Rhubarb Cobbler

RHUBARB-HONEY COBBLER~ Grain-free, Sugar-free

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It’s spring! Nothing says spring garden like harvesting one’s own rhubarb or buying this locally grown perennial … and then making cobbler!

It's spring! Nothing says spring garden like harvesting one's own rhubarb or buying this locally grown perennial.

Here’s a grain-free, sugar-free cobbler that’s the first dessert I personally want when rhubarb season rolls around.

Here's a grain-free, sugar-free cobbler that's the first dessert I personally want when rhubarb season rolls around.


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Rhubarb Cobbler
Rhubarb-Honey Cobbler- Grain-free
Preheat oven to 400 degrees Fahrenheit.
Servings: 4 servings
Author: Megan
Fruit Filling
Cobbler Topping
  1. In a 9 by 9" dish or round pie plate combine rhubarb and coconut oil by tossing together with two spoons. Roast in preheated oven 20 minutes.
  2. Meanwhile place water in a small dish and sprinkle gelatin over its surface to dissolve. Set aside.
Crust and Assembly
  1. Place dry ingredients in food processor, pulsing briefly to mix: coconut flour, flax seed meal, gelatin and sea salt.
  2. Add coconut oil and honey on top of dry ingredients. Pulse until dough comes together in clumps. Refrigerate 10 minutes.
  3. With two hands, separate dough into 4 equal pieces, patting each one into 1/4" thickness. Use a knife or cookie cutters to achieve desired shapes. (The dough is a little fragile and sticky, but not terribly. Just piece it together again if two pieces separate. It really gets beautiful when baked. You can create shapes on whatever surface is easy for you: a plate, open counter, cutting board, parchment paper etc.)
  4. Remove hot, roasted rhubarb from the oven. Reduce oven temperature to 375 degrees. Stir gelatin water and honey into roasted rhubarb, using two spoons. Top with pastry shapes. Bake until pastry is golden brown and rhubarb is bubbly, about 15 minutes.
  5. Serve warm or chilled. If you can wait, this cobbler is really yummy chilled. The gelatin sets up both the rhubarb goo and the crust, making the texture of both ideal.


Here's a grain-free, sugar-free cobbler that's the first dessert I personally want when rhubarb season rolls around.


Comments 22

  1. Megan can you believe I have never had rhubarb! What does it taste like? I’ll have to keep my eyes open for it at the farmer’s market so I can make this lovely dessert!

    1. I’m so glad you can possibly access it at the farmer’s market. It is native to Spain? (Is that where you are?) It’s lovely- very lemony but has some berry qualities, which is why it’s so often paired with strawberries or raspberries. It cuts like very tough celery, being a veggie. But transforms to being fruit-like when simmered or cooked in any way. But it’s also great savory, like with sauteed onions or in a stuffing.

      1. That sounds just divine! Yes I am in Spain. Was at the farmer’s market today and didn’t see any. I will ask around next week. Hopefully I can get my hands on some.

  2. What a delicious looking dessert! My neighbor always shares her rhubarb with us, and I am saving this recipe to try!

  3. Ohh fun! We got rhubarb transplants from my father in law last year so I’m hoping to use our own this year!

  4. This sound absolutely delicious! I adore cobblers and I love the filling in this one. Yum! Pinned it.

  5. Oh my goodness! I can eat this, I can eat this! 😉 LOL. #noeggs #sadeggallergy #gaps This looks so fantastic, Megan. Great job!

  6. I absolutely love rhubarb and get so excited when it’s finally in season here. This cobbler looks amazing. Pinned to make as soon as rhubarb shows up in the farmer’s markets!

  7. Oh my… YUM!!! Can’t wait to try this. My SIL grows rhubarb – I’ll have to sneak over and get some 😉

  8. Looks YUM. I was attracted to the “sugar-free” in the title BUT when you are diabetic the honey counts. Maybe put in “processed sugar-free”?

    Also, as is with our family, fructose malapsorption is an issue (and we grew up LOVING honey). Nature is cruel, right? Might I suggest malt rice syrup insytead of the honey for FODMAP dieters?

    1. Thanks for the suggestions. We also like to use hardwood-derived xylitol for those without IBS, who have diabetes or candida overgrowth.

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