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Trimmed pink and green rhubarb stalks
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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: Baking
Keyword: vegan rhubarb cobbler; desserts; baking
Servings: 12
Calories: 580 kcal
Author: Wendy Simon
Ingredients
  • FILLING
  • 24 +/- stalks fresh rhubarb - Chopped, to equal about 4 cups (Optional - you can use 1-2 cups of strawberries, peaches, or other fruit in place of 1-2 cups of the rhubarb)
  • 3/4 cup organic cane sugar
  • 1 tsp vanilla extract optional
  • 1 tsp cinnamon
  • 2 tbsp cornstarch or arrowroot
  • COBBLER BATTER
  • 2 cups whole grain pastry flour - Use gluten-free if you need to
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 cup brown sugar or cane sugar
  • 1 1/2 cups almond milk - Use other non-dairy milk of your liking
  • 1/8 cup sunflower oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1 flax “egg” mix 1 tablespoon ground flaxseeds with 3 tablespoons warm water
Instructions
  1. Pre-preparation
  2. Preheat oven to 425 degrees.  
  3. Lightly grease or oil an oblong 9" X 13" baking dish
  4. Make your flax “egg,” and set aside.
  5. For Filling
  6. Combine chopped rhubarb (and other fruit, if using) and cane sugar in a bowl.  
  7. Add vanilla extract, cinnamon, and cornstarch or arrowroot. Stir thoroughly. Allow to macerate while mixing the cobbler batter.
  8. Cobbler Batter
  9. Stir together whole grain flour, cinnamon, nutmeg, baking powder, baking soda, and brown sugar.  Form a well in the center.  
  10. Add the almond milk, sunflower oil, and vanilla extract. Stir until combined thoroughly, but don't overmix.
  11. Cobbler Assembly
  12. Pour Filling into prepared baking dish or pan.  
  13. Pour Cobbler Batter over the Filling and spread it out, without completely covering the fruit. It will expand as it bakes.
  14. Sprinkle the top with a little cinnamon, if you like.
  15. Bake for approximately 20-30 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!