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bowl of cobbler with a fork sticking out of it

Strawberry Rhubarb Cobbler

This easy strawberry rhubarb cobbler comes together quickly with just a few simple ingredients. It's a delicious dessert for spring and summer!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 50 minutes
Servings 12
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
  2. 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.
  3. Sprinkle the cake mix powder over all of that, then evenly pour the melted butter and cold water over the top.
  4. Bake for 45 minutes to an hour, until the top is lightly browned and the fruit juices are bubbling.
  5. 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.
  6. Serve with whipped cream or ice cream if desired.
  7. Uneaten dump cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.

Recipe Video

Recipe Notes

  • *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.