clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Cobbler Cake

  • Author: Meagan


It was a good eating Sunday – this recipe, borrowed from Dinner with Julie, was dessert after Marinated Flank Steak and Orzo With Roasted Vegetables (I totally forgot about the Beet Pickles which are still sitting on my counter).  I substituted in some whole wheat flour and it worked out great, but I would probably cook it a wee bit less next time, it’s just difficult to tell if the cake is done with all of the juicy fruit – I also think this is something that could easily be halved, which means I’m very likely to make it more often.  Enjoy!



Strawberry Rhubarb Cobbler Cake

1/2 c. butter, softened

1 1/2 c. sugar

4 eggs

Strawberry Rhubarb Cobbler Cake

1 t. vanilla

1 c. EACH flour AND whole wheat flour

2 t. baking powder

1/2 t. salt

2 c. EACH diced strawberries AND diced rhubarb

1/3 c. raw sugar (I used dry demerara)


Preheat the oven to 350 and spray a 9 x 13 cake pan.  In a large bowl beat together the butter and sugar for a couple of minutes until it starts to get fluffy.  Add in the eggs, one at a time, beating well in between until all are added and well combined, then beat in the vanilla.

Add in the flours, baking powder and salt and mix by hand (or on low) until everything is just combined.  Spread the batter into your prepared pan – it will be thick – then sprinkle the fruit evenly over the whole thing, followed by the raw sugar.  Bake for about 50 minutes until the cake bits spring back to a light touch (I left mine for almost an hour – a bit too much as noted), and then serve warm – with vanilla ice cream of course!

  • Category: Cakes, Strawberry, Rhubarb


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.