Strawberry Rhubarb Cobbler Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
364 kcal
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Course
Dessert
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Cuisine
North American
Strawberry Rhubarb Cobbler Recipe
Description
This cobbler features four cups each of sliced strawberries and rhubarb sweetened with coconut sugar and thickened with tapioca starch. The filling is poured into a baking dish and topped with dollops of a dry mixture made from almond flour, coconut sugar, tapioca starch, baking powder, salt, and melted coconut oil. The topping's cobblestone appearance forms a scented crust that crisps and browns in the oven, complemented by shredded coconut sprinkled on top.
The result is a balance of textures between the tender, bubbling fruit and the mildly sweet, slightly crumbly coconut-flavored topping. The combination of strawberries and rhubarb gives a mix of tart and sweet flavors that pair well with the nutty coconut topping.
This dessert is warm and inviting, perfect for serving with whipped cream or ice cream. Baking at 350 degrees ensures even cooking with a moist filling and golden brown topping. Covering with foil partway through baking can prevent overbrowning.
Adjustments in the notes suggest using brown sugar as a substitute for coconut sugar and cornstarch in place of tapioca starch if necessary. Extra sliced strawberries can be added on top for a decorative touch.
Ingredients
Strawberry Rhubarb Cobbler Filling
- 4 cups strawberries sliced
- 4 cups rhubarb sliced
- ½ cup coconut sugar
- 2 tablespoons tapioca starch
The Cobbler Topping
- 1 cup almond flour
- ¾ cup coconut divided, shredded
- ⅓ cup coconut sugar
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- ½ cup coconut oil melted
Instructions
- Preheat your oven to 350 degrees.
- Combine all the filling ingredients in a large bowl and mix well. Pour it into an 8"x11" baking dish.
- In the same bowl, mix together the almond flour, ½ cup of the shredded coconut, coconut sugar, tapioca starch, baking powder, sea salt, and coconut oil. Place the topping in mounds on top of the strawberries and rhubarb to create a cobblestone effect then flatten slightly with your hands. Sprinkle the remaining ¼ cup of shredded coconut over the top.
- Put the baking dish into your oven and bake for 30 minutes, or until it is hot and bubbling at the sides. Note: check the cobbler after 20 minutes. If the top is browning too much, place some aluminum foil over the top.
Notes
- Brown sugar can substitute coconut sugar, and cornstarch can replace tapioca starch if needed.
- Sprinkle extra sliced strawberries on top before baking to enhance appearance.
- Check the cobbler after 20 minutes of baking; cover with foil if topping is browning too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1 piece (of 8) | |
| Calories | 364kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 237mg | 10% |
| Potassium | 334mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 47mg | 52% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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