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A delightfully easy summer dessert, this comforting Blueberry Rhubarb Cobbler features fresh blueberries and rhubarb, spiked with lemon, and baked with a sweet, buttery topping!
Easy Blueberry Rhubarb Cobbler
Ice cream. Popsicles. Sherbet. Cheesecake. When the weather gets hot, I usually turn to nice cool treats for my family’s special occasions. From end-of-school-year celebrations to Fourth of July to, you know, Tuesdays, I like to serve up a sweet dessert! 🍮
But, there are a couple of very important exceptions to my cool-dessert rule! And one of those is cobbler: a warm, oozy bake of fruit with sweet dough or batter. The buttery, bubbly, crusty topping of cobbler is a treat all by itself! Whether it’s baked with peaches, berries or cherries, it’s a winner every time.
This particular recipe uses blueberries and rhubarb for a beautiful tart cobbler perfectly matched with a sweet, sugary topping. Mmmm.
What Is the Difference Between a Cobbler and a Crisp?
Like many old-fashioned recipes, there are almost as many variations as there are cooks! But essentially, a cobbler involves fruit baked with dough, while a crisp is fruit baked with a crumbly, streusel-style topping that typically includes oats.
For cobblers, you might see dough placed on the bottom of the pan, on top of the fruit, or both; and the dough can be anything from pastry crust to pancake-like batter to a literal topping of Southern-style biscuits! Yum!
Our easy blueberry cobbler is topped with a very simple (and delicious) mix of flour, sugar, egg and melted butter. Combined with the warm fruit juices, it’s got an out-of-this-world flavor and texture!
What You’ll Need
The ingredients for my easy blueberry rhubarb cobbler are old-fashioned, wholesome, and easy to keep on hand.
For the Blueberry Rhubarb Filling
- Blueberries: When they’re in season, I use 2 cups of fresh blueberries, washed and drained. But if you’d like, you can just use 2 cups of frozen blueberries – I won’t tell!
- Rhubarb: Chop up a cup of fresh rhubarb. It’s special bitter-tangy flavor is perfect with sweet blueberries.
- Lemon Juice: Fresh lemon juice has the brightest, cleanest taste, but you can substitute bottled if you have it on hand.
For the Topping
- Flour: You’ll need 1 cup of your favorite all-purpose flour; feel free to use a gluten-free alternative if needed.
- Sugar: Use a cup of granulated sugar, or substitute raw sugar or even brown sugar.
- Egg: Lightly beat 1 whole egg.
- Butter: Melt and slightly cool 6 tablespoons of butter.
How to Make Blueberry Rhubarb Cobbler
Making a cobbler is super simple, which is great if you’d like a homemade dessert without the extra steps of making a pie or cake!
- Prep Oven & Fruit: Before you get started, preheat your oven to 375°F.
- Next, place the blueberries and rhubarb in the bottom of a medium-sized baking dish (roughly 6×10 inches). Squeeze the fresh lemon juice over the fruit.
- Make Topping: In a medium bowl, mix together the flour, sugar, egg and butter. The mixture should have a sandy texture. Top the fruit evenly with this mixture.
- Bake: Bake the cobbler in the preheated oven for 30 minutes, or until hot and bubbly. The topping will be slightly golden.
- Allow to cool slightly before serving with ice cream or fresh whipped cream.
Tips for Success
Read on for my top tips for baking up this fruity, summery dessert! I’m sure it will become a family favorite.
- Ripe Fruit Is Best: You know how banana bread comes out the best with really ripe bananas? Cobbler is the same way, so it’s a great way to use up fruit that might be getting a little softer than you’d like! Just make sure there is no mold or damage to the fruit before using it.
- Add Cornstarch: For a thicker, more syrupy texture, try stirring a teaspoon or two of cornstarch in with the fruit!
- Make It Even Easier: To make this cobbler even simpler than it already is, you can open up a can of refrigerated biscuit dough. Cut the biscuits into quarters and scatter them across the top of the fruit. Easy!
- Substitution: Depending on the time of year and your location, it may be difficult to find fresh rhubarb. Handy substitutes include cranberries or chopped Granny Smith apples.
Serving Suggestions
What should you serve with this warm, fruity cobbler? Good question! Here are a few of my favorite options for inspiration:
- Ice Cream: My 2-ingredient Homemade Ice Cream is perfect for topping a serving of cobbler!
- Frozen Yogurt: For a tropical twist, try adding a scoop of Mango Strawberry Frozen Yogurt to your dessert plate.
- Coffee: Try a hot cup of coffee, or even Dalgona Coffee, for a delightful accompaniment to this bake!
How to Store and Reheat Cobbler
- To store the cobbler, cover it well and refrigerate it for up to 5 days. You can also store it covered at room temperature for 2 days.
- To reheat it, place the leftover cobbler in the oven and bake it at 375°F, until heated through.
Blueberry Rhubarb Cobbler
Ingredients
- 2 cups blueberries,, fresh or frozen
- 1 cup chopped rhubarb
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 cup white granulated sugar
- 1 egg,, lightly beaten
- 6 tablespoons butter,, melted
Instructions
- Preheat the oven to 375°F.
- Place blueberries and chopped rhubarb in the bottom of a medium-sized baking dish (roughly 6×10). Squeeze the fresh lemon juice over the fruit.
- In a medium bowl, mix together the flour, sugar, egg, and butter. The mixture should have a sandy texture. Top the fruit evenly with this mixture.
- Bake the cobbler in the preheated oven for 30 minutes, or until hot and bubbly. The topping will be slightly golden.
- Allow to cool slightly before serving with ice cream or fresh whipped cream.
Equipment
- Oven
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Summer Dessert Ideas
Who doesn’t love the fruity freshness of summer desserts? The sweet treats below are sure to wow you!
