You are going to enjoy this wonderful naturally sweetened rhubarb raspberry cobbler. With its rich, buttery, crunch topping and it’s tart and delicious filling, I really don’t know if there’s anything better. Hands down, this is one of my favorite desserts EVER, and I’m not just saying it because I made it!
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Nothing screams spring quite like rhubarb. Its beautiful red stalks and bright leafy greens are a welcome gift after a long winter. When the time is come for it to finally be ready to use, this is the recipe you’ll want to make.
I actually first created this recipe in the dead of winter on a cold January evening. We had been in a streak of cold days that were starting to wear on us all. We needed something to cheer us all up and give us some encouragement that we could make it through these cold winter days ahead. Spring would be coming!
I looked into my freezer at some of my frozen treasures from last season’s harvests. Raspberries and rhubarb immediately caught my attention. I knew this would be the combination we needed to give us all that glimpse of spring so that we could snap out of our cold winter trance we had been in the last couple of weeks.
I dabbled around with sweetness, wanting it to be sweet enough to accentuate the taste of both the rhubarb and raspberries, but not so sweet that these delicate spring flavors would be missed. This was the perfect combination. In fact, it was so perfect that my daughter and I ate the whole pan before anyone else even had a chance. I’m not sorry.
Plus, to top it off, this raspberry rhubarb cobbler is sweetened naturally with maple syrup! You can’t go wrong!
Table of Contents
- What is a cobbler?
- Naturally sweetened vs. artificial sweeteners
- History of rhubarb: What did the pioneers think?
- Materials for Naturally Sweetened Rhubarb Raspberry Cobbler
- Ingredients of Naturally Sweetened Rhubarb Raspberry Cobbler
- How to make this naturally sweetened rhubarb raspberry cobbler
- Serving and Storage
- Save this recipe!
- Check out these other sweet treat posts
- Other Recipes You Might Like:
What is a cobbler?
A cobbler is a fruit dessert that is covered with a batter, biscuit, or dumpling before baking. In this recipe, our fruit is raspberries and rhubarb (though rhubarb technically isn’t a fruit…but it tastes fruity, so we’ll call it one). We use a batter of flour, oats, maple syrup, and butter to create a batter topping that’s sprinkled across the fruit before baking to perfection.
Naturally sweetened vs. artificial sweeteners
Natural sweeteners and artificial sweeteners have the same purpose: to sweeten! However, sweeteners of course come with a price. They can cause the risk of tooth decay, obesity, poor nutrition, and other health related issues. Artificial sweeteners come with even more risks, like depression, headaches, increase risk of cancer, and can trick your body into not realizing that it’s eating, and thus increase your appetite. Natural sweeteners usually at least come with a great bonus of vitamins and minerals. That means if you’re going to be eating something sweet, at least you’re getting some nutritional value out of it as well by eating a naturally sweetened food.
History of rhubarb: What did the pioneers think?
Rhubarb was a highly used and valued plant for pioneers. Rhubarb is first known to have been grown in Philadelphia in the early 1700s by John Bartram (source), where he grew the plan for medicinal purposes. It then became more widely known to the pioneers in the 1800s, who dubbed it “the pie plant”. Loving the plant so much, pioneer women cut off chunks of the roots and smuggled them west in burlap sacks in an effort to continue to provide for their families.
Rhubarb is a perennial plant that grows back year after year, which makes it ideal for pioneering families (and homesteaders, too!). It’s highly poisonous leaves kept animals from eating it before the pioneers could, which is definitely a sought after quality. It was regarded as a “spring tonic”, and many old cookbooks refer to it as a “spring fruit stew”. This tonic was used for its fiber, many vitamins, minerals, and antioxidants.
Materials for Naturally Sweetened Rhubarb Raspberry Cobbler
Ingredients of Naturally Sweetened Rhubarb Raspberry Cobbler
This recipe is filled with delicious, natural ingredients, including a natural sweetener. The combination of all of these delightful real food items comes together beautifully.
Fruit Filling
Rhubarb- fresh or frozen will work
Raspberries- we used wild raspberries we had picked back in late summer. We had froze some away just for occasions such as this one!
