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Strawberry Rhubarb-Maple Syrup Cobbler has the jammiest fruit filling and perfectly cooked cobbler biscuits on top — with crispy, golden-brown exterior and a tender light interior. Enjoy this tart-sweet spring and summer dessert that’s naturally sweetened and grain-free.
This Paleo and Vegan Rhubarb Cobbler has been a family favorite for years. We love that it’s egg-free, dairy-free, Gluten-free, and perfect for that backyard or locally grown rhubarb that comes up each spring in volumes! Top this delicious and special dessert with dairy-free ice cream, or enjoy leftovers for an amazing breakfast treat.
Ingredients in Strawberry Rhubarb Cobbler
It’s spring! Nothing says spring garden like harvesting one’s own rhubarb or buying this locally grown perennial … and then making cobbler!
The fruit filling and topping for this cobbler uses:
- fresh rhubarb
- maple syrup
- strawberries, fresh or frozen
- gelatin and/or instant tapioca pearls — depending on diet, one or both of these are used for the best fruit texture (details in recipe)
- coconut oil, or olive oil/butter if preferred
- blanched almond flour (this is the best one)
- arrowroot flour, or tapioca flour
- baking powder
- coconut sugar, or maple sugar
- quality salt
- non dairy creamy milk of choice, such as almond or coconut
How to make Strawberry Rhubarb-Maple Syrup Cobbler
Find the fully detailed instructions below in the Recipe card. But, here are the basic easy steps:
- Roast rhubarb in baking dish for 20 minutes. (Exact details below. Roasting is easy, and it gives the best texture and flavor!)
- Remove hot, roasted rhubarb from the oven. Toss strawberries, tapioca pearls, gelatin, water and maple syrup into roasted rhubarb, using two spoons.
- While rhubarb roasts: In a large mixing bowl, combine almond flour, arrowroot or tapioca, baking powder, coconut sugar and salt. Using a pastry cutter, food processor or two knives, cut the coconut oil into the flour mixture until it’s well mixed in, and you have a crumbly looking flour. Stir in the milk until it comes together as a dough.
- Scoop dough into 9 sections for a square dish, or fewer for a round dish. With each one, pat into a patty shape about 2/3″ thick. Place on top of rhubarb and strawberries in dish, and repeat until all of the dough is evenly placed.
- Bake 25 to 30 minutes, or until the cobbler is golden brown, and the rhubarb and juices underneath are bubbly.
- Cool on rack about 60 minutes, or fully cool for the thickest jammiest fruit underneath. Serve topped with optional ice cream.
Leftovers
Cover, and store leftovers in the fridge for up to 3 days.
How to serve Rhubarb Cobbler
Strawberry Rhubarb-Maple Syrup Cobbler is wonderful topped with ice cream!
The best ice cream flavors for this cobbler are Paleo Vanilla Ice Cream or Paleo Cinnamon Ice Cream — both make a smashing dessert.
Strawberry Rhubarb-Maple Syrup Cobbler (Gluten-free, Paleo, Vegan)
Equipment
- pastry cutter -- or, a food processor/two knives may also be used
- baking dish 9" by 9" square dish or round pie plate
Ingredients
- 6 to 7 cups rhubarb chopped
- ⅓ cup maple syrup
- 2 cups strawberries cut in half, fresh or frozen
- ¼ cup water
- 1 teaspoon gelatin or for Vegan, add an extra 2 teaspoons tapioca pearls
- 2 Tablespoons coconut oil or olive oil/butter if preferred
- 1 Tablespoon + 1 teaspoon instant tapioca pearls or if preferred: increase gelatin an additional 2 teaspoons
- 1-½ cups blanched almond flour <— This one is the best brand, for sustainability and price.
- ½ cup arrowroot flour or tapioca flour
- 1-½ teaspoons baking powder
- ¼ cup coconut sugar or maple sugar
- ¼ teaspoon good quality salt based on preference
- ¼ cup + 2 Tablespoons coconut oil refined, solid at room temp.
- ⅓ cup non dairy creamy milk of choice such as almond or coconut
Instructions
- Preheat oven to 400℉. In a 9" by 9" dish or round pie plate combine rhubarb and coconut oil (or fat of choice) by tossing together with two spoons. Roast in preheated oven 20 minutes.
