The rhubarb is coming up in my garden, and I wanted to start the season with something other than strawberry-rhubarb pie. I love strawberry and rhubarb together, but there are so many other ways to go with rhubarb. This gluten-free, dairy-free cobbler is a great combination of tart and sweet. I topped it with homemade vanilla ice cream, but to keep it dairy-free you can eat it plain or add coconut milk ice cream on top. Hello, summer!
Ingredients for the filling:
2 cups chopped rhubarb
4 cups mixed cherries and berries (I used Trader Joe’s frozen “Cherry Blend” which includes cherries, blueberries, raspberries, and blackberries)
1 tbs. arrowroot (or other) starch
1 tbs. maple syrup
Ingredients for the cobbler topping:
1½ cups almond flour
¼ tsp. salt
¼ tsp. baking powder
2 tbs. melted coconut oil
3 tbs. maple syrup
2 tbs. almond or rice milk
1 egg
- Preheat the oven to 350 degrees.
- Mix together the filling ingredients and pour them into an 8×8 pan.
- For the cobbler topping, mix together the dry ingredients in a small bowl. Set aside.
- Mix together the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
- Evenly cover the fruit with the cobbler topping.
- Bake for 30 to 40 minutes, until the topping is cooked through.
- Enjoy warm or at room temperature.
This post is part of What’s in the Box?, Mix It Up Monday, Melt in Your Mouth Monday, Real Food 101, Whole Foods Wednesday, Traditional Tuesdays, Seasonal Recipe Roundup, and Make Your Own! Monday.
This looks delicious…..eating it with my eyes!
Thank you!
That looks like a great seasonal dessert – lovely!
Thanks! It’s perfect this time of year.
I may go and check on my rhubarb tomorrow, though last time I did it was a little lack lustre.
Yum! I’ve got some rhubarb to use up too this weekend, and than I hope to stew and can the rest.
Do you can it as a sweetened compote?
I haven’t canned it before and haven’t actually come up with a plan yet, but it will be sweet, yes. Something to top yogurt or ice cream with later on in the year.
When you do come up with something, please post it!
I’m going to have to try your recipe with the almond flour… nice touch and looks great!
Thanks! I hope you like it.
I would definitely love these flavors together! Tickled to see you at Mix it up Monday!
Thanks!
This looks delicious! Thanks so much for sharing at Mix it up Monday
Thank you for hosting!
Wow! What a perfect treat
Thanks for sharing…and linking up!
Thanks! I cheated a little because the rhubarb wasn’t in my farm share, but I know others are getting rhubarb this time of year.
There are lots of folks getting rhubarb in their boxes…many of whom are on the hunt for recipes…I won’t tell that it didn’t come from your box
It is still equally as delicious!
Mmm… I do love a good cobbler in the summer. Cherries, berries, and rhubarb? Oh my. I need to hit the farmer’s market this weekend…
Thanks! I hope you like it. It’s a great combo.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
Yum. I added 1/2 cup chopped hazelnuts to the topping and used granulated sugar instead of maple syrup. We are not dairy-free, so I used butter and cow’s milk in place of the coconut oil and almond milk–baked it for about 40 minutes. My fruit was a mixture of peaches, rhubarb, strawberries, and blueberries: gorgeous AND tasty. Thanks very much!
That sounds so delicious! Thanks for sharing this variation.