Published: · Modified: by Emily Criswell · I may receive commissions from purchases made through links in this article · 62 Comments
This springtime Grain Free Strawberry Rhubarb Cobbler is full of sweet berries, tart rhubarb and topped with delicious, golden brown, biscuit crumble.
this RECIPE
Strawberry and Rhubarb make the most delicious flavor combo!
The perfect balance of sweet and tart.
Rhubarb was not something I grew up with. My parents never cooked or baked with it. Because it wasn't something I was familiar with, the first time I tried it became a memory I will never forget.
One of my childhood friends and I shared a strawberry rhubarb pie during a pie eating contest at a friend of the family's party. Oh my goodness, it was so delicious! We didn't win ... but we did finish the pie. So fun!
The thought of a pie eating contest kind of grosses me out now, but it sure was fun as a kid. The best part about it was I got to try something new.
I fell in love with the strawberry + rhubarb combo.
Don't get me wrong, I love pies, but I often don't have the time to put that much love and care into making a crust, letting the dough chill, and rolling it out.
This season of life is super busy for me, so that means I need simple, quick and easy food {and treats ... of course!}.
One of the things I love about cobblers is they are so easy to throw together!
I don't need to break out any fancy kitchen tools ... all I need is a mixing bowl and clean hands.
This healthier Strawberry Rhubarb Cobbler is so simple, but it's not lacking in flavor.
All you have to do is cut up a bunch of rhubarb and strawberries and mix them up with some fresh lemon juice and honey. The dough couldn't be easier. Just toss all of the biscuit ingredients into a mixing bowl and let your hands do all the work.
Crumble all of that delicious biscuit topping all over the strawberry rhubarb filling. Into the oven it goes. In under an hour you'll have a delicious treat just waiting for you to devour it with some homemade vanilla ice cream, honey sweetened whipped cream or simply by itself.
Grain Free Strawberry Rhubarb Cobbler
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This springtime Grain Free Strawberry Rhubarb Cobbler is full of sweet berries, tart rhubarb and topped with delicious, golden brown, biscuit crumble.
Ingredients
- For the Filling:
- 4 cups fresh rhubarb, sliced into ½" thick pieces
- 2 cups organic strawberries, halved
- Juice of 1 lemon {about 2 tablespoons}
- 2 tablespoon arrowroot flour or cassava flour {<-- this is the only brand I use and recommend}
- ½ cup light-colored honey {<-- I love and use this brand}
- For the Biscuit Topping:
- 2 cups cassava flour*
- ¼ cup maple sugar
- 1 teaspoon baking soda
- ½ teaspoon Celtic sea salt (<-- this is my favorite sea salt)
- ½ cup cold grass-fed butter
- ¾ cup raw, organic or grass-fed milk or coconut milk
- 1 teaspoon vanilla extract
- 1-2 tablespoon maple sugar, for dusting – optional
Instructions
- Preheat oven to 350 degrees F.
- Prep rhubarb and strawberries. Add chopped rhubarb and strawberries to a large mixing bowl. Add lemon juice, arrowroot powder and honey. Gently stir to combine. Pour into pie dish. Set aside.
- In a separate large mixing bowl,combine cassava flour, maple sugar, baking soda and sea salt. Give it a quick stir to evenly distribute. Add cold butter cut into tablespoons or small cubes. Using clean hands, gently start to break up and mix the butter into the flour mixture. Make sure to keep the butter somewhat intact and in small pieces. Take care not to over mix. Add milkand vanilla. Mix just until incorporated and a crumbly biscuitdough forms.
- Drop pieces of biscuit dough over the top of the strawberry rhubarb filling, making sure to evenly distribute the dough. Sprinkle optional maple sugar over the top of the biscuit dough.
- Bake for 30-40 minutes or until filling is bubbling and biscuit topping is light golden brown.
- Allow to cool on a wire rack at room temperature for 20 minutes before serving. Serve warm or cold with or withouthomemade vanilla ice creamorhoney sweetened whipped cream.
Notes
YOU WILL NEED:Large Mixing Bowls,9" Pie Dish
*Please note, I do not recommend any other brand ofcassava flour. There are lots of knock off brands on the market and they simply do not compare. Otto's cassava flour is my favorite flour to use these days for many reasons.
I have not tried making this with any other flours. I do not recommend substituting the cassava flour with almond flour or coconut flour. Both will change the consistency of the biscuit. It's possible you can use almond flour, but I'm not sure what the texture will be like. Coconut flour will not work at all as it would need a lot more liquid and possible several eggs.
