Rhubarb Blueberry Cobbler – A Cozy Classic with a Tangy Twist!

Before we dive into the buttery crumble topping and juicy berry filling, I just want to say… thank you. Whether you’re new here or have been following my kitchen adventures for a while, I’m so grateful you’re sharing this delicious journey with me! This Rhubarb Blueberry Cobbler is close to my heart – comforting, crowd-pleasing, and anything but boring!!

Want this recipe sent straight to your inbox? Make sure to subscribe below and get cozy, seasonal recipes like this one delivered right to your kitchen!

A Sweet-Tart Classic That Screams Summer

Let’s talk cobbler. This Rhubarb Blueberry Cobbler is the kind of dessert that takes very little effort but gives back in major flavor. It’s got that golden, buttery biscuit topping that’s crunchy on the edges and soft where it soaks up those glorious juices. And underneath? A jammy, jewel-toned filling with the perfect balance of sweet blueberries and tangy rhubarb.

Why You’ll Love This Recipe

It’s a true celebration of summer produce. That tangy-sweet filling is what dreams are made of—bold, fruity, and not too sugary. The topping is the stuff of farmhouse fantasies: crisp-edged, biscuit-soft, and just the right amount of buttery.

It comes together quickly and can be prepped ahead of time. No need for fancy equipment or baking wizardry. This is rustic comfort at its best.

The smell when this is in the oven is incredible! Think rich vanilla, buttery crust, and bubbling berries.

What Does Rhubarb Blueberry Cobbler Taste Like?

It’s like summer in a spoon. The rhubarb adds that signature tart zing, while the blueberries bring sweetness and deep berry flavor. Combined, they create this lush, slightly tangy compote that’s perfectly offset by the soft, golden biscuit topping. Add a scoop of vanilla ice cream? You’re in heaven.

Benefits of This Recipe

• Easy to make with pantry staples

• Uses fresh or frozen fruit

• Great for prepping ahead for gatherings

• Easily adaptable with other berries or stone fruits

• A perfect mix of tart and sweet

Ingredients List

For the filling:

• 3 cups chopped rhubarb (fresh or frozen)

• 2 cups fresh or frozen blueberries

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract

For the topping:

• 1 cup all-purpose flour

• ⅓ cup sugar

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ½ cup heavy cream (plus extra for brushing)

• 1 tablespoon turbinado sugar (for sprinkling)

Tools You’ll Need

• 8×8 inch baking dish (or similar)

• Mixing bowls

• Pastry cutter or fork

• Wooden spoon or spatula

• Measuring cups and spoons

Additions & Substitutions

• Swap blueberries for blackberries or raspberries.

• Use buttermilk instead of cream for a tangier topping.

• Add a pinch of cinnamon or cardamom for warmth.

• Vegan? Use plant-based butter and cream—works like a charm.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish.

2. Make the filling: In a mixing bowl, toss rhubarb, blueberries, sugar, cornstarch, lemon zest, juice, and vanilla. Spread evenly in your dish.

3. Prepare the topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Stir in the cream until just combined.

4. Assemble: Drop spoonfuls of the biscuit mixture over the fruit. It doesn’t need to be perfect—rustic is beautiful here! Brush tops lightly with extra cream and sprinkle with turbinado sugar.

5. Bake for 35–40 minutes, or until the topping is golden and the filling is bubbling.

6. Cool slightly before serving. Serve warm, ideally with ice cream or whipped cream.

What to Serve with Rhubarb Blueberry Cobbler

• Vanilla ice cream (my top pick!)

• Sweetened whipped cream

• A drizzle of cold cream

• Greek yogurt for a tangy twist

Tips for Perfect Cobbler

• Don’t overmix the topping—chunks of butter = flakiness!

• Taste your fruit. If your berries are super sweet, reduce the sugar slightly.

• Let it cool for at least 15 minutes to allow the juices to thicken.

• For extra texture, sprinkle slivered almonds or oats on the topping before baking.

Storage Instructions

• Store leftovers covered in the fridge for up to 4 days.

• Reheat individual servings in the microwave or warm in a 300°F oven.

• You can freeze it too! Just cool completely, wrap well, and freeze up to 3 months.

Frequently Asked Questions

Can I use only rhubarb or only blueberries?
Absolutely! If using all rhubarb, you may want to add a bit more sugar. All blueberries will be sweeter and softer in texture.

Can I make this gluten-free?
Yes! Use a good 1:1 gluten-free flour blend for the topping.

What if I don’t have heavy cream?
Milk or half-and-half will work, but the topping won’t be quite as rich.

Can I prepare it in advance?
Yes! Assemble the cobbler and refrigerate it (unbaked) for up to 24 hours. Bake just before serving.

Final Thoughts

This Rhubarb Blueberry Cobbler is rustic, reliable, and ridiculously good. It’s the kind of dessert that makes people linger at the table a little longer, spoon in hand, going back for seconds. And third helpings, if we’re being honest.

Looking for more cozy cobblers or peachy delights? You’ll love:

• Southern Peach & Blackberry Cobbler

• Skillet Brown Sugar Peach Crisp

• Vanilla-Maple Roasted Stone Fruit Crumble

If you make this, I’d LOVE to see it! Leave a review below and share a photo on Pinterest—don’t forget to tag it so I can cheer you on.

Nutritional Information (per serving, approx.)

• Calories: 280

• Carbohydrates: 38g

• Sugar: 24g

• Fat: 12g

• Protein: 2g

• Fiber: 3g

Rustic, fruity, and full of love—this cobbler is a hug in dessert form. Enjoy every bite!

Rhubarb Blueberry Cobbler

This easy Rhubarb Blueberry Cobbler is the perfect summer dessert—sweet, tart, and irresistibly juicy. Fresh rhubarb and blueberries bubble beneath a golden, buttery biscuit topping in this rustic treat that’s simple to make and absolutely delicious served warm with a scoop of ice cream.

Print Recipe Pin Recipe

Equipment

• 8x8 inch baking dish or round pie dish
• Mixing bowls
• Measuring cups and spoons
• Pastry cutter or fork
• Spoon or spatula
• Zester or grater (for lemon zest)

Ingredients

  

• For the Filling:
• 3 cups chopped rhubarb fresh or frozen
• 2 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• For the Topping:
• 1 cup all-purpose flour
• ⅓ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter cubed
• ½ cup heavy cream plus extra for brushing
• 1 tablespoon turbinado sugar optional, for sprinkling

Instructions

 

• Preheat the oven to 375°F (190°C) and lightly grease your baking dish.
• In a bowl, mix rhubarb, blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla. Spread the mixture evenly into the baking dish.
• In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Stir in the cream just until the dough comes together.
• Drop spoonfuls of the topping over the fruit filling. It's okay if some fruit shows through.
• Brush the topping with a bit of cream and sprinkle with turbinado sugar if using.
• Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbling.
• Let cool for 10–15 minutes before serving. Serve warm with ice cream or whipped cream.

Notes

You can use frozen rhubarb or blueberries—no need to thaw first.

For a more tart cobbler, add more rhubarb or reduce the sugar slightly.

Buttermilk can be used in place of cream in the topping.

Store leftovers covered in the refrigerator for up to 4 days.

To reheat, warm individual portions in the microwave or the whole dish in a 300°F oven until heated through.

This cobbler freezes well after baking—wrap tightly and freeze for up to 3 months.