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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

By Traeger Kitchen

There's nothing like an old-fashioned cobbler. Take sweet strawberries and tart rhubarb, pile it high with a buttery topping, add an infusion of robust smoke, and you've got a fruit dessert with a hearty twist.

Prep Time

20 Minutes

Cook Time

30 Minutes




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Units of Measurement:
unsalted butter, for greasing
1/2 Cup granulated sugar
2 Tablespoon quick cooking tapioca
Pinch kosher salt
4 Cup fresh rhubarb, trimmed and diced
2 1/2 Cup strawberries, hulled and quartered
1 Tablespoon orange liqueur (optional)
Cobbler Dough
1 Large egg, beaten
1/4 Cup heavy cream, half-and-half, or milk
1/2 Teaspoon vanilla extract
1/4 Teaspoon almond extract
1 Cup all-purpose flour
2 Tablespoon granulated sugar, plus more for sprinkling
1 1/2 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
1/4 Teaspoon kosher salt
4 Tablespoon unsalted butter, chilled and cubed


  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Generously butter a 2-quart baking dish or 6 ramekins or individual gratin dishes.

    350 ˚F / 177 ˚C

    •  unsalted butter, for greasing

  • 2

    Make the filling: In a large bowl, stir together the sugar, tapioca, and salt. Using a rubber spatula, gently fold in the rhubarb, strawberries, and orange liqueur, if using.

    • 1/2 Cup granulated sugar

    • 2 Tablespoon quick cooking tapioca

    • Pinch kosher salt

    • 4 Cup fresh rhubarb, trimmed and diced

    • 2 1/2 Cup strawberries, hulled and quartered

    • 1 Tablespoon orange liqueur (optional)

  • 3

    Make the cobbler dough: In a small bowl, whisk together the egg, heavy cream, vanilla, and almond extract.

    • 1 Large egg, beaten

    • 1/4 Cup heavy cream, half-and-half, or milk

    • 1/2 Teaspoon vanilla extract

    • 1/4 Teaspoon almond extract

  • 4

    In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to mix. Add the butter and use a pastry blender to cut into the dry ingredients until the mixture resembles coarse crumbs. Add the wet ingredients and stir with a fork until just combined.

    • 1 Cup all-purpose flour

    • 2 Tablespoon granulated sugar, plus more for sprinkling

    • 1 1/2 Teaspoon baking powder

    • 1/2 Teaspoon ground cinnamon

    • 1/4 Teaspoon kosher salt

    • 4 Tablespoon unsalted butter, chilled and cubed

  • 5

    Pour the filling and any accumulated juices into the prepared baking dish or divide between the ramekins. Scoop dollops of the batter on top and sprinkle with more sugar.

  • 6

    Place the baking dish or ramekins directly on the grill grates. Close the lid and bake until the filling is bubbling and the topping is golden brown, 30-35 minutes. Let cool slightly before serving. Enjoy!

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