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overhead photo of a scoop of peach rhubarb cobbler in a bowl with vanilla ice cream on top

Peach Rhubarb Cobbler

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 1 hour
Servings 12
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
  2. Stir the cake mix, cold water, and melted butter in a large bowl until smooth.
  3. 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.
  4. Pour the cobbler batter evenly over the fruit.
  5. 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.
  6. 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.

Recipe Notes

  • *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.