Vegan Rhubarb Cobbler Recipes

RHUBARB PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.
• Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.
• In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.
• Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.
• Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

EASY RHUBARB COBBLER

Steps:

• Set oven to 375 degrees F.
• Grease a 9-inch baking dish.
• Mix the rhubarb and 1 cup sugar, and place in the baking dish.
• To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
• Cut in the cold butter to make a crumbly mixture.
• In a small bowl, whisk/combine the egg and half and half cream.
• Add to the dry ingredients; stir with a fork to create a stiff batter.
• Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
• Bake for 35-40 minutes.
• Serve warm topped with ice cream.
• Delicious!

CHEF JOEY'S STRAWBERRY RHUBARB COBBLER (VEGAN )

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

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.