Strawberry Rhubarb Cobbler (gluten-free with an almond-oat topping)
If available, thinner rhubarb stalks will be less fibrous. Consider freezing rhubarb at the height of the season to use in this and other recipes throughout the year. Simply wash, completely dry, and chop the rhubarb. Then freeze the pieces in a single layer on a cookie sheet. When frozen, transfer to a zipper-top bag, label, and store in the freezer.

Yields 6-8 servings.


  • 1 pound rhubarb (about 3 very slightly rounded cups), leaves discarded and stems cut into 1/2-inch pieces
  • 1 pint strawberries, halved or quartered depending on size
  • 1/3 cup sugar
  • 1 tablespoon cornstarch (see notes)
  • 1 cup old-fashioned (rolled) oats (gluten-free, if necessary)
  • 1 cup almond flour (preferably blanched; see notes)
  • 1/4 cup sliced almonds
  • 1/2 cup sugar
  • 1/2 teaspoon ground ginger
  • 2 egg whites
  • 2 tablespoons melted butter
  • Optional: Whipped cream, vanilla ice cream, or frozen yogurt for serving


  1. Preheat the oven to 350 degrees F.
  2. Place the rhubarb and strawberries in a 10-inch, ovenproof, round skillet (I like cast iron; a 10-inch pie plate or 9-inch square baking dish would also work well), and toss the fruit with the 1/3 cup sugar and 1 tablespoon cornstarch. If you prefer a sweeter dessert or your strawberries are not especially sweet, you may add one extra tablespoon of sugar.
  3. In a mixing bowl, mix the oats, almond flour, almonds, 1/2 cup sugar, and ginger. Add the egg whites and butter, and stir until blended.
  4. Spread the oat mixture evenly over the fruit mixture, leaving a small gap between the topping and the side of the skillet.
  5. Bake for 35-40 minutes or until the rhubarb is bubbling and the topping is crisp and lightly golden. Allow the cobbler to rest for 5 minutes or so. Enjoy hot or at room temperature, with a dollop of whipped cream, vanilla ice cream, or frozen yogurt, if desired.


  • If a gluten-free recipe is not required, you may alternatively use 3 tablespoons whole wheat or all-purpose flour.
  • Blanched almond flour tends to be finer and lacks the brownish pieces seen in some almond flours and meals. Both work in this recipe, although the blanched variety will produce a slightly lighter end result. The unblanched variety will look a little more rustic in its appearance. Bob’s Red Mill is the brand of blanched almond flour I typically use and is widely available.

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