Recipe: Gluten-Free Strawberry Rhubarb Cobbler

Happy Sunday!  I made a delicious gluten-free cobbler this weekend, so of course, I had to share the recipe with you!

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.  

Happy baking!

Cooking Classes!

After many requests, I am introducing a serious of cooking classes! If you enjoy cooking, want to learn more about how to make delicious meal at home, or you just like eating, these classes are for you!  I promise you will enjoy yourself and leave feeling so much more confident.


All the classes will be hands-on...which means you will get your hands dirty :)  But you'll also get to taste everything we make and take home the recipes.  

 Making dessert during "Cooking for One or Two"

Email me at creativecrumbsnashville@gmail.com if you're interested or have any questions.  Space is very limited so sign up early!

Hip and Healthy

Monday, January 30, 6:00 – 8:00, $25

After all those holiday parties, everyone is trying to eat healthier this time of year.  Start the year off right with these winter favorites.

Low-Carb Butternut Squash Lasagna

Mixed Greens Salad with Apple Cider Vinaigrette

Easy Chocolate Orange Mousse

Easy Chocolate Orange Mousse

Gourmet Truffles and Chocolates

Thursday, February 9, 6:30 – 8:30, $25

Learn to make an assortment of gourmet truffles and candies and take them home in a beautifully gift-wrapped box.  Perfect for a Valentine's Day gift or a treat for yourself!

Dark Chocolate Raspberry Truffles

Cappuccino Truffles

Salted Chocolate Macadamia Nut Bark

Chopping chocolate during "Cooking for One or Two"

Easter Brunch

Saturday, March 24, 10:00 – 12:00, $25

Cooking for a crowd is always a challenge.  But these brunch recipes will make your Easter brunch or any springtime event a delicious success.

Cream Cheese Coffee Cake Ring

 Hashbrown Quiche 

Sunshine Slushy

A Night in Paris

Friday, April 20, 6:30 – 8:30, $35

Take a mini culinary vacation and experience some of the finest flavors of France.

Mini Caramelized Onion and Bacon Tarts

Crepes with Creamy Chicken, Spinach, and Mushrooms

Crème Brulee

Bread Baking 101

May, Date TBD, $25

Who can resist the smell of fresh baked bread?  Come learn the more about the fascinating world of baking breads.

Crusty French Bread

Basic Muffins

Perfect Buttermilk Biscuits

Girls night out!

June, Date TBD, $40

Brie with Rosemary-and-Bacon-Roasted-Dates

Ricotta Gnocchi with Vodka Cream Sauce

Molten Chocolate Cakes


I can do private in-home cooking classes for small groups too.  So if you have a group of friends interested in a class, let me know!  I can create a menu to please anyone!

Chicken with Creamy Sugar Snap Peas and Mushroom from "Cooking for One or Two"

20th Wedding Anniversary Cake

Happy Sunday!  Some family friends of mine celebrated their 20th anniversary in December, and I had the honor of catering their anniversary celebration as well as making a cake for the occasion!  I wanted to base the cake off of their original wedding cake, but update it as well.  Many of my friends know my position on wedding cake with columns, staircases, and fountains like this one!  They are SO early 90’s!

Thankfully this couple’s original wedding cake wasn’t nearly as over the top as you can see:

For their anniversary cake, I decided to stack the cakes directly on top of each other instead of separating them for columns and use fresh flowers in reds, burgundies, and different shades of greens to mimic the flowers on their December wedding cake.

The flavor was Red Velvet (yum!), so even the pieces of cake looked somewhat Christmas-y too!  

The finished cake featured red carnations, deep red roses, a few sprays of lime green flowers, baby's breath, and dark green leaves.

 Happy Anniversary to Les and Laura! 

12 Days of Recipes ~ Day 9: Best-Ever Sugar Cookies

I know Christmas is over and everyone has taken their decorations down, so it may seem silly to share a Christmas cookie recipe today, but these cookies are perfect for any holiday.  This is, without a doubt, the absolute best sugar cookie ever!  It tastes great, is super easy to roll out, and holds its shape well during baking.  


I made a batch to take to my grandmother's for decorating on Christmas, but they can be used for Valentine's Day, Easter, Halloween, etc.


I didn't get a picture of the cookies after they were decorated, but here's one of my sister and I decorating them at my grandmother's.

Its best to roll out the dough after its chilled for an hour.  If you refrigerate it over night, it gets pretty solid, so let it set out at room temperature for about 30 minute before you try to roll it... unless you want to work on your biceps and triceps, and then by all means go right ahead and try!


Sugar Cookies


6 cups flour
3 tsp baking powder
1 tsp salt
2 cups butter, softened
2 cups sugar
3 eggs
1 tbsp vanilla extract
1/2 tsp almond extract


Stir together the flour, baking powder, and salt.  Set aside.


In a large mixing bowl, cream together butter and sugar until well combined, but not light and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla and almond extract. 


Carefully add dry ingredients and mix until completely combined.  Wrap dough tightly in plastic wrap and refrigerate for 30 minutes to an hour.


On a lightly floured surface, roll dough to 1/4 thick and cut into desired shapes.  Place an a cookie sheet lined with parchment paper and bake at 350 degrees for 10-12 minutes until set and barely starting to brown around the edges.  Cool completely on a wire rack before decorating.

12 Days of Recipes ~ Day 8: Spinach Puffs

Happy New Year!  I can't believe I'm starting my second year of blogging!  2011 was so much more successful than I ever imagined when I first started Creative Crumbs last January.   I have truly loved sharing my dream with all of you!  


I'm excited to keep going in 2012!  In addition to cakes, I'll be adding more step-by-step recipes, as well as some restaurant reviews for those of you here in Nashville.


After a break to celebrate the new year with friends and family, I'm back to finish my 12 Days of Recipes!  Since everyone seems to be trying to eat healthier this time of year, today's recipe is a better option for appetizers.  It even has spinach it in for goodness sake!  But, don't worry, you won't sacrifice taste on this one; I always get rave reviews.  At one wedding I catered, the Father-of-the-bride got seconds, maybe thirds, of these spinach puffs...after explicitly telling me he never eats wedding food!  Never say never :)


Another great thing about this recipe is that the puffs can be frozen after they are shaped, then baked as needed.  

Spinach Puffs

makes 5 dozen

1/2 cup finely chopped onion

1 (10 ounce) package frozen chopped spinach

2 eggs, beaten

1/2 cup shredded parmesan cheese

1/2 cup shredded cheddar cheese

2 tbsp. blue cheese salad dressing

2 tbsp butter, melted

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

2 dashes Worcestershire sauce (to taste)

1 (8 1/2 ounce) package corn muffin mix

Combine all ingredients and mix well.  Refrigerate overnight.  Drop by tablespoonfuls onto a greased baking sheet.  Bake at 350 degrees for 13-15 minutes until puffed and browned.  Serve warm.