Storage:Store covered in the refrigerator for up to 3 days.
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Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 598Total Fat: 31gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 64mgSodium: 568mgCarbohydrates: 79gFiber: 4gSugar: 28gProtein: 5g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too! Come follow along.
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About Emily Criswell
Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.
Reader Interactions
Comments
Bethany @ athletic avocado
Strawberry and rhubarb is the best pie combo there is, hands down! While I like the pie version, I'm sure I would LOVE the crumble version, considering I don't like pie crust!
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Emily Sunwell-Vidaurri
Pie is awesome too! I love it 🙂 Cobblers and crisps are my go-to when I'm short on time.
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Gluten Free With Emily
I too never have time to make pies! This cobbler is making me drool!!
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Emily Sunwell-Vidaurri
I'm glad I'm not the only one 🙂 Pies are so pretty, but they really do take some time, love and care. Thanks Emily 🙂
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Megan Stevens
That topping!! I so need to make this! I'm excited! 🙂 You're reminding about maple sugar- fun! I need to buy it... and make this!! I'm going to dream about that biscuit topping until.
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Emily Sunwell-Vidaurri
🙂 it's my favorite dry sweetener. I love it! And thank you xo I hope you get to make some soon. Your rhubarb sauce inspired me to make the cobbler.
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Megan Stevens
Aw, lovely! <3 Do you order the maple sugar from Amazon or buy it locally where you live?
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Emily Sunwell-Vidaurri
I buy it locally at the natural foods co-op I shop at.
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Megan
I haven't had rhubard in forever! Yum! Thanks for the reminder.
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Emily Sunwell-Vidaurri
It's so yummy! 🙂 I hope you get to have some soon.
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jules
One of my favorite combos! I love when rhubarb comes into season!
~julesReply
Emily Sunwell-Vidaurri
It's such a delicious combo 🙂 I wish it had a longer season.
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linda
My husband would seriously flip over this dessert!
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Emily Sunwell-Vidaurri
🙂 I hope you get to make some for him Linda.
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Jessica @ Nutritioulicious
I love the combo of strawberry and rhubarb (It makes for some good co*cktails too ;-). I'm totally with you on no time for pies, and honestly I prefer crumbles better. Nothing like that buttery topping! This looks delicious. I haven't worked with some of these ingredients before. Would be fun to experiment!
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Emily Sunwell-Vidaurri
I love cobblers, crisps and crumbles too. So yummy! 🙂
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Megan
Oh yum! Surprisingly, I have never tried rhubarb. This sounds like the perfect way to try it. 😉
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Emily Sunwell-Vidaurri
I hope you get to try some 🙂
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Lilies + Lambs
Yummm looks delish. Perfect for summer time!
Reply
Emily Sunwell-Vidaurri
Thanks 🙂
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Chelsea
Oh yummy! looks amazing!! I love anything with strawberries.
Reply
Emily Sunwell-Vidaurri
Thank you! 🙂
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Kristen
paleo rhubarb cobbler! yes please! rhubarb is my FAVORITE flavor ever!! Thanks for sharing this!
Reply
Emily Sunwell-Vidaurri
It's delicious isn't it? 🙂
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ashleigh
Wow, such a delcious recipe, I can't wait to try it! I love healthy dessert recipes like this... thank you for sharing your recipe!
See AlsoTodd Wilbur's Top Secret RecipesReply
Emily Sunwell-Vidaurri
Thanks Ashleigh! 🙂
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Anya
I love all the flavors of this, though I haven't tried rhubarb but I know I would love it. And what a sweet memory you have of your friend eating this pie at a contest.
Reply
Emily Sunwell-Vidaurri
xo thanks Anya, I think you'll love rhubarb.
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Heather
I love the flavor combination of strawberries and rhubarb!
Reply
Emily Sunwell-Vidaurri
It's an awesome flavor combo 🙂
Reply
Jenn
This looks so yummy! I'm with you I don't always have the time to make pies so the option for cobbler is a great one. Strawberry rhubarb is such a great combo. Thanks for sharing.
Reply
Emily Sunwell-Vidaurri
Right? Sometimes cobblers and crisps are just so much easier and still so delicious. 🙂
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Cassandra
SO delicious and beautiful looking! Yum!
Reply
Emily Sunwell-Vidaurri
Thank you! 🙂
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Chelsea
I also hate making pie... specifically because of the crust. I love this flavor combination and can't wait to make it at my next paleo brunch!
