A lighter, gluten-free take on cobbler that balances rhubarb’s tang with honey, cinnamon, and a “buttery” crumb finish.
I was never a rhubarb person. Sour flavors usually send me running, and I’ve always gravitated toward the sweet and the salty. (Why pick one when you can love both equally, right?) Rhubarb and I were not exactly destined to be best friends.
Then I married someone who could eat rhubarb in just about anything. My husband has an ongoing obsession with sneaking it into recipes. When I toss him a new idea, he often fires back with, “How about adding rhubarb?” I once pitched BBQ chicken with spaghetti squash, and he countered with rhubarb BBQ chicken squash casserole. You get the picture. Creative? Sure. Practical? Not always. Luckily, he makes up for it by being an excellent taste tester.
This cobbler started out as something I baked just for him. I was convinced it wasn’t for me. But looking back, I have no idea why. How could I possibly dislike a dessert topped with “buttery” crumbs (without the butter), kissed with cinnamon, and sweetened with honey? Plus it’s gluten-free! Turns out, rhubarb and I are now on speaking terms.
Why coconut oil works wonders
One of the secrets behind this cobbler is coconut oil. It was my first time baking with it, and I couldn’t believe I hadn’t started sooner. Because coconut oil is solid when chilled, it behaves just like butter when you cut it into flour—perfect for creating those irresistible little crumbs that define a good cobbler topping. Beyond texture, coconut oil is also plant-based, dairy-free, and contains medium-chain triglycerides (MCTs), which are digested a bit differently than other fats. In baking, it brings a richness that doesn’t overpower the other flavors. You’ll end up with a topping that has a slight nuttiness that complements the tart rhubarb and juicy plums perfectly.
How do I store leftovers?
Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. To reheat it, warm individual portions in the microwave for about 30 seconds or in a 350°F oven until heated through. For longer storage, freeze tightly wrapped portions for up to 2 months and thaw overnight in the fridge before reheating.
Serving suggestions
I always serve this cobbler topped with a scoop of Easy And Healthy Homemade Frozen Yogurt or Greek Yogurt. It fits right in with other rustic favorites—think Easy Vegan Gluten-Free Apple Crisp Crumble, Cherry Cobbler, or Peach Cobbler. And if rhubarb wins you over like it did me, you might want to try baking it into a Strawberry French Toast Bake With Rhubarb or Strawberry-Rhubarb Oatmeal Muffins next.
Ingredients
- 2 small golden plums quartered
- ½ tablespoon Splenda
- ¼ cup rhubarb thinly sliced
- 1 tablespoon honey
- 2 tablespoons oats
- 1 tablespoon buckwheat flour
- 1 tablespoon coconut flour
- ¼ teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil chilled
Instructions
- Preheat the oven to 400°F.
- Place the plums, cut sides down, into a small cast-iron skillet.
- Sprinkle the plums with ½ tablespoon of Splenda.
- Scatter the rhubarb over the plums.
- Drizzle the honey over the fruit and set aside.
- In a small bowl, combine the oats, flours, cinnamon, and brown sugar.
- Cut the cold coconut oil into small cubes and blend into the flour mixture with a pastry blender or your fingers.
- Combine until the pieces are blended in and the mixture has turned into small crumbs. Sprinkle the crumbs over the fruit.
- Bake for 30-35 minutes, then turn your oven to high broil and cook 3 minutes more, until golden brown.
- DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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