Name: Easy Rhubarb Cobbler
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Ingredients: unrefined coconut oil or avocado oil for greasing the dish; 6 cups chopped rhubarb; 1/2 cup raw honey (or pure maple syrup); 2 tsp vanilla extract; 2 tbsp cornstarch (or arrowroot powder); Pinch sea salt; 1 cup almond flour; 1 cup oat flour (gluten-free ); 1/2 cup rolled oats; 1/2 tsp baking soda; ¼ tsp sea salt; 3 tbsp coconut oil (unrefined, at room temp); 1/2 cup raw honey (or maple syrup); 1/2 cup Greek yogurt (or coconut yogurt); 2 tsp vanilla extract; 1/2 cup chopped pecans

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This easy rhubarb cobbler transforms tart, tangy rhubarb into a sweet, jammy filling with just a touch of honey or maple syrup. Topped with a gluten-free blend of oats, almond flour, pecans, and Greek yogurt, it’s a warm, cozy dessert that’s bursting with fresh summer flavor in every bite. I hope your family loves it as much as mine does!

rhubarb cobbler portioned out into a white bowl.

Why You’ll Love This Recipe
Health Benefits Of Rhubarb
Ingredients
Variations And Substitutions
How To Make Rhubarb Cobbler
Rachel’s Tips For The Best Results
How To Serve Gluten Free Rhubarb Cobbler
Make Ahead Tips
Leftover Storage Tips
Recipe FAQs
More Dessert Recipes You’ll Love
Easy Rhubarb Cobbler Recipe
Storage Tips

Why You’ll Love This Recipe

If you’ve never cooked with rhubarb before, this is your recipe to start with. And if you already love it, you already know how good this will be. But if you still need convincing, here’s what you should know about this recipe for rhubarb cobbler:

Wholesome Ingredients: As always here at CFC, we use whole food, natural ingredients in our recipes and this rhubarb cobber is no different. The naturally tart taste of rhubarb pairs perfectly with natural sweeteners and the gluten-free crust on top. No refined sugar, no preservatives, no added flavors or colors here!

Vegetable Dessert!: Did you know rhubarb is actually a vegetable! This is a great talking point at your next get together when you make this dish!

Sweet and Tart: Rhubarb is naturally very tart, so we balance it out with natural sweeteners like honey or maple syrup and the result is an absolutely delicious dessert that’s completely healthy!

Vegetarian and Vegan: This wholesome dessert is completely vegetarian, and becomes vegan if you use maple syrup as your sweetener instead of honey and coconut yogurt instead of Greek yogurt.

Health Benefits Of Rhubarb

A few cool things about rhubarb you might not know:

Let’s talk about rhubarb for a minute… Because this vegetable (yes, it’s actually a vegetable, not a fruit) is one of the most underappreciated ingredients in the produce aisle, and it is absolutely luscious in this cobbler.

Rhubarb is a good source of vitamin K, which supports bone health, and it contains calcium, potassium, and vitamin C as well. It’s also very low in natural sugar on its own; all that tartness you taste is from organic acids, not sugar, which is why it pairs so well with a natural sweetener like honey or maple syrup. Rhubarb also contains antioxidants including anthocyanins, which are the same compounds that give red and purple fruits their beautiful color and their anti-inflammatory benefits. It’s also been traditionally used to support digestive health.

One very important note: Only the rhubarb stalks are edible. Rhubarb leaves are toxic and should never be eaten. When you buy it at the farmers market or grocery store, the leaves are usually already trimmed, but just in case, toss them and use only the bright pink and red stalks.

Ingredients

These are the simple ingredients that make this Rhubarb Cobbler recipe perfect for a whole-food, natural summer dessert.

Unrefined Coconut Oil: This oil is used for greasing the dish so your cobbler doesn’t stick to the sides and bottom, but it also adds a small amount of fat in the cobbler topping to help it come together and crisp up.

Fresh Rhubarb: Fresh rhubarb can be bought at your local grocery store or farmers market. Be sure to rinse it well, chop it using a sharp knife, and throw out the leaves since they are toxic.

Honey or Maple syrup: I used honey in this cobbler, but maple syrup works just as well. I like to use raw, organic honey or pure maple syrup.

Arrowroot or Cornstarch: In order to thicken the rhubarb filling in the cobbler and keep everything gluten free, I prefer to use arrowroot powder or cornstarch. Use what you like best.

