Strawberry Rhubarb Cobbler in a Cast Iron Skillet

This Strawberry Rhubarb Cobbler is the perfect springtime dessert recipe. Sweet strawberries combine with tangy rhubarb and warming cardamom. It’s perfect right out of the oven topped with ice cream.

Growing up, I have fond memories of the Apple Cobbler that my dad used to make. It smelled so good, and I loved digging into it while it was still warm from the oven. But, the truth is, I would always just pick off the cobbler topping and not really eat the apples… They were always a bit tart for my taste.

So, now that I’m all grown up, I’m making a cobbler of my own – omitting the apples and swapping them for some strawberries and rhubarb.

You see, I never was a fan of apple pie either, but I’ve always loved strawberry rhubarb. Rick does too. In fact, when we’re staying at our beach house in the summertime, we always make a point to wake up early on Saturday mornings and head to the farmer’s market in Neskowin.

You have to get there right when they open, otherwise the strawberry rhubarb pie will be totally sold out within 30-minutes. The farmer’s market hasn’t opened yet, and I’ve been craving strawberry rhubarb in a big way. I’ve also been seeing lots of rhubarb in our grocery store lately, so I decided just to go for it and make this Strawberry Rhubarb Crumble.

Friends… This is one amazing strawberry rhubarb cobbler.

It’s got sweet and delicious strawberries that concentrate as they cook away in the cast iron skillet. It’s got tangy rhubarb that balances out that sweetness just perfectly. It’s got a crumbly cobbler topping that’s made extra hearty with the addition of some oats. And, to just take everything over the top, it’s got a sprinkling of cardamom, which adds just that hint of something extra, and makes you think – “Hmmm… What is that delicious flavor I’m tasting?” It almost tingles on your tongue.

I think there are two things that really take this strawberry rhubarb crumble pie over the top.

First, cooking those strawberries and rhubarb together in that cast iron skillet with a bit of vanilla and sugar. The flavors get really concentrated and delicious and the fruit thickens up a bit so there’s no fear of having a watery cobbler.

Second… that crumble topping.

Oats added just the right amount of crunch and, combined together with that touch of cardamom, I could have been brought back to my childhood days where I’d be happy just eating that cobbler topping.

But, it would have been a shame to miss out on the delicious strawberries and rhubarb that were hiding underneath.

I topped my helping of Strawberry Rhubarb Crumble with a scoop of vanilla bean ice cream. But let’s be honest… My helping was the entire cast iron skillet since Rick was out of town. Sometimes it’s good to be an adult and know that you don’t have to ask anyone’s permission to just dig right into the skillet.

Hand reaching for bowl of strawberries next to rhubarb

Ingredients needed

  • Strawberries & Rhubarb
  • Sugar
  • All Purpose Flour
  • Oats
  • Butter
  • Cornstarch
  • Vanilla Extract – I love keeping this sous vide vanilla extract on hand!
  • Cardamom – This is optional. You can replace it with cinnamon, or leave it out.
  • Salt

How to make it

  • Preheat oven to 375-degrees.
  • Cook strawberries, rhubarb, sugar, butter, flour, cornstarch, vanilla and salt in a cast iron skillet over medium heat. Stir often, until bubbly and thickened.
  • Mix flour, oats, sugar, cardamom and salt in a stand mixer. Add the butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.
  • Dollop large tablespoons of dough on top of warm fruit.
  • Bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
  • Serve in bowls topped with vanilla ice cream or whipped cream. Enjoy!
Baked strawberry rhubarb crumble in skillet.

Recipe FAQs

Why is my strawberry rhubarb cobbler runny?

You want to be sure to combine your berries and rhubarb with a bit of cornstarch. This helps to thicken the juices and ensures that your cobbler isn’t runny.

Why is strawberry mixed with rhubarb?

Strawberries can be very sweet when baked into desserts. The addition of rhubarb adds some tartness and helps to balance out the flavors. It’s a delicious combination!

Does strawberry rhubarb cobbler need to be refrigerated?

You do not need to refrigerate this cobbler recipe. Simply cover the cobbler and let it sit at room temperature. It is best consumed within 2 days.

