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The moment the oven timer dings, a warm wave of sweet and tangy fragrance greets you—an irresistible combination of fresh strawberries and vibrant rhubarb mingling with a hint of buttery vanilla. As each spoonful melts in your mouth, the creamy richness of vanilla ice cream atop a gooey Strawberry Rhubarb Sourdough Cobbler takes dessert to a whole new level. This isn’t just any cobbler; it’s a celebration of flavors that dance together beautifully, making it the perfect treat for a cozy night in or a gathering with friends.

On a recent, particularly sunny afternoon, I found myself rummaging through my pantry, and there it was: some leftover sourdough discard—seemingly destined for the compost bin. Rather than tossing it aside, an idea sparked: why not create something delightful? This cobbler quickly became a crowd-pleaser, transforming humble ingredients into a sweet symphony. Join me as I guide you through this delightful recipe that will elevate your dessert game and leave everyone asking for seconds!

Why is Gooey Strawberry Rhubarb Sourdough Cobbler special?

Irresistible aroma fills your kitchen as it bakes, tempting everyone within reach. Unique twist on a classic, it incorporates sourdough discard for added depth and flavor. Short prep time, perfect for those busy evenings when you want homemade goodness without the fuss. Warm and gooey, this dessert pairs beautifully with vanilla ice cream for the ultimate indulgence. Crowd-pleaser guaranteed; serve at gatherings and watch your friends rave about it!

Gooey Strawberry Rhubarb Cobbler Ingredients

For the Fruit Filling
• Fresh strawberries – 1 lb (455g) quartered for a sweet, juicy base.
• Diced rhubarb – 2 1/2 cups (250g) brings a delightful tangy contrast.
• Granulated sugar – 2/3 cup (150g) enhances sweetness and balances flavors.
• All-purpose flour – 1/2 cup (65g) thickens the fruit mixture, keeping it gooey.
• Salted butter – 1/4 cup (58g) adds rich flavor and supports the bubbling goodness.
• Cornstarch – 1 tbsp (10g) helps achieve a beautifully thick texture.
• Vanilla extract – 2 tsp (8g) infuses aromatic warmth into the filling.
• Salt – 1/2 tsp (3g) enhances all the sweet and tart flavors.
• Juice of 1 lemon – Brightens the mixture and balances the sweetness.

For the Sourdough Topping
• All-purpose flour – 1 cup (130g) serves as the main ingredient for the topping.
• Quick-cooking or old-fashioned oats – 1/4 cup (25g) adds a delightful texture and chew.
• Brown sugar – 1/2 cup (120g) gives a deep, caramel-like sweetness.
• Granulated sugar – 1/2 cup (110g) further enhances sweetness in the topping.
• Baking powder – 1 1/2 tsp (6g) provides lift and fluffiness to the cobbler.
• Salt – 1/2 tsp (3g) rounds out the flavors in the topping.
• Sourdough discard – 3/4 cup (210g) is key for that unique tangy flavor in this gooey strawberry rhubarb cobbler.
• Melted salted butter – 1/2 cup (113g) ensures a luscious, buttery topping.

For the Finish
• Turbinado or coarse sugar – For topping, adds a lovely crunch when baked.
• Vanilla ice cream – Perfect for serving, elevating the dessert experience!

How to Make Gooey Strawberry Rhubarb Sourdough Cobbler

Preheat the oven to 350°F. Grease a 7.5×10.5” or 8×8” baking dish, or a 10” cast-iron skillet with butter. This prepares your dish for that golden, bubbly delight!
Combine the strawberries, rhubarb, sugar, flour, butter, cornstarch, vanilla, and salt in a large pan over medium heat. Cook for about 5-7 minutes, stirring regularly, until the mixture is bubbly and thickened.
Pour the fruit mixture into the prepared baking dish. Spread it into an even layer so every bite is packed with flavor, and set aside.
Mix the flour, oats, both sugars, baking powder, salt, sourdough discard, and melted butter in a large bowl. Stir until well combined; the mixture will be soft and gooey—perfect for topping!
Scoop portions of the cobbler topping onto the warm fruit layer in the baking dish, leaving some gaps for steam to escape during baking. This is where the magic happens!
Sprinkle turbinado or coarse sugar over the top, if desired, for that extra crunch and sweetness when baked. It’s a finishing touch to elevate your cobbler.
Bake at 350°F for 45-55 minutes. Place a baking sheet on the rack below to catch any drips, until the edges are bubbling and the top is golden brown and enticing.
Cool for 10-15 minutes after removing from the oven. This step is important as it helps the textures set, making for easier serving.
Serve warm with a delicious scoop of vanilla ice cream on top, if desired. The combination of warm cobbler and cold ice cream is simply heavenly!

Optional: Drizzle with a bit of honey for an extra touch of sweetness!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Gooey Strawberry Rhubarb Sourdough Cobbler components are perfect for meal prep enthusiasts! You can prepare the fruit filling (strawberries, rhubarb, sugar, flour, butter, cornstarch, vanilla, and salt) up to 24 hours in advance. Simply combine the ingredients in a pan and refrigerate them until you’re ready to bake. The cobbler topping can also be mixed ahead of time and stored in the refrigerator for up to 3 days; just keep it in an airtight container to maintain quality. When you’re ready to serve, follow the baking instructions, layering the topping on the fruit mixture, and bake until bubbly and golden. Enjoy the deliciousness with minimal effort, making your busy weeknights a little sweeter!

