Rhubarb Cobbler!

Svenska här

In Sweden rhubarbs means spring is here. In almost every garden you find a rhubarb plant. Not in mine, for some reason I can’t get anything to grow… Luckily my neighbours let me have of theirs 🙂

We celebratet Walpurgi’s Eve last thursday, a perfect time for the first rhubarb cobbler of the year! I love this recipie because you can mix the batter in the pan were you melt the butter, and mixing with a spatula keeps dishes to a minimum. Perfect when one is lazy like me!

Rhubarbs are really low in carbs, about 3,1 %. They also contain a lot of water. Therefore they need to be mixed with a bit of starch, otherwise your cobbler will be soup.

I use corn starch to keep it gluten free. Corn starch is not low carb but we are using 3 teaspoons in a cobbler for at least 4 people so the total carb count is still low. And this is a desert, meant for special events. You won’t eat it every day. Lets live a little 🙂

This recipie uses sun flower seeds to add crunch, Feel free to use chopped nuts or almonds instead. The rhubarbs also need their fair share of sweetener. Use your favourite. I go for birch xylitol.

Enough talking, lets get cooking!

Rhubarb Cobbler 4-6 servings (I may, o may not, have eaten half the cobbler by myself…)

  • 5-8 stalks of rhubarb, depending on size
  • sweetener equivalent to ½ cup, or 1 dl, sugar
  • 3 tsp corn starch


  • 4,5 oz, or 125 gr, butter
  • 1 1/3 cup, or 2,5 dl, almond flour
  • 1/3 cup, or 0,5 dl, coconut flour
  • 1/3 cup, or 0,5 dl, sunflower seeds
  • sweetener equivalent to 1/3 cup, or 0,5 dl, sugar


 Preheat oven to 350 degrees Farenheight or 175 degres Celcius.

Melt the butter. Set aside to cool down.

Cut rubarbs into ½ inch, or 1 cm pieces. I never peel rhubarbs (=lazy) but you do as you please. Place in a pie dish or baking dish. Grease the pan if not nonstick. They should cover the bottom of the pan in a layer of at least ½ inch, or 1 cm.

Mix sugar and cornstarch. Sprinkle on rhubarbs and toss to coat all of them.

Now add almond flour, coconutflour, sunflower seeds and sweetener to melted butter. Mix.

Spread batter as evenly as possible ontop of rhubarbs.


Bake for about 40 minutes. Cobbler is done when colour is light golden and you see the cobbler boiling at the sides.


 Let cool for a bit. Serve warm, not hot, or at room temperature, with whipped cream, vanilla sauce or vanilla icecream.

Recipie for vanilla sauce that easily converts to vanilla ice cream coming up tomorrow!

3 thoughts on “Rhubarb Cobbler!

  1. Pingback: Rabarberpaj! | Stitches and Supper

  2. Pingback: Low Carb Vanilla Cream! | Stitches and Supper

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s