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

Scale

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

Cook Mode Prevent your screen from going dark

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.