Gooey Strawberry Rhubarb Sourdough Cobbler
This Gooey Strawberry Rhubarb Sourdough Cobbler is a warm, cozy dessert made with a bubbling sweet and tart strawberry rhubarb filling and topped with a golden, crispy sourdough discard cobbler topping. The topping is soft on the inside with a light crunch on the edges, making it the perfect contrast to the gooey fruit filling. Serve it warm with a scoop of vanilla ice cream for the ultimate spring or summer dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Fresh or frozen strawberries
Fresh or frozen rhubarb
Granulated sugar
All-purpose flour
Salted butter
Cornstarch
Vanilla extract
Salt
Lemon juice
Oats, quick-cooking or old-fashioned
Brown sugar
Baking powder
Sourdough discard (substitution: Greek yogurt)
Turbinado or coarse sugar of choice, for topping
Vanilla ice cream, for serving
Why You’ll Love a Gooey Strawberry Rhubarb Sourdough Cobbler:
Sweet and Tart Perfection: Juicy strawberries and tangy rhubarb create a vibrant, nostalgic flavor pairing that’s both fresh and comforting.
Gooey and Warm Filling: The jammy, bubbling fruit filling turns lusciously gooey when baked — ideal for scooping into bowls.
Golden Sourdough Cobbler Topping: The sourdough discard adds a subtle tang and helps the topping bake up crisp, golden, and rustic.
Great Use for Sourdough Discard: A creative and delicious way to use up sourdough discard without letting it go to waste.
Easy to Prep Ahead: Both the fruit filling and cobbler topping can be prepared ahead of time — great for stress-free entertaining.
Perfect for Spring and Summer: A seasonal dessert that highlights the best of early summer produce.
Delicious with Vanilla Ice Cream: Serving it warm with a scoop of vanilla ice cream creates the perfect hot-and-cold contrast.
Minimal Cleanup: Bake it in a cast iron skillet or casserole dish and take it straight to the table — fewer dishes, more enjoyment.
Tips for Making a Gooey Strawberry Rhubarb Sourdough Cobbler:
Use Fresh or Frozen Fruit: Both fresh and frozen strawberries and rhubarb work well. If using frozen, thaw and drain slightly to prevent excess liquid.
Balance the Sweetness: Rhubarb is naturally tart, so taste your filling mixture before baking and adjust the sugar to your liking.
Add a Touch of Cornstarch: Mix a little cornstarch into the fruit filling to help thicken the juices as it bakes and create that gooey texture.
Incorporate the Sourdough Discard Well: Mix it into the cobbler dough for even distribution and a subtle tang that enhances the topping.
Bake Until Bubbly and Golden: Look for bubbling fruit around the edges and a deeply golden cobbler crust before removing from the oven.
Let It Rest Before Serving: Rest the cobbler for 10–15 minutes after baking to help the filling thicken slightly while still staying warm and gooey.
Serve with Ice Cream: A scoop of vanilla ice cream or whipped cream balances the tart fruit and adds a creamy finish.
Make Individual Portions: For a fun presentation, bake the cobbler in small ramekins or mini cast iron skillets.
How to Store a Gooey Strawberry Rhubarb Sourdough Cobbler:
Room Temperature: If you’re serving the cobbler within the same day, you can loosely cover it and leave it at room temperature for up to 6 hours.
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap. Keep refrigerated for up to 4–5 days.
Freezer: For longer storage, cool the cobbler completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating (Oven): To re-crisp the cobbler topping, reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
Reheating (Microwave): For a quicker option, microwave individual portions for 30–60 seconds. Note that the topping may soften rather than stay crispy.
Best Served Warm: This cobbler tastes best when slightly warm—perfect for topping with vanilla ice cream or whipped cream just before serving.
FAQs:
Q: Can I use frozen strawberries or rhubarb?
A: Yes! You can use frozen fruit—just thaw and drain it first to avoid excess liquid in the filling.
Q: What if I don’t have sourdough discard?
A: You can substitute Greek yogurt or buttermilk in equal amounts. The result will still be delicious, but you’ll miss the slight tang that sourdough adds.
Q: How do I know when the cobbler is done baking?
A: The topping should be golden and crisp, and the filling should be bubbling around the edges. This usually takes about 45–55 minutes at 350°F.
Q: Can I make this cobbler ahead of time?
A: Yes! Bake it a day in advance and store it in the fridge. Reheat it in the oven before serving for the best texture.
Q: What size baking dish should I use?
A: An 8x8” or similar-sized baking dish works well for this recipe. If doubling, use a 9x13” dish and adjust baking time slightly.
Q: Can I make individual portions?
A: Absolutely! Divide the filling and topping into ramekins and reduce the bake time by about 5–10 minutes.
Q: Do I need to peel the rhubarb?
A: No, peeling is not necessary. Just slice it into small pieces so it softens nicely while baking.
Q: What’s the best way to serve it?
A: Warm, with a big scoop of vanilla ice cream or a dollop of whipped cream—trust us, it’s the perfect pairing.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this gooey strawberry rhubarb sourdough cobbler. Happy baking!
