Gluten-Free Strawberry Rhubarb Cobbler

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga



  • 4-5 stalks fresh rhubarb, chopped
  • 4 cups (1 kg) strawberries, halved
  • 1‚ÅÑ2 cup (125 mL) sugar
  • 2 tbsp tapioca cereal
  • 1 tbsp lemon juice topping
  • 3‚ÅÑ4 cup (200 g) white rice flour
  • 1‚ÅÑ4 cup (60 g) tapioca flour
  • 1‚ÅÑ4 cup (60 g) potato starch flour
  • 1‚ÅÑ4 cup (60 g) sugar
  • 1 tbsp baking powder (look for gluten-free)
  • 1‚ÅÑ2 tsp salt
  • 1‚ÅÑ2 cup (125 mL) softened dairy-free, soy-free buttery spread (I use Earth Balance)
  • 1 cup (250 mL) plain rice milk
  • 1 tsp vanilla

Recipe Tips

When using non-gluten flours, the cooked cobbler will have a smooth rather than crumbly texture.


  1. Preheat oven to 350° F.
  2. In a large saucepan, combine the rhubarb, sugar, tapioca and lemon juice. Cook over low heat, stirring occasionally until mixture thickens. Gently fold in strawberries and set aside.
  3. To make topping, in a large bowl, combine flours, sugar, baking powder and salt. Cut in butter or alternative with a pastry blender (or two forks) until crumbly. Add rice milk and vanilla, mixing until just combined.
  4. Place fruit mixture in a lightly greased 9-inch x 13-inch baking dish. Spoon on topping. Bake on middle rack for 20-25 minutes, until fruit begins to bubble and top is a light gold.

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