Strawberry rhubarb cobbler is one of my favorite desserts! Even though I make very elaborate desserts for clients, I really enjoy more simple fare...fruit cobblers with vanilla ice cream on top…Mmmm! Unfortunately since I started limiting grains, especially wheat, from my diet, I haven’t been able to enjoy them….until now! A friend sent me a delicious almond meal biscuit recipe, and I adapted it as a topping for my moms’s strawberry rhubarb cobbler.
The result? A fantastically delicious gluten-free dessert! I really don’t think anyone would know the difference. My brother ate some plain biscuits I made from the leftover batter and he declared them delicious!
I started by combining the dry ingredients: almond meal, baking powder, baking soda, and salt.
Then added the wet ingredients: buttermilk, melted butter, eggs, and honey.
Then mix it all together :) The batter will be very thick…almost like cookie dough.
Once I had the biscuit dough ready, I started working on the filling…very simple: just strawberries, rhubarb, sugar, and cornstarch.
Once that’s mixed well, pour it into a baking dish and dot with butter. Then drop spoonfuls of the almond meal biscuit dough on top.
Bake for about 55 minutes or until the biscuits are deep brown and the filling is thickened and bubbly. Deliciousness!
Here's the recipe.....
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/8 tsp baking powder
3 tbsp butter, melted
1 tbsp honey
3 tbsp cultured buttermilk
2 large eggs
12 oz sliced rhubarb, thawed
16 oz sliced strawberries, thawed
2/3 cup sugar
2 tbsp cornstarch
2 tbsp butter
Preheat oven to 350 degrees. In a medium bowl, combine almond flour, salt, baking soda and baking powder. In a small bowl, whisk together melted butter and honey, until smooth. Add the buttermilk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
Mix together rhubarb, strawberries, sugar, and cornstarch. Pour into a square baking dish. Dot with butter.
Drop spoonfuls of biscuit dough on top and press lightly into filling.
Bake at 375 for about 55 minutes or until the biscuits are deep brown and the filling is thickened and bubbly.