Main image of Apple, Ginger & Rhubarb Cobbler

Apple, Ginger & Rhubarb Cobbler

50 min

Dessert

10 ingredients or less
Although this recipe is intended to be a dessert, it could easily well be enjoyed for breakfast, considering the wholesome ingredients used to make it. It has a baked oatmeal texture, it's not too sweet, and the apples and rhubarb are a great combination.

Servings

Total

50 min

Prep

10 min

Cook

40 min

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Ingredients

  • 1 cup (142 g)
    buckwheat flour
  • 1 cup (240 mL)
    unsweetened soy milk
  • ½ cup (112 g)
    granulated sugar
  • 1 tsp (3 g)
    baking powder
  • 5
    rhubarb stalks, peeled, cut into 1 cm pieces
  • 2
    apples, cut into 2 cm pieces
  • ½ Tbsp (3 g)
    fresh ginger, minced (optional)
  • ¼ tsp
    ground cinnamon

Enjoy with

  • coconut whip
  • powdered sugar
  • vegan vanilla ice cream
  • vegan whipped cream
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Coconut Whip

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Put the coconut oil into a 6 x 10 inch (15 x 25 cm) baking dish, and place on the centre rack of the oven to melt.
  3. Meanwhile, mix the flour, plant milk, sugar and baking powder in a large bowl.
  4. In another bowl, combine the apples, rhubarb, ginger and cinnamon.
  5. As soon as the oil has melted, remove from the oven and pour the flour mixture into the dish. Do not mix!
  6. On top of the flour batter, place the apple and rhubarb mix. Again, do not mix!
  7. Place the baking dish back into the oven and cook for 40 minutes, or until the batter is golden and firm, but springy to the touch.
  8. Remove from the oven, let cool for a few minutes before enjoying with coconut whip, or a scoop of vegan ice cream!

Notes

  • * Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you'd prefer a mild coconut-y flavour, use unrefined coconut oil instead.

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Lisa - April 9, 2022, 3:02 p.m.

This recipe is SOO good!! It's one of my favourites now and I will definitely bake it again!

PUL Team - April 10, 2022, 11:34 p.m.

Aw such a lovely compliment, Lisa, thank you!

Reply
Barbara - Nov. 7, 2021, 2:26 p.m.

This recipe is delicious. I made this for my breakfast batch cooking with yogurt for the week. I didn't have rhubarb but I did have frozen cranberries that still gives this dish a tartness to cut back on the sweet.

PUL Team - Nov. 7, 2021, 11:53 p.m.

So glad it was enjoyed, Barbara, and a lovely idea to use raspberries 🤗

Reply
Dana - Oct. 18, 2021, 9:24 a.m.

This is soooo tasty!! Sadly, I am not vegan, but I hope this community can accept me as I am; so I switched oil for eggs, and it came out sooo good! I 100% recommend this. I also made it with pears and apples! It did not came out as fluffy as in the pictures, it was a bit more gooey and soft, but it looks and it tastes amazing!

PUL Team - Oct. 19, 2021, 3:39 a.m.

Thank you for the kind words, Dana, so glad the cobbler was enjoyed :)

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jul - July 8, 2021, 9:05 p.m.

I think I added too much oil and it was really weird consistency, but the flavour! Didn't look apetizing, but so so so delicious

PUL Team - July 13, 2021, 4:28 a.m.

Hi Jul, thanks for the honest review! If you remember, would you kindly share if you followed the oil portions in the recipe? Perhaps the amount may have been too much. Alternatively, perhaps being sure not to mix too much following step 5 may help with the texture as well 😊

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