There’s something incredibly comforting about warm cobbler fresh from the oven, and today, I’m sharing one that holds a special place in my heart: Southern Peach Cobbler with Rhubarb. This recipe is a sweet tribute to summer’s finest fruits, with that irresistible golden crust and juicy filling that makes every bite feel like a warm hug. I’m so grateful you’re here, and I can’t wait for you to try this one.
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Why This Southern Peach Cobbler Deserves a Spot in Your Kitchen
Southern Peach Cobbler with Rhubarb blends two classic summer ingredients—sweet peaches and tangy rhubarb—into a dessert that’s anything but boring. I promised you versatile, and here’s proof! It’s got that old-school Southern charm with a twist, giving you a buttery, crisp topping and a fruity filling that’s equal parts sweet and tart.
The taste? Imagine warm peaches melting in your mouth, balanced by the bright zing of rhubarb. It’s comforting, lively, and downright addictive. The smell when this is in the oven is incredible!
Why You’ll Love This Recipe
Perfect balance of sweet and tart
Crust is golden, buttery, and slightly crisp
Easy to make with simple pantry staples
Great way to use up fresh or frozen fruit
Feels like summer in every bite
What You’ll Need
Ingredients
For the filling:
4 cups sliced fresh peaches (or frozen, thawed and drained)
2 cups chopped rhubarb (about 4–5 stalks)
3/4 cup granulated sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon
1 tsp vanilla extract
Juice of 1/2 lemon
For the topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk (whole milk preferred)
Tools You’ll Need
9×13 baking dish
Mixing bowls
Whisk or fork
Spatula
Oven
Ingredient Swaps and Additions
Peaches: Feel free to swap with nectarines or a mix of stone fruits
Rhubarb: Can’t find it? Add raspberries for tartness or simply increase the peach quantity
Gluten-Free: Use a 1:1 gluten-free flour blend
Dairy-Free: Substitute butter and milk with plant-based alternatives
How to Make Southern Peach Cobbler with Rhubarb
Step 1: Prepare the Filling
In a large bowl, combine the sliced peaches, rhubarb, sugar, cornstarch, cinnamon, vanilla, and lemon juice. Mix well and pour into a greased 9×13 baking dish.
Step 2: Make the Topping
In another bowl, whisk together the flour, sugars, baking powder, and salt. Add melted butter and milk, stirring until just combined. The batter will be thick and spreadable.
Step 3: Assemble and Bake
Spoon the topping evenly over the fruit. Don’t worry if some fruit peeks through—it’s part of the charm! Bake at 375°F (190°C) for 40–45 minutes or until the top is golden and the filling is bubbling.
Step 4: Cool and Serve
Let it rest for 10–15 minutes before serving. Trust me, it’s worth the wait.
What to Serve with This Cobbler
A big scoop of vanilla ice cream
Whipped cream with a sprinkle of cinnamon
A drizzle of caramel sauce
Or just by itself, warm and straight from the dish
Tips for Perfect Cobbler Every Time
Use ripe but firm peaches for the best texture
Don’t overmix the topping—it should be a bit rustic
Taste your fruit before baking; if it’s very tart, you might add a touch more sugar
Let it rest after baking for the filling to thicken
How to Store It
Fridge: Store covered in the refrigerator for up to 4 days
Freezer: You can freeze it, but the topping texture may soften. Reheat in the oven to crisp it up
Reheat: Warm individual servings in the microwave or oven until heated through
Frequently Asked Questions About Southern Peach Cobbler
Can I make this ahead of time?
Yes! You can prep the filling and topping separately and refrigerate. Assemble just before baking.
Can I use canned peaches?
You can, but drain them well and reduce the sugar in the filling by about 1/4 cup.
How do I know when it’s done?
The topping should be golden brown and the fruit filling should be bubbling up around the edges.
Final Thoughts
This Southern Peach Cobbler with Rhubarb is a seasonal must-make that’s bursting with flavor, simplicity, and Southern soul. Whether you serve it at a summer barbecue or just enjoy it curled up on the couch, it delivers pure comfort with every bite.
If you’re as obsessed with peaches as I am, be sure to check out my Peach Upside Down Cake and Peach Crumble Bars too—both equally delightful and perfect for any occasion.
Share Your Southern Peach Cobbler Creations!
Did you make this cobbler? I’d love to see it! Leave a review below and share your photos on Pinterest—tag me so I can admire your delicious work!
Nutritional Information (Approximate per serving)
Calories: 290
Fat: 11g
Carbohydrates: 45g
Sugar: 28g
Protein: 2g
Fiber: 2g
There you have it—simple, soulful, and oh-so-good. Happy baking!
Southern Peach Cobbler with Rhubarb
Description
A delightful twist on a classic, this Southern Peach Cobbler with Rhubarb balances the sweetness of ripe peaches with the tart zing of rhubarb. Topped with a buttery golden crust, it’s an easy and nostalgic dessert perfect for summer dinners, potlucks, and cozy weekends.
Ingredients
- For the filling:
- 4 cups fresh peaches (sliced (or frozen, thawed and drained))
- 2 cups chopped rhubarb (about 4–5 stalks)
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Juice of 1/2 lemon
- For the topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 1 stick unsalted butter, melted
- 1/2 cup whole milk
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine sliced peaches, chopped rhubarb, sugar, cornstarch, cinnamon, vanilla, and lemon juice. Toss to coat evenly and pour into the prepared baking dish.
- In a separate bowl, whisk together flour, both sugars, baking powder, and salt. Stir in melted butter and milk until a thick batter forms.
- Spoon the topping evenly over the fruit mixture. It doesn’t have to be perfect—some fruit peeking through is fine.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool for at least 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
Fruit Options: Swap in nectarines or berries if peaches or rhubarb aren’t available.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Substitute butter and milk with plant-based options.
Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave.
Make Ahead: You can prep the filling and topping ahead separately and assemble before baking.