Can I make it in a baking dish?

Yes! If you don’t have a cast iron skillet, simply saute the strawberry rhubarb filling, then add it to a baking dish and top it with the cobbler crust.

More easy dessert recipes

Overhead shot of cast iron skillet with strawberry rhubarb cobbler served in two mugs.

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Strawberry Rhubarb Skillet Cobbler topped in cast iron skillet topped with vanilla ice cream.

Strawberry Rhubarb Cobbler Recipe

This Strawberry Rhubarb Cobbler is the perfect springtime dessert. Sweet strawberries combine with tangy rhubarb and warming cardamom. It’s perfect right out of the oven topped with ice cream. 
4.91 from 10 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 people


For the fruit:

For the cobbler:


  • Preheat oven to 375°F.
  • In a 10-inch cast iron skillet, add berries, rhubarb, sugar, butter, flour, cornstarch, vanilla and salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.
  • Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, cardamom and salt. Add the butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.
  • When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.
  • Serve warm as is or topped with ice cream.


Leftovers: You do not need to refrigerate this cobbler recipe. Simply cover the cobbler and let it sit at room temperature. It is best consumed within 2 days.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 360kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 395mg | Potassium: 249mg | Fiber: 3g | Sugar: 32g | Vitamin A: 400IU | Vitamin C: 36.4mg | Calcium: 52mg | Iron: 1.7mg

This strawberry rhubarb crisp in a cast iron skillet post was originally published in 2018. It was updated in 2023 to add new content. The recipe remains the same. Enjoy!

16 thoughts on “Strawberry Rhubarb Cobbler in a Cast Iron Skillet”

  1. 5 stars
    Oh man this looks so delicious! My husband’s favorite dessert in the world is strawberry rhubarb pie. I’m more of a cobbler (or crisp) fan, so this is the perfect combination for us! We’ve also got a bunch of strawberries we planted in our garden a couple weeks ago (supposed to be ready by June… crossing my fingers!).
    Or better yet, can we trade some BBQ for one of these cobblers??? 😉

    • I thought that a half a cup of flour was a lot to put into the filling but I did it anyways and it is a terrible gooey mess. What a Sad waste of fruit

  2. 5 stars
    Beautiful photos! I’m not a rhubarb fan, but I love a good ol’ triple berry cobbler or crisp. This looks like a great cobbler to make for summer BBQs coming up though, since most of my friends do love the classic strawberry + rhubarb combo!

  3. I’m salivating looking at this beautiful cobbler. I adore strawberries and rhubarb together. Need to save up for the cardamom, though, the smallest size jar of the ground stuff is at least eight bucks at my grocery store. I think it’s almost as expensive as saffron.

  4. 5 stars
    I’ve made this recipe for Father’s Day. When I asked everyone tonight if they wanted me to make it again it was a resounding yes!

  5. 5 stars
    First time I made this, I followed the recipe exactly. Delicious! The decided to make some minor changes to it to make it even better – I subbed 6 T of tapioca for the 1/2 c flour in the fruit mixture and added 1 tsp lemon rind and 1 T fresh lemon juice. The tapioca helps the fruit thicken very nicely and maintains a brighter color to the fruit (didn’t like how the flour dulled and lightened the red color in the original recipe). Lemon rind and lemon zest are a great recipe trick to enhance the flavor of the strawberries and rhubarb. YUMMY! This one’s a keeper!

  6. I love Cardamom and I am a fan of cobbler so I was eager to make this recipe. I was not thrilled with the results. The flour in the fruit was overwhelming and made the fruit mixture too thick. Disappointing.

  7. I, also, had disappointment with the fruit results. The amount of flour seems excessive and then to add cornstarch as well???. It was very pastie, very thick. Did I read the directions right? Or is there a misprint?

  8. 4 stars
    I made this tonight and the flavours were amazing. I only had cardamom pods so I open them up sprinkled them in but will use ground seeds next time. When you do bite into a seed it is absolutely heavenly tasting. Half a cup of flour was a bit much so I think I would add a little bit less next time, also I cut the sugar in half because I prefer a tartiness rather than sweet. I will absolutely make this again.


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