Recipe 37: GF Strawberry Rhubarb Cobbler

I made this delicious treat for the first time as we celebrated both Mother's day and mym moms birthday... it was a hige hit. Unfortunately, I am posting this AFTER rhubarb season, but I will be making this, without a doubt, next season!!!

GLUTEN FREE Strawberry Rhubarb Cobbler Recipe

INGREDIENTS

Filling
·         3 ½ cups rhubarb stalks cut into 1/4-inch pieces (I peel the stringy layer off and you MUST throw away the leaves… they are poisonous.)
·         2 ½ cups strawberries, sliced
·         ¾  cup white sugar
·         3 Tablespoons of quick cooking tapioca
·         1 TBS Lemon juice

Crust

·         2 Tbsp white sugar
·         ½ cup brown rice flour
·         ¼ cup tapioca starch
·         ¼ cup potato starch
·         1 1/2 teaspoon baking powder
·         1 ½ tsp xanthan gum
·         1/4 teaspoon salt
·         1/4 cup butter
·         1/4 cup milk
·         1 egg, lightly beaten

Preheat oven to 350°F.

In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and lemon juice. Let sit for 30 minutes.

Combine the crust ingredients in a bowl.

Pour filling into a casserole dish. Drop the crust batter over the filling.

Bake in a 350°F oven for 35-40 minutes until cobbler crust is golden brown.

You can serve with whipped cream or vanilla ice cream of choice.


Let me know you're thoughts! This is one of my favs!

Naturally,

Raych