Cast Iron Strawberry Rhubarb Cobbler

I am sitting here, writing this post in my office, surrounded by empty bookcases, boxes of alcohol and piles of games and cookbooks because we are in the middle of a kitchen mini-reno. I say mini reno because it pretty much is just painting. But it has swirled my life into chaos, and I am doing my absolute best and remaining calm because the outcome is going to be so amazing. And I am so grateful for Kodi’s parents helping us out the complete this task I have been waiting to execute for so very long.

BACK to regular programming. A while back, I tested out some vegan recipes, and I noticed I have not done one in a while. As I have been on a strawberry kick, I thought I would share this one for last. It is GLUTEN free and VEGAN! Yes, yes it is. This one took some research and Is excellent if you are having a summer dinner party because the one downfall is that it does not last very well for more than 2 days.  It is sweet and did not take long to make at all.   Try it out and let me know your thoughts!

vegan strawberry cobbler
Strawberry Rhubarb Cobbler

Gluten-Free and Vegan Strawberry Rhubarb Cobbler



2 cups diced strawberries

2 cups diced rhubarb

1 tablespoon maple syrup (only the real stuff)

zest and juice from one lemon

1 vanilla bean

1 tablespoon tapioca flour


Cobbler Topping

1/2 cup almond flour

1/2 cup tapioca flour

2 teaspoon baking powder

4 tablespoons almond milk

4 tablespoons melted coconut oil

2 teaspoon vanilla extract

1 tablespoon raw sugar

Gluten Free Vegan Local Strawberry Cobbler


Preheat the oven to 350.  Prepare a cast iron skillet or small baking sheet by greasing it up with some coconut oil and setting aside. In a bowl, combine the diced strawberries and rhubarb, maple syrup, lemon zest and juice, vanilla bean paste from inside the pod, and tapioca flour. Set aside. In a separate bowl, combine the cobbler topping: almond flour, tapioca flour, baking powder, almond milk, melted coconut oil, vanilla extract and the sugar.  Add the strawberry and rhubarb mixture to the dish or skillet and add a spoon full at a time of the cobbler topping on top of the strawberry and rhubarb mix. Bake for 25 min or until the topping is cooked. Serve with your fav choice of whipped cream or ice cream, or even by itself and enjoy!


2 Comments Add yours

  1. Margaret Needham says:

    You’ve got to stop sending me recipes that look so yummy, but would cause to turn on the oven when it is sooo hot!

    ❤️ 😥

    Sent from Marg’s IPad



    1. I am sure we can come up with a way to do this on the BBQ 😛


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