Some of my fondest memories of childhood was when going to the rhubarb patch and pulling out a nice shiny red rhubarb stick to suck on. During rhubarb season we had rhubarb pies, strawberry/rhubarb pies, rhubarb jam and rhubarb cobbler. I love that sour taste of the rhubarb and how your face puckers up when biting into it. 
Here is an old family recipe that I have adapted to make it for the most part allergen free. Sorry to my egg allergy peeps, I didn’t have time to attempt the egg free version, it calls for 1 egg so use 3 Tablespoons water and 1 tablespoon of ground chia seed (to get a better rise sub 1 tbsp of apple cider vinegar for 1 tbsp of water)
Rhubarb Ginger Cobbler
- 4 cups of sliced rhubarb
- 3/4 cup brown sugar (I subbed coconut sugar)
Mix together and place in an 8 X 8 baking dish
- 1/4c coconut oil (butter if you can tolerate dairy)
- 1/2 c granulated sugar (I used organic cane)
- 2 tsp grated fresh ginger (or dried ginger) or 1/4 c candied ginger
- 1 egg (or egg replacer)
- 1 c. Allergic Solution Vanilla Cake mix
- 1/4 c rice milk (or milk or cream)
mix coconut oil, ginger and sugar together until fluffy
add egg and mix well
add rice milk and mix well
add cake mix and mix until all mixed in
Spoon on top of rhubarb and sugar mixture, don’t spread out there should be spaces in between the batter blobs.
Bake at 375 F for 30 to 35 minutes, I found after 20 minutes it was getting too brown so I covered it with foil.
scoop it onto plates and garnish with coconut whip cream, coconut ice cream or something similar.
