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!

A close up of a spoon in a bowl of strawberry rhubarb cobbler with some vanilla ice cream.

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.
Sliced strawberries and rhubarb in a glass bowl ready to go into this strawberry rhubarb crumble.

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.

Healthy gluten-free strawberry rhubarb crisp on a blue table with a spoon in it.

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 …

Healthy strawberry rhubarb crisp in a white bowl with vegan vanilla ice cream.

Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!

Healthy Summer Dessert Recipes

A close up of a spoon in a bowl of strawberry rhubarb cobbler with some vanilla ice cream.

Strawberry Rhubarb Cobbler Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.97 stars (31 ratings)
Print Recipe Rate Recipe Pin Recipe

Ingredients

Strawberry Rhubarb Cobbler Filling

  • 4 cups sliced strawberries
  • 4 cups sliced rhubarb
  • Ā½ cup coconut sugar
  • 2 tablespoons tapioca starch

The Cobbler Topping

  • 1 cup almond flour
  • Ā¾ cup shredded coconut, divided
  • ā…“ cup coconut sugar
  • Ā¼ cup tapioca starch
  • 1 teaspoon baking powder
  • Ā½ teaspoon sea salt
  • Ā½ cup coconut oil, melted

Instructions 

  • 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, Ā½ cup coconut sugar, 2 tablespoons tapioca starch
  • In the same bowl, mix together the almond flour, Ā½ 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 Ā¼ cup of shredded coconut over the top.
    1 cup almond flour, ā…“ cup coconut sugar, Ā¼ cup tapioca starch, 1 teaspoon baking powder, Ā½ teaspoon sea salt, Ā½ 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.

Notes

Brown sugar can be substituted for the coconut sugar and cornstarch can be substituted for the tapioca starch, if needed.
To make this extra pretty, sprinkle the top with a few extra sliced strawberries.
Serving: 1 piece (of 8), Calories: 364kcal, Carbohydrates: 33g, Protein: 5g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 237mg, Potassium: 334mg, Fiber: 5g, Sugar: 16g, Vitamin A: 71IU, Vitamin C: 47mg, Calcium: 125mg, Iron: 1mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

PIN TO SAVE FOR LATER!

A close up of this strawberry rhubarb cobbler with the title on top of the picture.