Rhubarb and Berry Cobbler - Dairy Free, Egg Free

Rhubarb And Berry Cobbler - so delicious and dairy and egg free! WHAT!!  Flavour and texture is incredible! You can also bake this on the “Q” in a cast iron pan.....at a 350 degree temperature!!

Rhubarb .......makes delicious pies when mixed with berries. It is a vegetable but it is used as if it were a fruit. Strawberries, blueberries or raspberries all work great when mixed with rhubarb.  I have rhubarb growing in my garden and June is the time to harvest. 

I have about12 thin stalks of rhubarb. This is enough for one pie or cobbler. If your stalks are thicker, then reduce how much you use.

You cut the leaves off and trim the bottom ends off by at least two to three inches making sure you cut the white parts off. Then wash and cut rhubarb into one inch pieces.

You will also need two cups of berries. I am using a combination of blueberries and raspberries. Your combination of rhubarb and berries need to be heeping...as it will all shrink once cooked.

Put rhubarb and berries into either a large pie dish or an 8 inch square pan. To that you will add half a cup each of brown sugar and regular sugar and 1/4 cup flour. Stir well until all evenly coated.

Place all into your dish.

I lined the pie dish with pastry dough but this is not necessary. You can place berries directly onto dish.

 

For the topping combine the following in a large bowl

2 cups flour

2 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add 1/2 cup butter - I used vegan margarine and use a pastry blender to cut it into coarse crumbs

Then you will need to stir in 1 1/4 cups of buttermilk. I substitute this with almond milk and add 1.5 tsps of white vinegar to give it that buttermilk flavour.

It will be a wet dough

Spoon onto rhubarb and berry mixture.

Place into preheated 350 F degree oven and bake for 50 to 60 minutes until bubbly and golden.

You will want to put foil underneath to catch the drippings.

Oh my!!!!😋