- Meanwhile place water in a small dish or Pyrex style measuring cup and sprinkle gelatin over its surface to dissolve. After one minute, stir together. Set aside.
- While rhubarb roasts: In a large mixing bowl, combine almond flour, arrowroot or tapioca, baking powder, coconut sugar and salt. Using a pastry cutter or two knives, cut the coconut oil into the flour mixture until it's well mixed in, and you have a crumbly looking flour. Stir in the milk until it comes together as a dough.
- Remove hot, roasted rhubarb from the oven. Reduce oven temperature to 375℉. Toss strawberries, tapioca pearls, gelatin water and maple syrup into roasted rhubarb, using two spoons.
- Scoop dough into 9 sections for a square dish, or fewer for a round dish. With each one, pat it between your palms to flatten into a patty shape about ⅔" thick. Place on top of rhubarb and strawberries in dish, and repeat until all of the dough is evenly placed.
- Bake 25 to 30 minutes, or until the cobbler is golden brown, and the rhubarb and juices underneath are bubbly.
- Cool on rack about 60 minutes, or fully cool for the thickest jammiest fruit underneath. Serve topped with optional ice cream. Chilled leftovers are also great (even for breakfast). Cobbler keeps, covered in the fridge, for up to 3 days.
Nutrition
Pin Paleo Vegan Strawberry Rhubarb-Maple Syrup Cobbler here:
More naturally sweetened rhubarb recipes
naturalfitfoodie says
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!
Megan Stevens says
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.
naturalfitfoodie says
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.
Megan Stevens says
Yes, hope you can and have fun with it!
Faith says
I love that it is grain-free! Looks delicious!
Megan Stevens says
Thanks, Faith!
hippygirl says
What a delicious looking dessert! My neighbor always shares her rhubarb with us, and I am saving this recipe to try!
Megan Stevens says
Great! Love neighbors like that! 😉
Renee Kohley says
Ohh fun! We got rhubarb transplants from my father in law last year so I’m hoping to use our own this year!
Megan Stevens says
Yay!! I love what an easy and abundant crop the plants produce!
linda spiker says
Always making healthy look delicious!
Megan Stevens says
Always so sweet, Linda; thank you!!
Emily @ Recipes to Nourish says
This sound absolutely delicious! I adore cobblers and I love the filling in this one. Yum! Pinned it.
Megan Stevens says
Thanks, Emily!! 🙂 <3
communaltable says
Oh my goodness! I can eat this, I can eat this! 😉 LOL. #noeggs This looks so fantastic, Megan. Great job!
Megan Stevens says
Yay, so glad!!! Then you made my day too!! (I can relate!) 🙂
Marjorieann1977 says
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!
Megan Stevens says
Delighted. 🙂
Jens Sweet Plantains says
Oh my… YUM!!! Can’t wait to try this. My SIL grows rhubarb – I’ll have to sneak over and get some 😉
Megan Stevens says
🙂 LOL.
RecipeGeek says
Looks YUM.
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?
Megan Stevens says
Thanks for the suggestions. I’m glad you’ve figured out what works for you! 🙂
2025: This recipe has been updated to use maple syrup.
Julie says
Actually sprouted almond flour is the best.
Thank you fir the recipe.
Megan says
Hi Julie, you’re welcome. It depends what your perspective and goals are with nutrition. I used to think sprouted was the best, but the blanched almond is great because it has all the anti-nutrients removed completely with the husk. That farm is great, too, the product I link to on Amazon, as the almonds are grown in their native habitat in Spain, organically, unlike most almonds grown in the US that are grown in desserts (California) and deplete the environment.
Laura Treese says
Thank you for this recipe. The biscuits were delicious! Mine came out rather flat. Are they supposed to be like that? Looking forward to using the dough recipe for an apple or peach cobbler. Yum! I am not a fan of rhubarb, so I made a berry cobbler, loosely following your berry crumble recipe. (Which is good also.) Thank you so much for these grain, egg, dairy free recipes.
Megan says
Hi Laura, so glad you enjoyed, and thanks for sharing what you did! You can make the biscuits thicker if you want. Mine are not super flat; they have some thickness. The main thing is they can get dark on the top with too long of a baking time, so just watch that balance of how thick you make them so they cook through all the way before getting burned. So happy that the egg-free, DF, GF recipes are finding their homes! We need them, too. 🙂