Reply
Emily Sunwell-Vidaurri
I hear you Chelsea, it can really be time consuming sometimes.
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Mandi
My pregnancy cravings are making me want pie. And this just looks incredible
Reply
Emily Sunwell-Vidaurri
How fun! I hope you get some mama 🙂 Enjoy your pregnancy!
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Aarika
I adore rhubarb, and I never know what to do with it. This strawberry rhubarb cobbler sounds amazing. I can't wait to try it. Yum!
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Emily Sunwell-Vidaurri
I hope you get to make some Aarika 🙂
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Tessa@TessaDomesticDiva
Thanks for sharing this on Allergy Free Wednesday, I am featuring your recipe this week! I am a crack addict for the strawberry rhubarb combo!
Reply
Emily Sunwell-Vidaurri
Thanks so much for the feature! I love the flavor combo too! 🙂
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Rachel
Looks perfectly seasonal. 🙂
Reply
Emily Sunwell-Vidaurri
It's a nice one for spring 🙂
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Psychic Nest
Hi Emily,
This is interesting because I never had a rhubarb dish before. After your presentation and your childhood memories, it sounds something like I would love trying!
Zaria
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Emily Sunwell-Vidaurri
I hope you get to try some Zaria. The flavor combo is delicious 🙂
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Gaye @CalmHealthySexy
Hi Emily - This looks delicious. Strawberry+rhubarb always reminds me of my grandmother! Thanks so much for sharing with the Let's Get Real party.
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Emily Sunwell-Vidaurri
I love that the combo makes your think of your grandmother 🙂
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Carol
I once had strawberry rhubarb pie visiting a friend in the country when I was young. As you said, my mom never cooked with rhubarb. I rarely ever even see it in the stores. Thanks for the recipe.
Reply
Emily Sunwell-Vidaurri
Rhubarb has such a short season, I think that's why we don't see it that often. It's so yummy though.
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Maja Majewski
THANK YOU for this recipe! I've been eating the autoimmune protocol for a few months and I've made this recipe once a week as a fun and delicious treat.
FYI: I subbed coconut oil for the grass-fed butter to make it AIP and it was delicious! I've made it with butter too and I honestly can't say I noticed a huge difference in texture and taste between the two.
Thanks again. <3
Reply
Emily Sunwell-Vidaurri
That's wonderful! Thanks so much for sharing that Maja! I'm so happy to hear you enjoyed it 🙂
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Dana Gilkison
Thank you for this recipe--I have to be dairy free as well so I was happy to see from one of the commenters here that she used coconut oil in place of the butter. I am going to try it now that rhubarb is in season.
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Emily Sunwell-Vidaurri
I'm so happy to hear that it's a good dairy free option. I hope you enjoy it Dana! 🙂
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Olivia
Is it baking soda or powder? You have one in the list and the other in the instructions 🙂
Reply
Emily Sunwell-Vidaurri
Oops that is an error, I'll fix it. It's baking soda 🙂
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Susannah
I am so with you on the ease of cobblers/crumbles/crisps (what is the difference, anyhow??) rather than pies. And I love the strawberry-rhubarb combo! What a great way to celebrate the beginning of summer!
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Emily Sunwell-Vidaurri
Right?! So much easier and still just as yummy 🙂
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Becky
I'm sure it was just an oversight but in the directions, you forgot to say to add the honey to the strawberry/rhubarb mixture. I knew it had to be added there but for someone new to cooking, this could be a terrible mistake if the honey is not added--yech.
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Emily Sunwell-Vidaurri
Yikes, you're right, I wrote lemon juice twice instead of honey. Thank you for catching that mistake.
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Christine
Recipe sounds good, although it’s not paleo with the dairy. It could be if you sub lard for the butter, etc.
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Emily Vidaurri
Hi Christine, thanks for your feedback - I've been doing this for over 10 years and I'm very well-versed in the real food Paleo niche, and yes, grass-fed butter is indeed Paleo. There are many Paleo experts who highly recommend grass-fed butter since it's high in nutrients including vitamin K2. Yes, dairy in other forms isn't considered Paleo, however there are many Primal experts who believe in using raw and/or grass-fed dairy. Ghee is another great option. Yes, strict Paleo does not use any form of dairy, but I have yet to meet one blogger in my community who follows that strict protocol - there has also been a lot of criticism brought up against the original strict Paleo recommendations because it supports lean meats, yet we know that darker meats can contain more nutrients and are healthy as well. I have not made this with lard, but that's a wonderful traditional fat.
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