Cobblers are super easy, almost as simple as a crumble, and very adaptable. This strawberry rhubarb cobbler has a handful of raspberries thrown in for good measure (the pinker the better). Just a couple tablespoons of maple syrup or honey sweeten the whole fruit filling.
The scone/biscuit topping is made with coconut oil, so no problem if you don’t have butter on hand! It makes for a lighter dessert that can double as a midday snack.
Rhubarb is in season from late March right through to late June, depending on where you live, and it’s arguably the best thing about spring. It’s certainly one of the first things to come up and makes a great dessert! If you love rhubarb too, here’s a handy collection of healthy rhubarb recipes.
Serve this strawberry rhubarb cobbler warm with a scoop of lemon ice cream for a pretty spring dessert, or skip the ice cream and have some for breakfast! Great either way and good with coconut whipped cream, too.
Ingredient Notes and Substitutions
- Spelt flour: all-purpose flour can be used in place of spelt for the topping. I haven’t tried to make these gluten free, but you could try it with our almond flour biscuits at Baked. Alternatively, make a gluten free rhubarb crisp instead.
- Maple syrup: honey can be used in place of maple syrup (if not baking for vegans) and can sugar can replace coconut in the topping.
- Berries: don’t have raspberries? Use more strawberries. Don’t have strawberries? Well then I’m not sure why you want to make a strawberry rhubarb cobbler, but you can use more raspberries and up the sweetener a bit.
- Rhubarb: forced rhubarb will make for a more vibrantly pink cobbler, but the berries should make up for it if using normal green rhubarb. Choose thinner stalks and don’t bother with peeling in that case.
What is a Cobbler?
A cobbler is essentially biscuits baked on top of a fruit filling – it’s quintessentially American and very popular in Canada, too. Depending on where you are, it might mean something like this recipe or something rather more pie-like and varies by location.
In this case, the biscuits are more like scones, made with spelt flour, again just two tablespoons of coconut sugar to sweeten, a little coconut oil, and oat milk. They come together in one bowl without any special tools, just your hands. These are adapted from my vegan cream scones, minus the bergamot and with a lighter milk instead of full-fat coconut.
How to Make the Cobbler
Mix the fruit base in the baking dish with the sweetener and thickener, make the scones, pop them on top, and bake for 40 minutes. That’s it. As the topping is made with the most practical of all tools – your hands – there’s very little to wash up and it comes together in the blink of an eye.
After baking, the filling should be sweet, soft, and bubbling. The topping should be golden brown and slightly crisp on the outside.
Recipe Notes
If you have a particularly strong sweet tooth but still want to try this recipe, double the maple syrup in the filling and/or add more sugar to the scones. You’ll have to decide on how much sweetener to add to the fruit based on how sour your rhubarb is, too, because it does vary.
This is basic enough to make with small kids (biscuits are the most fun), or for older children to try on their own. A cobbler was one of the first things I baked by myself even though I’m not sure my mom has ever made one. This is more of a British version, with a scone topping, rather than American style.
Since this is so lightly sweetened and easy on spice, with just vanilla, the flavour of the fruit really shines. It is a bit tart due to the rhubarb but I find it sweet enough for my taste.
How to Store
Storage: the scones tend to soften slightly as the cobbler sits, but it’s still good after a couple days. Store in a sealed container at room temperature for a day or two.
Freezing: transfer the cooled cobbler to an airtight container and freeze for up to three months. I recommend reheating in the oven before serving.
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Expert Tips
- Don’t forget to thicken: the added starch is needed in the filling in order for it to thicken the fruit juices, and baking to a bubble will also help with this.
- Cool before serving: the fruit filling will be very hot when the cobbler comes out of the oven. For the best taste and texture, let it cool for about half an hour before serving.
- Don’t over mix: the scone topping requires a light, fast hand. Don’t mix too long, certainly don’t try to knead the dough, and you’ll have nice fluffy biscuits.
More Rhubarb Desserts
Rhubarb Almond Tart (GF)
Ginger Rhubarb Muffins
Rhubarb Crumble Cake with a yeasted base
Rhubarb Almond Cake
Or go the giant scone route with this strawberry scone cake instead of topping a cobbler with them.
If you make this Strawberry Rhubarb Cobbler or any other refined sugar-free desserts on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Strawberry Rhubarb Cobbler
Ingredients
- 8 stalks rhubarb chopped into 2cm (3/4 in.) pieces
- 400 grams strawberries hulled and halved
- 250 grams frozen or fresh raspberries
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
Scone Topping
- 220 grams light spelt flour
- 2 tablespoons coconut sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoons baking soda
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil solid
- 125 ml non-dairy milk
Instructions
- Preheat the oven to 180°C (350°F).
- Place the rhubarb, strawberries, raspberries, maple syrup, and vanilla into a large baking dish*. Mix until well combined and set aside.8 stalks rhubarb, 400 grams strawberries, 250 grams frozen or fresh raspberries, 2 tablespoons maple syrup or honey, 1 teaspoon pure vanilla extract
- Sift the flour, coconut sugar, baking powder, baking soda, and salt into a large mixing bowl. Add the coconut oil and use your hands to rub it into the flour mixture, until the largest pieces of oil are no bigger than a pea. Add the milk and vanilla and stir until just combined. Don’t over mix.220 grams light spelt flour, 2 tablespoons coconut sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoons baking soda, 1/4 teaspoon sea salt, 2 tablespoons coconut oil, 125 ml non-dairy milk
- Divide the scone dough into ten roughly equal pieces and flatten slightly with your hands. Top the fruit mixture with the scones, leaving some space between so the fruit is visible.
- Bake the cobbler for 40-45 minutes, or until the fruit is bubbling and the scones are golden. Remove from the oven and cool for 15 minutes before serving, as is or with ice cream.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in May 2019. It has been updated most recently as of January 2023.
Gabrielle says
Hi Alexandra, can you tell me roughly how many cups of rhubarb you need for this recipe? I made your rhubarb banana muffins and the rhubarb chia pudding – trying it for the first time! – and it seems my stalks are giant compared to yours. Thanks!
Alexandra | Occasionally Eggs says
About four cups! I’ll note that in the recipe card, too, thanks Gabrielle.