Dump-It Strawberry Rhubarb Cobbler
Dump-It Strawberry Rhubarb Cobbler 🍓 SAVE this recipe, you won’t be sorry, and let me know if you’ve tried it! Dump-it Strawberry Rhubarb Cobbler (Half the Fat & Sugar!) (Gluten-Free) Serves: 9 Ingredients: 3 tablespoons unsalted butter 1 cup all-purpose GF flour ¼ cup oat flour ⅔ cup plus 2 tablespoons cane sugar 2 teaspoons baking powder 1/2 teaspoon Kosher salt ¾ cup (or more, depending on the brand’s consistency) unsweetened almond milk ½ teaspoon vanilla extract 3 cups fresh ripe strawberries, hulled & diced 2 cups diced rhubarb Heat your oven to 375°F. Place butter in a 8x8 inch baking dish. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter. Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl and stir in milk and vanilla. Mix until smooth. It should be pancake-batter consistency, if it’s too thick add ¼ cup or so more milk. Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process. Add strawberries and rhubarb evenly to the batter, pat it gently into the batter with a spatula, and top with remaining sugar. Bake the cobbler until it is just set and lightly golden on top and edges, 50 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools. Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream. . . . #glutenfreerecipes #glutenfreedessert #easyrecipes
What you need
tsp kosher salt
tsp baking powder
cup cane sugar
tbsp unsalted butter
cup strawberries
cup oat flour
tsp vanilla extract
cup rhubarb
Instructions
Heat your oven to 375°F. Place butter in a 8x8 inch baking dish. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter. Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl and stir in milk and vanilla. Mix until smooth. It should be pancake-batter consistency, if it’s too thick add ¼ cup or so more milk. Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process. Add strawberries and rhubarb evenly to the batter, pat it gently into the batter with a spatula, and top with remaining sugar. Bake the cobbler until it is just set and lightly golden on top and edges, 50 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools. Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.View original recipe