Easiest Rhubarb Cherry Cobbler
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This is the Easiest Rhubarb Cherry Cobbler recipe you’ll ever make! It’s made with red tart cherries and rhubarb, while skipping the usual stovetop prep. The fruit goes straight into the baking dish, and the simple batter topping comes together in one bowl.
It’s a sweet, tangy, soft-on-the-inside, crisp-on-the-outside kind of dessert. Perfect for summer when you’re wanting rhubarb recipes!
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Why You’ll Love This Easiest Rhubarb Cherry Cobbler Recipe
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No pre-cooking required. The filling goes in as-is. No stove, no saucepan, no hassle.
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Quick to make. You only need about 10 minutes of hands-on time.
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Perfect texture. The cobbler topping turns golden and lightly crisp on the edges.
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Balanced flavor. Tart rhubarb and cherries pair perfectly with the sweet batter.
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It’s a reliable summer cobbler that doesn’t take over your kitchen.
Ingredients for the Easiest Rhubarb Cherry Cobbler
Easiest Rhubarb Cherry Cobbler Recipe
- 1 can (14.5 oz) Oregon Red Tart Cherries
- 1 can (14.5 oz) Oregon Rhubarb
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
Cobbler Topping
- 6 tablespoons butter, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar, use 2/3 cup if you want less sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk of choice, I used unsweetened almond milk
Instructions How to Make Our Easiest Rhubarb Cherry Cobbler
- Preheat oven to 350 degrees F. Spray a 9-inch baking pan with non-stick cooking spray.
Rhubarb Cherry Filling
- Drain the juice off of the one of the cans of either the rhubarb or cherries (leave one with juice) and pour both fruits into the prepared baking pan. Add the sugar and flour and stir together until combined. Prepare the cobbler topping.
Cobbler Topping
- In a large bowl mix together the flour, sugar, baking powder, milk, and melted butter together, making sure not to overmix the cobbler batter. Mixture should be runny/thin and a little lumpy.
- Pour the cobbler topping over the rhubarb cherry mixture. It’s ok if it doesn’t cover the edges completely.
- Bake at 350 degrees for about 45-55 minutes, until top is set and golden brown. Let cobbler sit for 15 minutes or so and serve warm, with a scoop of ice cream, or whipped topping if desired.
How to Store Easiest Cherry Rhubarb Cobbler
- This cobbler is best enjoyed warm, right after it’s baked, but for leftovers, you can store this cobbler covered, in the fridge for 4-5 days.
- To reheat this rhubarb cobbler, use either the microwave or oven. To reheat in the oven, allow the cobbler to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it’s browning too much).
More Variations
- To take it to the next level, top this summer cobbler with a scoop of vanilla ice cream or whipped cream!
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Swap in about 3 cups of frozen or fresh fruit if you prefer not to use canned.
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Add a dash of cinnamon or a splash of vanilla extract to the filling.
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Try a blueberry rhubarb version using one can of rhubarb and one can of blueberries (or fresh). The sweetness of the blueberries balances out the tart rhubarb nicely.
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For a warmer twist, use a peach cherry combo. Canned or fresh peaches with tart cherries work great and bring more of a late-summer flavor.
FAQs
Can I use fresh fruit instead of canned?
- Yes. Use about 3 cups of fresh rhubarb and cherries. If they’re very juicy, consider tossing them with an extra tablespoon of flour.
Is this cobbler recipe dairy-free?
- It can be. Use a plant-based milk and a dairy-free butter substitute.
Do I need to refrigerate it after baking?
- Yes. After the first few hours at room temperature, cover and store it in the fridge.
This rhubarb cherry cobbler is simple, flexible, and full of bright summer flavor. No stovetop steps, no complicated ingredients – just mix, pour, and bake.
If you try this recipe, tag me on Pinterest, Instagram, or Facebook. I love seeing what you’re baking up! And if you have any tips or twists, feel free to leave a comment below.
More Comforting Cobblers & Crisps
- Rhubarb Berry Crisp
- Best Fresh Strawberry Cobbler
- Easy Peach Cake Cobbler
- Grandma’s Classic Biscuit Apple Cobbler
- Homemade Blueberry Cobbler
- Easy Very Berry Biscuit Cobbler
- Quick & Easy Blueberry Crisp
Easiest Rhubarb Cherry Cobbler
Ingredients
EASIEST RHUBARB CHERRY COBBLER RECIPE
- 1 14.5 oz can Oregon Red Tart Cherries
- 1 14.5 oz can Oregon Rhubarb
- ⅔ cup granulated sugar
- ⅓ cup all-purpose flour
COBBLER TOPPING
- 6 tablespoons unsalted butter melted
- 1 cup all-purpose flour
- 1 cup granulated sugar use 2/3 cup if you want less sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk of choice I used unsweetened almond milk
Instructions
Instructions How to Make Our Easiest Rhubarb Cherry Cobbler
- Preheat oven to 350 degrees F. Spray a 9-inch baking pan with non-stick cooking spray.
RHUBARB CHERRY FILLING
- Drain the juice off of the one of the cans of either the rhubarb or cherries (leave one with juice) and pour both fruits into the prepared baking pan. Add the sugar and flour and mix together until combined. Prepare the cobbler topping.
COBBLER TOPPING
- In a large bowl mix together the flour, sugar, baking powder, milk, and melted butter together, making sure not to overmix the cobbler batter. Mixture should be runny/thin and a little lumpy.
- Pour the cobbler topping over the rhubarb cherry mixture. It's ok if it doesn't cover the edges completely.
- Bake at 350 degrees for about 45-55 minutes, until top is set and golden brown. Let cobbler sit for 15 minutes or so and serve warm, with a scoop of ice cream, or whipped topping if desired.
