Do you remember the apple cobbler usually made in fall? The old fashioned, traditional recipe can be refreshed a bit by replacing the apples with rhubarb. Made this way (granted you wont use tons of sugar) it’ll be even ready to be served for breakfast or in a brunch instead of sweet buns.
Preparation time: 20 minutes
Cooking time: 60 minutes
- 4 cups (1000ml) of organic rhubarb cut in 1” pieces
- 1/4 cup (62.5ml) + 2tbsp. (30ml) of organic cane sugar
- 1/4 cup (62.5ml) of water
- 1/2 cup (125ml) of organic brown rice flour
- 1/2 cup (125ml) of organic oat flour
- 1/4 cup (62.5ml) of organic quinoa flour
- 1/4 cup (62.5ml) of organic coconut flour
- 1/4 cup (62.5ml) of organic tapioca starch
- 1/4 cup (62.5ml) of organic potato starch
- 1/3 cup (83ml) of organic walnuts
- 1 tsp. (5ml) of xanthan gum
- 2tsp. (10ml) of baking powder
- A pinch of salt
- 1/2 cup (125ml) of vegan butter
- 1 tsp. (5ml) of vanilla
- 1/3 cup (83ml) of almond milk
- Preheat your oven to 425ºF.
- In a small pot, dissolve the sugar in the water until it make a syrup.
- In a round 8″ oven dish with high sides, put in the rhubarb and mix in the syrup. Cook it in the oven for 15 minutes.
- In the meantime, combine the rice flour, the oat flour, the quinoa flour, the coconut flour, the tapioca starch, the potato starch, the xanthan gum, the baking powder, the salt and the walnuts.
- I used a food processor for this step but you can use your hands. Like you would for a pie crust, add the butter and make a crumbly dough (small pieces). Add the vanilla and the almond milk. Mix everything until the dough starts to form.
- By then, your rhubarb should be ready. Remove it from the oven, and when it’s still hot, cover it with the dough.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“What a wonderful recipe! I made this cobbler for my father in parts parts over the summer. He is not gluten free, but enjoyed it. This will be in my fall recipe pick again! Thanks for sharing.”
“My three granddaughters and I just recently discovered that their favorite dessert is apple pie with chunks of apple in it. Yours was one of the best recipes we have tried. My husband is diabetic so they do not eat or drink certain things, so finding something like this to satisfy their sweet tooth has been tough.”
“I love this recipe!! I have made it twice now and will continue to make it over and over again. It is so easy to make. I used ground almonds next time instead of walnuts, but otherwise followed the recipe exactly. My husband can’t wait for me to make this for supper tonight! I’m sure it will be a family favorite! Thank you for a wonderful recipe Rebecca!”
“Made this cobbler a few days ago, and everyone really liked it. The only thing I did differently was to use ground almonds instead of walnuts. The smoothness of the cobbler was nice, as well as the fact that there was no baking powder taste at all.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
