Strawberry Rhubarb Cobbler
Want a Strawberry Rhubarb Cobbler recipe that tastes AMAZING and you can feel good about eating? I thought you might! Sweet strawberries and tart rhubarb are baked with some coconut sugar and topped with a grain-free shortbread-like crumble topping. It's a delicious summer dessert!
I love this time of year when local summer fruits start showing up at the grocery store. Bright red strawberries that are sweet as candy are my favorite. A close second is tart rhubarb.
Put the two together into a strawberry rhubarb crisp or (in this case) a strawberry rhubarb cobbler and magic happens.
Why you'll fall in love with this strawberry rhubarb cobbler
- Sweet strawberries and tart rhubarb were made for each other.
- The healthy cobbler topping tastes like soft and crumbly shortbread.
- A little coconut thrown in makes this recipe extra delicious.
- Eaten warm out of the oven with a scoop of your favorite vanilla ice cream (like my Coconut Vanilla Ice Cream!) is a little piece of heaven.
What makes this strawberry rhubarb crisp healthy?
I'm glad you asked! Most crisp, crumble, and cobbler recipes are loaded with granulated sugar. To sweeten this recipe, I've used coconut sugar instead. Coconut sugar is an unrefined and low-glycemic sweetener. Because of its brown color, it does make the crumble a little muddy looking, as you can see in the pictures. I think it's a fair trade-off for being a healthier sugar option.
There are a few other changes I made to make this a healthy rhubarb crisp.
Grain-free – I try to limit the amount of grains I eat as I feel so much better when I eat a grain-free, paleo diet. Are you the same? To do this, I've made the cobbler topping with almond flour and tapioca starch. The texture is buttery and soft and will remind you of shortbread. To give the topping a bit more bite (like oats do in a traditional cobbler), I've added some shredded coconut. It works perfectly.
Dairy-free – Instead of using butter, I like to use coconut oil. It gives the cobbler topping a gentle coconut flavor which I think is delicious. It also means that this is a vegan strawberry rhubarb crisp recipe.
What if you're not a fan of coconut?
No problem! You can use melted butter instead of coconut oil.
And using some chopped pecans or walnuts instead of the shredded coconut works great, too. I use pecans in my Chocolate Blackberry Crumble topping and they're really nice.
See that spoon up there? It's begging you to pick it up and treat yourself to some cobbler. Go ahead, you deserve it!
Or better yet, let me serve you …
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Healthy Summer Dessert Recipes
- Chocolate Blackberry Crumble
- Amaretto Peach Cobbler
- Healthier Blueberry Jam Bars
- Must Make Coconut Fig Squares
- Healthy Fudgy Zucchini Brownies
- 3 Ingredient Banana Chocolate Ice Cream
Strawberry Rhubarb Cobbler Recipe
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Strawberry Rhubarb Cobbler Filling
- 4 cups sliced strawberries
- 4 cups sliced rhubarb
- ½ cup coconut sugar
- 2 tablespoons tapioca starch
The Cobbler Topping
- 1 cup almond flour
- ¾ cup shredded coconut, divided
- ⅓ cup coconut sugar
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil, melted
- Preheat your oven to 350 degrees.
- Combine all the filling ingredients in a large bowl and mix well. Pour it into an 8″x11″ baking dish.4 cups sliced strawberries, 4 cups sliced rhubarb, ½ cup coconut sugar, 2 tablespoons tapioca starch
- In the same bowl, mix together the almond flour, ½ cup of the shredded coconut, coconut sugar, tapioca starch, baking powder, sea salt, and coconut oil. Place the topping in mounds on top of the strawberries and rhubarb to create a cobblestone effect then flatten slightly with your hands. Sprinkle the remaining ¼ cup of shredded coconut over the top.1 cup almond flour, ⅓ cup coconut sugar, ¼ cup tapioca starch, 1 teaspoon baking powder, ½ teaspoon sea salt, ½ cup coconut oil
- Put the baking dish into your oven and bake for 30 minutes, or until it is hot and bubbling at the sides. Note: check the cobbler after 20 minutes. If the top is browning too much, place some aluminum foil over the top.
Made this with a few adaptions as we don’t like coconut. Swapped golden caster sugar for the coconut sugar, oats for desiccated coconut, and butter for the coconut oil (it’s lower in saturated fats) and normal gf flour instead of almond flour. It was delicious! We discovered that you need to slice the rhubarb really finely or it won’t be cooked when your strawberries are. We needed to cook it for nearly 50mins. Definitely will be making this again.
I’m so happy to hear you liked the recipe! Hooray!