Looking for a quick dessert recipe? Try this easy peach rhubarb cobbler! This recipe comes together in about 15 minutes using cake mix, jello, and fresh or frozen fruit.
If you love fruit cobblers but don’t always have time to bake one from scratch, you’ll love this easy twist on the classic. It’s perfect for last-minute gatherings and you can enjoy it any time of year!
Why you’ll love this cake mix cobbler recipe:
- It’s so easy to make it’s basically foolproof
- It’s easiest to serve after chilling for awhile so it’s a great make-ahead dessert
- This cobbler can feed a crowd so it’s perfect for potlucks and summer barbecues
How to make your cobbler
- Stir cake mix, cold water, and melted butter in a large bowl until smooth
- Arrange peaches and rhubarb in the bottom of a 13- by 9-inch baking dish
- Sprinkle jello powder and granulated sugar evenly over the fruit
- Pour the cobbler batter evenly over the fruit
Bake for 45 minutes to 1 hour; the cobbler is done when the top is lightly browned and the fruit juices are bubbling around the edges of the pan. See the photo below for reference.
How to store your cobbler
Uneaten peach rhubarb cobbler can be stored in the fridge, covered, for 4 or 5 days. Be sure to cool your cobbler to room temperature before covering and refrigerating.
It can also be frozen for up to 2 months. I like to portion it into individual airtight containers to freeze it so I can just defrost the amount I want to eat.
Recipe notes and tips
• You’ll need about 14 to 16 ounces of fruit for this recipe.
• You can use more rhubarb and fewer peaches if you want as long as you have about 4 cups total. (If you use more rhubarb you’ll probably want to add a little more sugar.)
• If you use frozen rhubarb and/or peaches, DO NOT defrost before assembling your cobbler. Just layer them in the pan while they’re still frozen.
• If you only have unsalted butter, mix in a 1/2-teaspoon of salt after melting.
• Peach jello can be hard to find; if you can’t find it you can substitute a different jello flavor.
• It’s possible to serve this cobbler warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit.
• To make this cobbler even faster, instead of mixing the cake mix, butter, and water together you can just sprinkle the cake mix evenly over the fruit/sugar/jello. Pour the melted butter and water over that. You might end up with a few pockets of dry cake mix but I actually love it that way.
Recipe variations
This recipe is very, very easy to adapt to your own personal taste. Here are a few ways to vary it:
• Use strawberries (or any berry) in place of the peaches/and or rhubarb
• Swap in raspberries (or any berry) for half of the peaches
• Use strawberry jello (or any flavor of jello) in place of the peach jello
• Sub white cake mix or even spice cake mix for the yellow cake mix
How to use frozen fruit in a cobbler
This recipe works well with either fresh or frozen fruit (or even a combination of the two!). If you opt to use frozen fruit, DO NOT THAW THE FRUIT FIRST.
Put the frozen peaches and/or rhubarb directly into your baking dish and just proceed with the recipe as written.
A few more cobbler recipes you might enjoy
Cake Mix Blueberry Cobbler
Rhubarb Cobbler
Pineapple Cobbler
Easy Strawberry Cobbler
Did you make this easy rhubarb peach cobbler? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Enjoy this irresistible, easy-to-make peach rhubarb cobbler. Using a cake mix and jello for ease, and fresh or frozen fruit, this is a delicious dessert for any time of year.
- 3 cups sliced fresh or frozen peaches
- 1 cup chopped fresh or frozen rhubarb
- 3- ounce box peach jello
- 1/4 cup granulated sugar
- 1 13.25-ounce box white or yellow cake mix*
- 1 1/2 cups cold water
- 1/2 cup salted butter melted
- Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Stir the cake mix, cold water, and melted butter in a large bowl until smooth.
- Arrange the peaches and rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello powder over that, then evenly top with the sugar.
- Pour the cobbler batter evenly over the fruit.
- Bake for 45 minutes to an hour, until the top is lightly browned and the fruit juices are bubbling around the edges of the cobbler.
- Uneaten peach rhubarb cobbler can be stored in the fridge, covered, for 4 or 5 days or frozen (in an airtight container) for up to 2 months.
- *I used Betty Crocker Super Moist yellow cake mix but you can use whatever brand you like as long as the box is roughly 13.25 ounces.
- You’ll need about 14 to 16 ounces of fruit to get 4 cups; you can use more rhubarb and fewer peaches if you want as long as you have about 4 cups total. (If you use more rhubarb you’ll probably want to add a little more sugar.)
- If you use frozen rhubarb and/or peaches, DO NOT defrost before making your cobbler.
- If you only have unsalted butter, mix in 1/2-teaspoon salt after melting.
- If you can’t find peach jello you can sub a different flavor; strawberry jello is delicious here.
- It’s possible to serve the rhubarb peach cobbler warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit.
- To make this cobbler even faster, instead of mixing the cake mix, butter, and water together you can just sprinkle the cake mix evenly over the fruit/sugar/jello. Pour the melted butter and water over that. You might end up with a few pockets of dry cake mix but I actually love it that way.
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