You may notice I've never posted a strawberry-rhubarb crisp recipe. It's because I just never really loved the combination of the oat crumble topping with the flavors of the strawberry rhubarb. But a strawberry rhubarb cobbler - now we're talking! This is absolutely delicious and whips up so quickly! Perfect to use with all the fresh rhubarb and you can use fresh or frozen whole strawberries in the recipe. The topping recipe can be used for one pan or split between two pans for a lighter topping. If you would prefer a lighter cobbler topping, consider whipping up a cherry cobbler or peach cobbler alongside! Enjoy!

Fresh from the oven - strawberry rhubarb cobbler!!! Yum!

Strawberry Rhubarb Cobbler

Preheat oven to 350 F. 

In an 8" x 8" glass pan, fill pan to 3/4 full with: 

~2-3 cups diced rhubarb, diced/sliced

~1-2 cups whole strawberries (slightly defrosted whole strawberries from the freezer works perfectly)

I aim to use approximately 1/3 strawberry and 2/3 rhubarb for a nice flavor ratio.  For me, this worked out to spreading some strawberries mostly covering the bottom of the 8x8 pan, and then adding chopped rhubarb until the pan was filled 3/4 full.  Rhubarb and strawberries come in all shapes and sizes, so exact measurements aren't great for this recipe.  I found one bunch of rhubarb worked great to fill the pan to the 3/4 full along with the strawberries. 

Add and mix in: 

1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix

Set aside and prepare the cobbler topping. 

The pan filled 3/4 with fresh rhubarb and whole partially thawed strawberries. Ready to mix in the bit of sugar and flour mix.

Cobbler Topping:

If you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  In fact, I tend to prefer the lighter topping. I often make the full amount and split it between a cherry cobbler or peach cobbler.  I add a bit of cinnamon to the flour and sugar mixed with the fruit for those cobblers, otherwise everything else is the same!

In a large bowl, mix together:

1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared cherries. 

Topped and ready to bake - this is topped with half the cobbler topping, so it'll look like twice as much if you use the full cobbler topping. Both ways are equally delicious!

Bake at 350 F for ~50-55 minutes, until topping is nicely browned.  Great served hot or warm. 

The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed!  Enjoy!

Strawberry rhubarb cobbler and a cherry-apple cobbler, fresh from the oven! Yum!

Strawberry Rhubarb Cobbler Recipe by Successfully Gluten Free!

Rhubarb-filled Muffins!

I sometimes whip up rhubarb crisp, or strawberry-rhubarb crisp or pie, but I was looking for something a little different.  I sometimes have pan-cooked fruits, essentially making pie filling, and then used them in crepes or over pancakes.  However, this is a fun alternative - rhubarb-filled muffins!  They were a hit!   The tangy rhubarb with the rich muffin base was a delicious treat. Enjoy!

Fun, rhubarb-filled muffins!  A perfect summer treat! 

Rhubarb-filled Muffins!
Makes 18 - 24 muffins

Preheat oven to 350 F.  Line 24 muffin tins with paper liners.

In a frying pan, cook over medium heat until rhubarb softens and the mixture becomes a chunky jam consistency:
~6 stalks rhubarb, diced
1/3 cup sugar
1/4 - 1/2 tsp cinnamon
dash salt

Set aside rhubarb.  In a large bowl, mix together the following:
1/2 cup coconut flour
1/2 cup white rice flour
scant 1 cup sugar
1/2 tsp baking soda
1/2 tsp salt

Mix in until smooth:
1 cup milk (lactose-free options work well)
1/2 cup oil 
1 tsp vanilla extract

Add and mix in until smooth:
6 eggs

The batter will be runny. This is okay because coconut flour absorbs a lot of liquid while cooking.
Fill each cupcake liner about 1/2 - 2/3 full.

Divide the rhubarb mixture evenly among the muffins.  It will sink during cooking.

I filled each cup a bit higher here, but I'd recommend filling them a bit less for a neater finished product.

Bake at 350 F for 15-20 minutes, until lightly golden brown.

Fresh out of the oven! 

Cool on a wire rack and enjoy!!!

Time to make more... these went fast!