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This cherry rhubarb cobbler recipe is a delicious mix of flavors to celebrate the spring and summer growing seasons.
This gluten-free, dairy-free cherry rhubarb cobbler is a great combination of tart and sweet. It’s a delicious way to welcome the appearance of rhubarb during the springtime.
I love strawberry and rhubarb together, but there are so many other ways to go with rhubarb. This cobbler highlights several seasonal fruits, and the crumble topping is a delicious, nourishing addition.
Cherry Rhubarb Cobbler Tips
You can use any combination of cherries and berries to add flavor to this cobbler. I like to include mixed berries as well as cherries to complement the tart flavor of the rhubarb.
For the topping, sometimes I substitute shredded unsweetened coconut for the cornmeal.
This cherry rhubarb cobbler is delicious warm out of the oven, but it also tastes great at room temperature. Store the extras in the refrigerator, and reheat them briefly in the oven for a warm leftover dessert.
Top this cobbler with ice cream or whipped cream, or enjoy it plain. Coconut whipped cream is a delicious dairy free option. See my fruit pizza recipe for instructions about how to make coconut whipped cream.
Cherry Rhubarb 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.
Note: This recipe was first posted in 2012, and it was updated in 2019.