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Vegan Rhubarb Cobbler
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A hearty, delicious, plant-based cobbler that takes advantage of the rhubarb crop.  Quick and easy, plus freezes well.

Course: Dessert
Servings: 6
Author: Wendy
  • 8 stalks fresh rhubarb - Chopped, to equal about 4 cups
  • 1/2 cup organic cane sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tbsp cornstarch or arrowroot
Cobbler Batter
  • 1 cup whole grain pastry flour - Use gluten-free if you need to
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/4 cup brown sugar or cane sugar
  • 3/4 cup almond milk - Use other non-dairy milk of your liking
  • 1/4 cup safflower oil
  • 1/2 tsp vanilla extract
  1. Preheat oven to 425 degrees.  

  2. Grease or oil a square 8" X 8" baking dish, or a round 8" cake pan.
For Filling
  1. Combine chopped rhubarb and cane sugar in a bowl.  

  2. Add vanilla extract, cinnamon, and cornstarch or arrowroot. Stir thoroughly. Allow to macerate while mixing the cobbler batter.
Cobbler Batter
  1. Stir together whole grain flour, cinnamon, baking powder, and brown sugar.  Form a well in the center.  

  2. Add the almond milk, safflower oil, and vanilla extract. Stir until combined thoroughly, but don't overmix.
Cobbler Assembly
  1. Pour Filling into prepared baking dish or pan.  

  2. Pour Cobbler Batter over the Filling and spread it out, without completely covering the fruit. It will expand as it bakes.
  3. Sprinkle the top with a little cinnamon, if you like.
  4. Bake for approximately 30 minutes, until the top browns.  Allow to sit for about 10-15 minutes before serving.

Recipe Notes

If you like things "A La Mode," top with vegan vanilla ice cream!