Best Vegan Rhubarb Cobbler Recipes

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )

Chef Joey's Strawberry Rhubarb Cobbler (Vegan ) image

I bought some really nice organic rhubarb from my local cooperative and wanted to make a tasty dessert with it. I decided on a cobbler. I added some organic frozen strawberries to the recipe and some strawberry extract. Its baking in the oven now and the house smells delicious!

Provided by Chef Joey Z.

Categories Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces frozen strawberries (thawed and chopped)
4 cups diced rhubarb (organic)
1 1/2 cups sugar (raw cane)
2 tablespoons vegan margarine (vegan & chopped in small pieces)
1/2 cup oil (light)
1 egg substitute
1 cup spelt flour
1 teaspoon baking powder (aluminum free)
1/2 cup non-dairy milk substitute
1 (3 ounce) package vegan gelatin

Steps:

Heat oven to 350'F.
In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
Spread in a 13x9 inch oven proof dish.
In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
Cool on a wire rack and store in the fridge.
Bon Appetit.

VEGAN RHUBARB COBBLER

Vegan Rhubarb Cobbler image

Make and share this Vegan Rhubarb Cobbler recipe from Food.com.

Provided by Carol Bullock

Categories Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 tablespoons margarine
3 cups chopped rhubarb (can also use raspberries, or 1/2 rhubarb and 1/2 blueberries)
3/4 teaspoon salt
1 cup sugar
1/2 cup soymilk
1 egg substitute (I use Enger-G)
1 1/2 cups flour
2 teaspoons baking powder

Steps:

Melt 1/3 of the margarine and pour into the bottom of a pie pan.
Mix the rhubarb, with 1/3 of the salt and 1/2 of the sugar.
Put this in the pie pan and stir until coated with margarine.
Melt the remaining margarine.
Add the milk and egg substitute and mix well.
Mix in the flour, baking powder, 1/2 of the sugar, and 1/2 of the salt.
Mix until blended, but do not overmix.
Bake at 375°F for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.

Nutrition Facts : Calories 470, Fat 23.5, SaturatedFat 4.8, Sodium 691.4, Carbohydrate 61.8, Fiber 2.1, Sugar 34.8, Protein 4.7

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