My spring mission: to convince you rhubarb haters to try one of these recipes. This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can be. It takes a bit less fruit than a pie and goes together in just a few minutes. And it is gluten free for all of you who must avoid gluten which means wheat, rye or barley flours are a no-no in baking.
This recipe is the same basic one I posted about for peach cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients. One cup will make an 8×8 pan of cobbler topping. I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time. What a time saver this mix is! I make all sorts of cobblers with it. i made an apple blackberry one last Saturday using some frozen blackberries; very tasty it was!
I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.
Angie’s Rhubarb Cobbler
Dry Cobbler Mix – use one cup for this recipe and freeze the rest
2 ¼ cups white rice flour
½ cup potato starch (not potato flour!)
½ cup tapioca flour
1 tsp. baking soda
4 tsp. baking powder
1 tsp salt
1 tsp. xanthan gum
1/3 cup sugar
4 cups sliced rhubarb
½ tsp. almond extract
½-2/3 cup sugar –add more or less depending on how sweet you want it
2 tbsp. GF flour
1/4 tsp cinnamon
Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit. Cook on the stove top at a low heat for 5-10 minutes until it is thickened and hot. I suggest you stir it every minute or so to prevent burning. Pour into a buttered 8 inch square pan, top with big blobs of the cobbler topping.
1 cup dry baking mix
2 tbsp melted butter or canola oil (both work fine)
1/3 cup milk/buttermilk (I skimp a tbsp or two off to keep it from being runny)
½ tsp. vanilla or 1/4 tsp almond extract
Mix the wet ingredients and then add to the dry mix in a big bowl. Mix briefly: do not over-mix for best texture. Use a big spoon to plop it right away on the hot fruit. Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!
Bake at 350 degrees for 25 minutes. The top should be light brown and spring back when you poke it with your finger. If it looks damp or squishy bake it 5 more minutes.
Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven! Some people love it with a scoop of vanilla ice cream. This tender rhubarb cobbler is perfect just on its own.
Reposted with minor changes from June 2015.