13. I was so excited to share it with my daughters – who luckily were not coming over for a couple of days!
The fruit mixture needed more sweetner and MUCH less tapioca. The volume of the crumble needs to be cut in half – more ginger than 1/4 C and at least a T of orange zest coupled with additional salt. I ended up throwing it all away.
Hi Jeanetta, Sorry to hear this didn’t work for you! How frustrating after all the effort. I wonder if your strawberries were not very juicy? We do keep things on the less sweet side.
Made this for Easter dinner along with your recipe for Roasted Leg of Lamb with Herb Crust. Both were supremely delicious. I chopped the crystallized ginger into tiny pieces so no one would be put off by a blast of spice. I loved the flavor of masa flour and ginger together. Now I’m going to experiment using almond flour and less sugar to lower the carb count so that I might be able to enjoy this more often than just once a year.
Nice GG, love to hear how the experiments work out!
Wonderful! Making it for the second time today! A new summer family favorite! First time couldn’t find masa so made w corn flour and it was delicious! Found masa so excited for even better flavor this time! Thanks so much Sylvia! I also use your sourdough recipe and it is reliably excellent. Really appreciate your expertise!
Love hearing all this Rain! Thanks so much.
Thank you for sharing your recipes.
Tried a few of your recipes and we as a family really enjoyed
Recently I have just been diagnosed as having Celiac Disease
Desserts, breads etc. have now been a problem.
If you have a few G.F & L.R Recipes to share I would appreciate them
Will keep cooking your recipes for the family.
Thank you
We will keep this in mind Garnet, tell me, what is L.R. ? We do have many gluten-free and GF adaptable things on the blog, so find them-go the recipe page and scroll to “gluten-free” in the category bar. 🙂
Sorry….
what is L.R. Should be D.F.
Dairy Free
Gottcha!
Just love strawberry rhubarb. Can’t wait to try this one.. Your recipes are inspiring. Love that you have gluten free and vegan versions. Wondering if I can use coconut oil instead of butter. Suppose i can use a oat four and flax egg instead of flour and egg.
I think that should work. I would chill the coconut oil so that it will be in chunks in the flour before adding the liquid. Let us know how it turns out!
It looks beautiful! I have already made a strawberry rhubarb crisp twice this spring and can’t get enough! I am excited to try this version with the cornmeal. I’ll report back!