Expert Tips for Gooey Strawberry Rhubarb Sourdough Cobbler

Fresh Ingredients: Always use fresh strawberries and rhubarb for the best flavor. Frozen options can turn mushy and are less vibrant.

Watch the Bake: Keep an eye on your cobbler as it bakes. Ovens vary, and you want it bubbly and golden, not burnt—aim for 45-55 minutes.

Avoid Watery Filling: To prevent a watery filling, mix the strawberries and rhubarb with sugar and flour ahead of time. This allows the fruit to release juices while thickening!

Don’t Overmix: When mixing the topping ingredients, avoid overmixing. A soft, gooey texture is key for a delightful cobbler that turns out perfectly every time.

Serve Warm: Remember, this gooey strawberry rhubarb sourdough cobbler is best served warm! Let it cool just a bit before serving to enhance the flavors.

How to Store and Freeze Gooey Strawberry Rhubarb Sourdough Cobbler

Room Temperature: Allow the cobbler to cool completely before storing it loosely covered at room temperature for up to 2 days for the best texture.

Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to enjoy that fresh-out-of-the-oven taste again!

Freezer: You can freeze the cobbler for up to 3 months. Wrap it tightly in foil or plastic wrap, then place it in a freezer-safe container.

Reheating: To reheat, thaw in the fridge overnight, then bake at 350°F until warmed through, about 20-25 minutes—just like the original gooey strawberry rhubarb sourdough cobbler!

Gooey Strawberry Rhubarb Sourdough Cobbler Variations

Feel free to play around with this delightful recipe and make it your own!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious alternative that still delivers on taste.
Berry Boost: Mix in blueberries or blackberries for added depth and berry goodness that brightens every bite.
Brown Butter: Replace regular butter with brown butter for a nutty flavor that complements the fruit beautifully.
Coconut Sugar: Use coconut sugar in place of granulated sugar for a lower-glycemic option that offers a caramel-like sweetness.
Nutty Crunch: Add chopped nuts—like pecans or walnuts—into the sourdough topping for extra texture and flavor that delights.
Herbal Infusion: Toss in a pinch of fresh rosemary or thyme with the fruit for a surprising savory twist that elevates the sweetness.
Citrus Zest: Grate lemon or orange zest into the filling to brighten flavors and add a fragrant touch to your cobbler.
Spicy Kick: Incorporate a pinch of cayenne or ginger into the topping for a warm spice that tantalizes your taste buds.

What to Serve with Gooey Strawberry Rhubarb Sourdough Cobbler?

The delightful experience of enjoying this cobbler calls for some perfectly paired sides and treats to create a memorable meal.

Vanilla Ice Cream: The classic companion to warm cobbler, adding a creamy contrast to the tangy filling.
Whipped Cream: Light and airy, a dollop of whipped cream enhances the sweetness and adds a playful texture.
Fresh Mint: A sprinkle of chopped mint refreshes the palate and brightens each bite, elevating the overall experience.
Spiced Crumble Topping: For those who crave more crunch, a spiced crumble can add a nutty, buttery flavor contrast.
Lemonade: A glass of homemade lemonade balances the sweetness with its crisp citrus tang, making it refreshing.
Coffee or Tea: Brewed beverages create a comforting atmosphere, perfect for pairing with dessert after dinner.
Cheese Plate: A small cheese platter with brie or goat cheese offers the savory component your sweet spread craves.
Chocolate Drizzle: A drizzle of rich chocolate sauce over the cobbler adds a decadent touch and enhances the flavor.
Fruit Salad: A side of seasonal fruit salad introduces freshness and texture, rounding off the dessert experience beautifully.

Gooey Strawberry Rhubarb Sourdough Cobbler Recipe FAQs

What kind of strawberries should I use for the filling?
Absolutely! When selecting strawberries, look for bright red berries that have a sweet aroma. Avoid those with dark spots or signs of mold. If you can, opt for ripe local strawberries, as they tend to be sweeter and juicier, enhancing the overall flavor of your cobbler.

How long does Gooey Strawberry Rhubarb Sourdough Cobbler last?
If you store the cooled cobbler at room temperature, it will keep its delightful texture for about 2 days. If you’d like to make it last longer, transfer leftovers to an airtight container in the fridge, where it will stay fresh for up to 3 days—just remember to reheat it in the oven for that comforting, warm effect!

Can I freeze leftover cobbler?
Yes, you can freeze your gooey strawberry rhubarb sourdough cobbler! Simply allow it to cool completely, then wrap it tightly in foil or plastic wrap. Place it in a freezer-safe container, and it will remain good for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then bake it at 350°F for about 20-25 minutes until warmed through.

What should I do if my filling is too watery?
If you find your cobbler filling is a bit too runny, don’t worry! There are a couple of tricks to fix this. First, make sure to mix the sugar with the strawberries and rhubarb beforehand to draw out excess moisture—let it sit for about 10 minutes. Secondly, if you find it still too watery, adding an extra tablespoon of cornstarch can help thicken it up beautifully before baking.

Is this cobbler safe for my pets?
In general, while strawberries are safe for dogs in small amounts, rhubarb is highly toxic to pets. It’s crucial to keep any leftovers and your ingredients out of their reach to ensure their safety. And if you have any allergies to grains or dairy, feel free to substitute with your favorite alternatives to suit your dietary needs!

How do I know when my cobbler is done baking?
Great question! You’ll know your cobbler is ready when the edges are bubbling, and the top is a beautiful golden brown—about 45-55 minutes at 350°F. Keep an eye on it towards the end to avoid burning, and trust your nose; the delicious aroma will fill your kitchen and guide you to the right moment!