Vegan Rhubarb Cobbler
Bursting with tangy-sweet flavor and wrapped in cozy, plant-based goodness, this Vegan Rhubarb Cobbler is the ultimate dessert for spring and summer gatherings. Juicy, oven-baked rhubarb is beautifully paired with a lightly sweetened, golden biscuit topping made from wholesome ingredients like maple syrup, almond milk, and vegan butter. This easy-to-follow recipe comes together in just an hour, featuring a perfect balance of tart and sweet notes that will delight your taste buds. Ideal for vegans and non-vegans alike, serve this cobbler warm with a scoop of dairy-free ice cream or enjoy it all on its own as a delightful treat. Whether you're looking for a comforting dessert or a show-stopping dish for potlucks, this Vegan Rhubarb Cobbler will not disappoint!
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Recipe Information
Ingredients
- 4 cups fresh rhubarb
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
- 0.25 cup vegan butter
- 2 tablespoons maple syrup
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
In a large bowl, toss the rhubarb with granulated sugar, cornstarch, and lemon juice until evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In another bowl, whisk together the flour, baking powder, and salt.
In a microwave-safe bowl or small saucepan, melt the vegan butter until liquid. Let it cool slightly, then combine it with the almond milk and maple syrup.
Gradually stir the wet ingredients into the dry ingredients to form a thick batter.
Drop spoonfuls of the batter over the rhubarb mixture, aiming for even coverage. It’s okay if some of the rhubarb peeks through.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the rhubarb mixture is bubbling.
Remove from the oven and let the cobbler cool for at least 10 minutes before serving. Enjoy on its own or with a scoop of vegan ice cream!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 183.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 750 mg | 58% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1933 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
