Vegan Cherry Rhubarb Cobbler! Cherries and rhubarb, a delicious combination that’s totally underrated, and this sweet recipe let’s this delicious duo shine in all its glory.
Easy to prepare and packed with Springtime vibes, this oil free, Vegan Cherry Rhubarb Cobbler is a delicious old-fashioned dessert with a plant-based twist. Sweet, dark cherries and tart rhubarb are coated in a lightly sweet syrup, then topped with a crunchy, cakey oat topping, baked to perfection, and sure to be a winner with your family.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We are grateful to have lots of beautiful rhubarb plants that come up each spring. They were planted by the previous owner and well loved. We look forward to each Spring to harvest and create delicious rhubarb recipes.
We are always looking for tasty was to pair rhubarb with desserts, and we are thrilled with the winning combination of cherries and rhubarb in this delicious old-fashioned cobbler.
Of course, the classic strawberry and rhubarb will always be an ultimate combo, but if you’re looking for a new fruit variation than look no further. Plus, Dad absolutely devoured it lol.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This fruit cobbler features dark sweet cherries and rhubarb with a rustic cobbler topping. This dessert is very lightly sweet. If you are not a fan of the underside of the cobbler topping being “wet” from the fruit syrup, then consider passing on this recipe.
- Frozen Cherries: We used a 32 oz. bag of frozen dark sweet cherries. Feel free to use your favorite fresh or frozen cherries in this recipe. If using fresh, you may wish to precook them to close to the desired tenderness. Make sure to select pitted cherries or pit your cherries first.
- Fresh Rhubarb: Fresh rhubarb is readily available at most local grocery stores, pretty much all year round. We also grow rhubarb in our garden. We did multiple kitchen tests in December, January, and February and found rhubarb, much to our delight, readily available in at our local grocery store in the middle of winter.
- Can’t Find Rhubarb? or Don’t Want to Use Rhubarb? You can add 4 additional cups of cherries (or other complementary fruit) and simply make a Cherry Cobbler!
- Cashew Butter, Almond Flour Substitutions: We do not have any substitutions to offer as this recipe was designed to use these ingredients.
- Cobblers: It is generally understood that a cobbler topping is lightly crisp on the top, but the part of the cobbler topping that is resting on the fruit is going to be wet (or somewhat soggy). Keep this in mind when contemplating making this recipe.
- Cobbler Texture: The cobbler portion of this recipe tends to absorb some of the moisture from the fruit juices over time. This did not bother us, but we could see how this might bother others. Keep this in mind if this is something that you would not enjoy if this dessert is not consumed in one day.
- Coarsely chopped rolled oats: Place the oats in a food processor and pulse for 20 seconds. Do not use instant oats.
- Maple Syrup and Maple Sugar: We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all Medjool dates, while others want to use all maple syrup. We’ve tried this topping using all Medjool dates, it turned out gummy. We also tried using all maple syrup, they just didn’t hold up. Honestly, the best sweetener for this topping is maple sugar, coconut sugar, or other dry sugar. * We also get lot questions about using coconut sugar, if your diet permits, you can substitute coconut sugar for the maple sugar. However, we have not tested with coconut sugar, many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.
- Softened Cashew Butter: If you are opening a new jar of cashew butter, there is no need to soften it. If you are using refrigerated cashew butter then you want to slightly soften the cashew butter so it easily mixes well in the batter. You can either microwave the ½ cup of cashew butter on low for about 10 seconds, or remove ½ cup of cashew butter from the refrigerated jar, and allow to sit on the counter for 30 minutes to one hour to allow to come to room temperature.
- Skillet versus Baking Dish: We used our ceramic/enamel lined cast iron skillet; however, feel free to transfer the fruit after you heated it on the stove to a baking dish.
Leftovers and Freezing:
Leftovers will generally keep for several days in the refrigerator. Store in a covered container.
This cobbler can be frozen with the understanding that the topping will become soggy.
- Frozen Cherries: We used a 32 oz. bag of frozen Dole Dark Sweet Cherries. Feel free to use your favorite frozen cherries.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Oven Safe Deep Skillet (or Baking Dish)
- Food Processor
Easy to prepare and packed with Springtime vibes, this oil free, Vegan Cherry Rhubarb Cobbler is a delicious old-fashioned dessert with a plant-based twist.
- 1 – [ 32 oz. bag ] frozen cherries *
- 4 cups fresh rhubarb, cut into 1-inch pieces
- ½ cup pure maple syrup
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon almond extract (optional)
- 2 Tablespoons organic cornstarch (or arrowroot powder)
- 2 Tablespoons water
Cobbler Dry Ingredients:
- 1 cup almond flour, slightly packed
- 1 cup rolled oats, coarsely chopped
- 1 Tablespoon cornstarch (or arrowroot powder)
- ¼ cup dry maple sugar (or coconut sugar) *
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 Tablespoon flaxseed meal
- ¼ teaspoon sea salt (+/-) *
Cobbler Wet Ingredients:
- ½ cup cashew butter, softened (not melted) *
- ½ cup unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- Preheat the oven to 375 F. Place oven rack in the center position.
- Coarsely chop the rolled oats by placing them into a food processor and pulsing off and on for approximately 15 to 20 seconds, then place in a large bowl. Set aside.
- Make the Slurry by placing the Slurry ingredients into a small bowl, whisk until smooth, set aside.
- Place the all the Base Ingredients into an oven-safe, deep skillet on the stove top, bring to a boil, add the Slurry Mix, stir for several minutes until thicken, immediately remove from the stove.
- Make the Cobbler Topping by placing all the remaining Dry Ingredients into a large bowl (with the chopped oats) and whisk together. Then add all the Wet Ingredients to the dry ingredients, mix until ingredients are combined, do not over stir the batter.
- Dollop the batter evenly all over the top of the fruit in the skillet. Place in a preheated 375F oven.
- Bake for 35 to 40 minutes, the fruit syrup should bubble up all around the edges. The cobbler topping should be golden brown. You may wish to place a baking sheet underneath the pan to catch any spillovers (only if your skillet or baking dish is shallow). The topping should be golden brown. If the topping gets too brown, then place a sheet of aluminum foil over the top of the dish to prevent further browning. Set your timer for 25 minutes to check on how brown the topping is to see if you need to cover them with foil.
- Allow to cool for 12 to 17 minutes before serving.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 6 to 8
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