Do you recall the apple cobbler that was traditionally cooked in the fall? The original recipe may be modernized by substituting rhubarb for the apples. It’ll be ready to serve for breakfast or brunch instead of sweet buns if you make it this way (granted, you won’t use a lot of sugar).
Time to prepare: 20 minutes
Time to cook: 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.
Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:
Such a fantastic recipe! During the summer, I pieced together this cobbler for my father. He is not gluten intolerant, but he appreciated it. This will be on my list of autumn recipes again! Thank you for your contribution.
My three grandchildren and I have just lately found that apple pie with apple pieces is their favorite treat. Your recipe was one of the finest we tried. Since my spouse is diabetic, they cannot consume certain foods or beverages, so finding anything like this to fulfill their sweet taste has been difficult.
This dish is fantastic!! I’ve made it twice already and will continue to make it in the future. It is quite simple to prepare. I used ground almonds instead of walnuts the following time, but otherwise followed the recipe perfectly. My spouse is excited for me to cook this for dinner today! It will undoubtedly become a family favorite! Rebecca, thank you for this delicious dish!
I made this cobbler a few days ago, and it was a big hit. The only difference was that I used ground almonds instead of walnuts. The smoothness of the cobbler was pleasing, as was the absence of any baking powder flavor.
And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!