This rhubarb cherry berry cobbler recipe is a delicious mix of flavors to celebrate the spring and summer growing seasons.
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. This is such a delicious way to celebrate the flavors of spring!
Rhubarb Cherry Berry Cobbler
Ingredients for the filling
- 2 cups chopped rhubarb
- 4 cups mixed cherries and berries (e.g. cherries, blueberries, raspberries, and blackberries)
- 1 tbs arrowroot starch
- 1 tbs maple syrup
Preheat the oven to 350 degrees.
Mix together the filling ingredients and pour them into an 8x8 inch 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 35 to 40 minutes, until the topping is cooked through.
Enjoy warm or at room temperature.