Hot Honey Strawberry Rhubarb Cobbler

Live Local. Shop Local. Bee Local.

Ingredients for strawberry rhubarb cobbler with Fat Head Honey

There’s just something about picking the first rhubarb and strawberries of the season that makes you slow down and breathe a little deeper. This time of year, I can usually be found wandering the garden in my muck boots, basket in hand, plucking whatever’s ripe and ready—with the dogs following behind and a few bees buzzing nearby for good measure.

This cobbler recipe is part Nebraska, part South Carolina (where I spent years living and falling in love with all things cast iron and butter), and part sweet heat thanks to our Killer Bee Hot Honey. It’s the kind of simple, farmhouse dessert that makes you feel grounded—because sometimes, the best recipes come straight from the garden and get baked in a skillet that’s been seasoned by time and stories.

From Garden to Skillet

This cobbler starts with the good stuff: garden-fresh rhubarb, sweet local strawberries, real butter, and Fat Head Raw Honey. The flour we used came from Miller Dohrmann Farms just down the road. Bonus points if your strawberries came from the neighbor with the patch that always overflows.

Whisk, Pour, and Let the Magic Happen

This is an old-fashioned 1-cup-this, 1-cup-that kind of batter—no rolling pins, no stress. Just melt your butter right in the skillet, pour in the batter, and spoon that warm, honey-simmered fruit over the top. Don’t stir! The cobbler does all the work in the oven.

A Golden, Bubbling, Farmhouse Finish

Cast iron skillet with bubbling cobbler and Killer Bee Hot Honey.

There’s something nostalgic about pulling a cast iron skillet from the oven—golden and bubbling at the edges. That crisp crust, soft center, and pockets of juicy strawberry and rhubarb are hard to beat. This is the kind of dessert that makes you want to sit down, slow down, and savor.

“I’ve cooked a lot of things in this little blue-and-butter kitchen, but there’s nothing quite like the smell of honey, fruit, and butter baking together in cast iron. It reminds me of summers in the South, where cobbler wasn’t just dessert—it was a way of life.”

Kathy and Queen in The BeeKeeper’s Kitchen during recipe shoot.

Serve It Up Sweet (or With a Little Heat)

We use our Killer Bee Hot Honey for a sweet heat finish, but this cobbler works beautifully with plain raw honey too. Serve warm in a little bowl, top with whipped cream or ice cream, and—if you’re feeling bold—drizzle just a bit more hot honey on top for that perfect balance of sweet, spicy, and nostalgic.

A Note on Sweetness:

If your rhubarb is extra tart or you’re serving dessert-lovers who like it sweeter, you can add a few tablespoons of organic cane sugar to the batter or filling. This version leans on honey to let the fruit shine, but it’s flexible—like all good farmhouse recipes should be.

Serving bowl of cobbler topped with whipped cream and honey drizzle.

Hot Honey Strawberry Rhubarb Cobbler Recipe

Serves: 6–8
Prep Time: 15 minutes
Bake Time: 40–45 minutes

Fruit Filling:

3 cups chopped rhubarb
3 cups strawberries, hulled and sliced
1/3 cup Fat Head Raw Honey
1–2 teaspoons Killer Bee Hot Honey
1 tablespoon lemon juice (optional)
1 tablespoon arrowroot starch or cornstarch

Batter:

1 stick (1/2 cup) unsalted butter
1 cup all-purpose flour (or whole wheat pastry flour)
1 cup milk (any kind)
1/3 cup Fat Head Raw Honey
1 teaspoon baking powder
1/4 teaspoon salt

Optional Finishing Touch:

Extra drizzle of Killer Bee Hot Honey before serving

Instructions:

Preheat oven to 350°F.
Melt the butter in your 12” cast iron skillet on the stovetop while the oven heats.
In a saucepan, combine rhubarb, strawberries, raw honey, Killer Bee hot honey, lemon juice, and starch. Simmer 5–7 minutes until juicy and slightly softened.
In a bowl, whisk together flour, milk, raw honey, baking powder, and salt until smooth.
Once the butter is melted, remove skillet from heat. Pour the batter directly over the butter (don’t stir).
Spoon the fruit mixture evenly over the batter (still don’t stir—it rises through on its own).
Bake for 40–45 minutes, until golden and bubbling.
Serve warm with whipped cream or vanilla ice cream and a light drizzle of Killer Bee Honey if desired.

The Heart Behind It All

This cobbler is more than dessert—it’s a love letter to eating seasonally, growing your own food, and sharing the sweet stuff with people you love. Whether you picked your own strawberries or grabbed them from your favorite farmers market, this one’s for the locals.

Live local. Shop local. Bee local.