Gluten Free Blueberry Rhubarb Cobbler
prep time: 10 minutes | cook time: 22 minutes | makes 6 servings
Compote ingredients:
3 cups chopped rhubarb
1 cup blueberries (I used frozen wild blueberries)
1/2 cup maple syrup
pinch salt
1/4 tsp cinnamon
2 tsp arrowroot or cornstarch
zest of an orange
Cake Ingredients:
1 cup gluten free cup for cup flour blend
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
8 oz butter, melted
1 egg
1/2 cup whole milk or half and half (could use coconut milk)
preheat oven to 400 degrees. Lightly grease a 10 inch cast iron skillet or casserole dish.
In a medium saucepan, combine the compote ingredients and heat over medium heat until simmering and fruit begins to soften - about 5 minutes. Pour into greased skillet.
For the cake batter mix the flour, sugar, baking powder, and salt together in a medium bowl. Stir in butter, egg and milk until smooth.
dollop the batter over the compote and bake for 22-25 minutes. Cobbler should be golden on top and the fruit should be bubbling.
*place a parchement lined baking sheet in the oven on the rack below the cobbler to catch any drips while baking.
Serve with ice cream or Greek Yogurt.