We have been picking a cleaning rhubarb all day as we have a ton of it growing next to our shed.  As a kid I would pick it and spend the rest of the day taking nibbles out of it enjoying the lip puckering sourness. As a treat we decided to make a rhubarb cobbler using my Grandmother’s recipe but making it gluten-free.

While thinking about this post I was wondering about the health benefits of rhubarb.

Did you know rhubarb contains:

  • Fiber for ease in digestion
  • Vitamin K for healthy bone growth and neuron function in the brain (1 serving of rhubarb provides 45% of the daily value)
  • Vitamins C and A
  • Calcium

Rhubarb Facts from Mercola.com 

Rhubarb Cobbler


  • 4 cups Chopped Rhubarb
  • 1-1/2 cup Sugar (we used coconut sugar)
  • 1/4 teaspoon Salt
  • 2 Tablespoons Lemon Juice
  • 2 cups Kathy Smart’s Smart Flour (gluten free, top allergen free, Free of corn, soy, potato starch/flour, rice flour, xanthan gum)
  • 2 Tablespoons Sugar (we used coconut sugar)
  • 1/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1/2 cup Butter
  • 1/2 cup  Milk or milk substitute
  • 1 Egg


  1. Preheat oven to 400′ degrees.
  2. In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
  3. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add butter, then cut together with a pastry cutter.
  4. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
  5. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
  6. Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
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