Almond Flour: The almond flour should be gluten free and organic if possible. This flour, in addition to the oat flour, helps give the crust more structure, moisture, and flavor while also adding a little bit of protein to the recipe.

Gluten Free Oats and Oat Flour: You will need both gluten free rolled oats (old-fashioned) and gluten free oat flour for the cobbler topping. You can purchase the flour at the store or easily make your own using the whole rolled oats and grinding it into a flour using a food processor or high speed blender for 1 minute. You may have to stop the machine and move the flour around a few times until it is finely and uniformly ground.

Greek Yogurt: Greek yogurt may seem strange to add to a cobbler crust, but in reality it is kind of a superstar ingredient. It adds moisture and protein, plus the acidity activates the baking soda so the top will rise and become light and tender. I recommend choosing an organic Greek yogurt that contains probiotics.

See the recipe card for full information on all ingredients and quantities.

Variations And Substitutions

Add strawberries: Another delicious and easy way to sweeten rhubarb is by adding strawberries to the mix similar to this strawberry rhubarb crisp.

Flour Swap: Feel free to use any gluten free flour you prefer.

How To Make Rhubarb Cobbler

Preheat the oven to 350°F.

filling ingredients to make rhubarb cobbler in a bowl.

Step 1. Toss the rhubarb, honey, vanilla, cornstarch, and a pinch of salt together in a bowl. Transfer them to an oven safe dish.

ingredients to make topping for rhubarb cobbler in a bowl with a spoon.

Step 2. In a different bowl, mix the almond flour, oat flour, rolled oats, baking soda, salt, coconut oil, honey, Greek yogurt, vanilla, and pecans. Mix together with your hands until the mixture becomes just combined.

cobbler topping on a dish of chopped rhubarb.

Step 3. Using your hands, drop clumps of the topping onto the dish of rhubarb mixture until it is covered. Be sure to leave some gaps so the rhubarb filling can bubble up through.

Step 4. Bake 30–35 minutes until the topping is golden and the fruit base is bubbly.

Let stand for 10–15 minutes before serving.

Rachel’s Tips For The Best Results

The sweetness of this cobbler is very much a personal preference thing, and I want you to make it YOUR way. Rhubarb is naturally VERY tart, so if your family likes things on the sweeter side, lean toward the full half cup of honey or maple syrup in the base. If you like that bright, tangy rhubarb flavor to really come through, you can pull back a little. The deeper red the stalk, the sweeter the rhubarb tends to be.

When you add the crunch topping, don’t pack it down or spread it into a solid layer. Drop it in rustic little mounds and leave some gaps between them. Those gaps are intentional; they let the fruit filling bubble up around the topping, caramelize at the edges, and create those gorgeous jammy pockets that make a cobbler a cobbler.

Let it rest for at least 10 minutes after it comes out of the oven. I know it’s hard to wait, but the filling needs that time to thicken up. If you cut into it immediately it’ll be runny, so give it a few minutes and it sets up beautifully.

close up image of rhubarb cobbler with gluten free topping in a bowl.

How To Serve Gluten Free Rhubarb Cobbler

This cobbler recipe is wonderful warm with a big scoop of vanilla Greek yogurt or vanilla flavored coconut milk ice cream on top. A little drizzle of honey over the whole thing is also really good.

For breakfast the next morning (yes, cobbler for breakfast is completely acceptable in my house), it’s delicious cold, straight from the fridge or warmed up with a spoonful of vanilla Greek yogurt.

Make Ahead Tips

You can absolutely make this easy cobbler recipe ahead of time if you’re heading to a family get together or summer BBQ. As a matter of fact, we love making it the night before and then eating the leftovers cold for breakfast in the morning!

Leftover Storage Tips

Refrigerator: Rhubarb cobbler will keep in the fridge for up to 4 days in an airtight container.

Freezer: This actually freezes beautifully like most cobblers. I recommend creating individual serving containers that are air tight and freezing them until you’re ready to eat it. They will keep in the freezer up to 2 months.

Reheat: Again, eating this cold is super delicious, but if you prefer it warm, you can pop it in the microwave for 10-20 seconds or back into the oven for about 15 minutes. Just make sure the top doesn’t burn if you use the oven.

freshly baked rhubarb cobbler served in a white bowl with a spoon.

Recipe FAQs

Are you supposed to peel the skin off of rhubarb?

On young tender rhubarb stalks, the skin does not need to be peeled. However, if the stalks are more mature, they can become woody and therefore your recipe may benefit from peeling the outside.