Rhubarb Cobbler – Gluten Free!
Cobbler is one of my favorite desserts! It screams summer because either peaches or berries are usually the star of the show. A dessert cobbler is usually fruit and sweet dough. Most southerners are going to add a scoop of vanilla ice cream on the top of this warm yummy goodness.
Our family recently discovered our new favorite cobbler star…”RHUBARB”. Rhubarb grows in stalks, varying in color from red to green with red streaks, and tastes like lemon. I know, crazy right? It is definitely on our “to grow” list next garden season! It is a perennial which is a big plus! The leaves on rhubarb stalks are not edible. They’re actually poisonous.
I think the sour lemon similarity with the sweet topping is what made us such huge fans. This is a very simple recipe and easy to get the kids involved. I usually cook this in a glass baking dish but cast iron will work great.
Ingredients you will need: rhubarb, almond flour, buckwheat flour, coconut sugar, aluminum free baking powder, sea salt, grass-fed butter, egg, and coconut almond milk or whole milk.
Wash and chop rhubarb into chunks. I go with about 1/2 inch, but go with however big you want the chunks. In the preheated oven, place your baking dish with the butter. Once it is melted, add the butter to the batter and place rhubarb in your preheated dish. Pour the batter over the rhubarb as evenly as you can.
Place in the oven and cook approximately 30 minutes or until topping is done. My boys love warm rhubarb cobbler with a glass of milk.
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Until next time, have a blessed day.