Cherry Rhubarb Cobbler

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This cherry rhubarb cobbler recipe is a delicious mix of flavors to celebrate the spring and summer growing seasons.

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.

This rhubarb cherry berry cobbler recipe is a delicious mix of flavors to celebrate the spring and summer growing seasons.

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.

If you have extra rhubarb, try these gluten-free strawberry rhubarb muffins.

Cherry Rhubarb Cobbler

This cherry rhubarb cobbler recipe is a delicious mix of flavors to celebrate the spring and summer growing seasons.
Print Recipe
Cherry Rhubarb Cobbler in a bowl
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

Recommended Equipment

Ingredients

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

Ingredients for the cobbler topping

  • 1/2 cup cornmeal
  • 1/2 cup rolled oats
  • 1/2 cup gluten-free flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 2 tbs melted coconut oil
  • 3 tbs maple syrup
  • 2 tbs coconut milk or other milk
  • 1 egg

Instructions

  • Preheat the oven to 350 degrees.
  • Mix together the filling ingredients and pour them into an 8×8 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.

Approximate Nutrition Info

Calories: 273kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 308mg | Fiber: 7g | Sugar: 18g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 2mg
Servings: 6
Calories: 273kcal

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Note: This recipe was first posted in 2012, and it was updated in 2019.

25 Comments

  1. I accidentally picked up frozen rhubarb the other day and wasn’t sure what to do with it! Now I’ve got something to try!

    1. I hope you like it, Kelli! That’s funny – I can never find frozen rhubarb when I’m looking for it. πŸ™‚

  2. I love strawberry rhubarb everything so I’m sure I would love this! This looks so good πŸ™‚

  3. 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!

  4. 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…

    1. 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.

      1. 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 πŸ˜‰ It is still equally as delicious!

  5. I would definitely love these flavors together! Tickled to see you at Mix it up Monday!

  6. I’m going to have to try your recipe with the almond flour… nice touch and looks great!

  7. Yum! I’ve got some rhubarb to use up too this weekend, and than I hope to stew and can the rest.

      1. 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.

      1. I may go and check on my rhubarb tomorrow, though last time I did it was a little lack lustre.

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