Maple Syrup- if you’re interested in starting your own small batch maple syrup operation, check out this post to learn how to do it.
Corn Starch- this acts a thickener and helps absorb some of the liquid
Cobbler Topping
Flour
Oats
Maple Syrup
Butter
How to make this naturally sweetened rhubarb raspberry cobbler
You’ll start by making the fruit sauce in a saucepan on the stove. This will fill your house with the most amazing smell!
In the saucepan, combine the rhubarb, maple syrup, and raspberries on medium heat until rhubarb starts to soften and the ingredients form a bright red sauce. As it forms the sauce, quickly stir in the corn starch. Make sure to prevent clumping by stirring quickly and not letting the fruit get too hot before adding it.
Simmer the sauce on medium-high heat for 15 minutes or until the rhubarb and lost its shape. Stir often while it cooks.
As the rhubarb-raspberry sauce is cooking, mix together your topping. Add to a small mixing bowl 1 cup flour, 1 cup oats, 1/2 cup maple syrup, and 3 T. of butter. Combine the ingredients together to form a slightly wet batter.
Prepare an 8×8 square pan by greasing it with butter. Add your rhubarb-raspberry sauce to the pan. Next, place the crumble topping by spoonfuls over the red rhubarb-raspberry sauce so that it is mostly covered.
Bake in a preheated oven at 350 degrees for 30-35 minutes or until the batter has solidified.
Serving and Storage
This rhubarb raspberry cobbler is amazing served with ice cream or cool whip. Store the cooled cobbler in the refrigerator for up to 3 days.
Save this recipe!
Check out these other sweet treat posts
- FROM SCRATCH RHUBARB RECIPES TO TRY THIS SPRING
- EASY OLD-FASHIONED RHUBARB MUFFINS
- Blueberry Muffins with Maple Syrup
- From Scratch Brownies
- No Bake Naturally Sweetened Granola Bars
- Cast Iron Cinnamon Rolls
Seriously Delicious Rhubarb Raspberry Cobbler | Naturally Sweetened
With its rich, buttery, crunch topping and it’s tart and delicious filling, I really don’t know if there’s anything better than this Rhubarb Raspberry Cobbler. It combines the tartness of rhubarb with the sweetness of raspberries and maple syrup, with a sweet, oat-filled topping to top it all off. It's a wonderful spring dessert or a special treat all year round.
Ingredients
- 4 cups diced Rhubarb
- 1 1/2 cups Raspberries
- 3/4 cup Maple Syrup
- 1 T. Corn Starch
- 1 cup Flour
- 1 cup Oats
- 1/2 cup Maple Syrup
- 3 T. Butter, at room temperature
Instructions
- In a saucepan, combine the rhubarb, maple syrup, and raspberries on medium heat until rhubarb starts to soften and the ingredients form a bright red sauce.
- As it forms the sauce, quickly stir in the corn starch. Make sure to prevent clumping by stirring quickly and not letting the fruit get too hot before adding it.
- Simmer the sauce on medium-high heat for 15 minutes or until the rhubarb and lost its shape. Stir often while it cooks.
- As the rhubarb-raspberry sauce is cooking, mix together your topping. Add to a small mixing bowl 1 cup flour, 1 cup oats, 1/2 cup maple syrup, and 3 T. of butter. Combine the ingredients together to form a slightly wet batter.
- Prepare an 8×8 square pan by greasing it with butter. Add your rhubarb-raspberry sauce to the pan. Place the crumble topping by spoonfuls over the red rhubarb-raspberry sauce so that it is mostly covered.
- Bake in a preheated oven at 350 degrees for 30-35 minutes or until the batter has solidified.
Notes
This rhubarb raspberry cobbler is amazing served with ice cream or cool whip. Store the cooled cobbler in the refrigerator for up to 3 days.
Other Recipes You Might Like:
From Scratch Rhubarb Recipes to Try This Spring
Easy Old-Fashioned Rhubarb Muffins
NATURALLY SWEETENED SOURDOUGH CINNAMON RAISIN MUFFINS
EASY, ONE BOWL BANANA MAPLE SYRUP MUFFINS
FROM SCRATCH EASY GOOEY CHOCOLATE BROWNIES (MADE IN ONE BOWL!)
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