This strawberry rhubarb cobbler is a quick and easy dessert that comes together in just a few minutes with simple ingredients. Use fresh or frozen fruit for this recipe—it’s delicious either way!
Whether you call this recipe a cake mix cobbler or a strawberry rhubarb dump cake (with jello!), this is one of the all-time easiest and most delicious desserts you’ll ever make.
Why you’ll love this recipe:
- Even if you’re not a regular baker, this recipe is easy enough that anyone can make it
- You can use fresh or frozen rhubarb and strawberries, so it’s perfect any time of year
- This is a great make-ahead dessert because it stores really well in the fridge for several days
How to make your cobbler
- Layer rhubarb and strawberries in a baking dish
- Sprinkle sugar and jello over the top
- Evenly top with cake mix
- Pour water and melted butter over the top
And that’s it! Bake for about 45 minutes, until the juices are bubbling and the top is golden like in the photo above.
How to store your cobbler
Uneaten cobbler can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.
You can freeze individual portions in airtight containers to make serving easier. Defrost in the microwave or just leave it on the counter until it’s soft enough to eat.
Recipe notes and tips
• Use either yellow or white cake mix for this recipe. (I used yellow.) A spice cake mix works too.
• I used half strawberries and half rhubarb here but you can adjust that proportion as long as you use 4 cups of fruit total.
• You’ll need roughly 15 to 16 ounces of fruit total to get 4 cups.
• Taste your berries and if they’re really sweet you can use a little less sugar. If they’re not so sweet you can add more sugar (up to 3/4 cup total). You’ll also probably need more sugar if you use more rhubarb and fewer berries.
• Fresh and/or frozen fruit is fine. If you use frozen, don’t defrost it first. I typically use frozen rhubarb and fresh strawberries but use whatever you have.
• Slice the rhubarb in roughly 1/4 inch slices. Slice the berries into bite-sized pieces.
• I strongly recommend using salted butter in this recipe. If you only have unsalted butter, mix 1/4 teaspoon of salt into the melted butter.
What is rhubarb?
Technically, rhubarb is a vegetable. (A vegetable is defined as anything that is the root, stem, or leaf of a plant.) Note that only the stalks of a rhubarb plant should be eaten; the leaves are poisonous.
Rhubarb looks a little like red celery and has a very sour taste on its own. You pretty much have to add some kind of sugar to rhubarb to make it edible.
Can I freeze rhubarb?
YES! You can absolutely freeze rhubarb.
I buy rhubarb fresh, chop it into pieces, and store in freezer bags all year. It freezes beautifully.
When I bake with frozen rhubarb, I never defrost it first (unless I’m using a recipe that specifically says to defrost it.)
Did you make this easy strawberry rhubarb cobbler? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
This easy strawberry rhubarb cobbler comes together quickly with just a few simple ingredients. It's a delicious dessert for spring and summer!
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 3- ounce box strawberry jello or any red jello
- 1/2 cup granulated sugar
- 15.25- ounce box white or yellow cake mix*
- 1/2 cup butter melted (salted butter is better here)
- 2 cups cold water
- Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Arrange the strawberries and rhubarb in an even layer in the bottom of the prepared baking dish. Sprinkle the powdered jello over that, then top with the sugar.
- Sprinkle the cake mix powder over all of that, then evenly pour the melted butter and cold water over the top.
- Bake for 45 minutes to an hour, until the top is lightly browned and the fruit juices are bubbling.
- It’s possible to serve the cobbler warm but it’s MUCH easier to serve if you chill it for a couple of hours (or overnight), until it sets up a bit.
- Serve with whipped cream or ice cream if desired.
- Uneaten dump cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.
- *I used Betty Crocker Super Moist yellow cake mix. White cake mix is also fine to use (your topping will just be a different color than mine). Even spice cake mix is delicious if you like fruit with warming spices.
- You can adjust the proportion of berries and rhubarb as long as you use roughly 4 cups of fruit total. (I love half and half but if you prefer less rhubarb and more strawberries that’s totally fine!)
- You’ll need roughly 15 to 16 ounces of fruit total to get 4 cups.
- Taste your berries and if they’re really sweet you can use a little less sugar. If they’re not so sweet you can add more sugar (up to 3/4 cup total). You’ll also probably need more sugar if you use more rhubarb and fewer berries.
- Fresh and/or frozen fruit is fine. If you use frozen, DON’T DEFROST IT FIRST. I typically use frozen rhubarb and fresh strawberries but use whatever you have.
- Slice the rhubarb in roughly 1/4 inch slices.
- Slice the berries into bite-sized pieces.
- I strongly recommend using salted butter in this recipe. If you only have unsalted, mix 1/4 teaspoon of salt into the melted butter.