Best 10 Chef Joeys Strawberry Rhubarb Cobbler Vegan Recipes

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Chef Joey's Strawberry Rhubarb Cobbler Vegan is a delectable dessert that combines the flavors of sweet strawberries, tart rhubarb, and a crispy oat crumble topping. This vegan version of the classic cobbler uses plant-based ingredients to create a delicious and satisfying treat that is perfect for any occasion. Whether you're looking for a special dessert to serve at a dinner party or a comforting treat to enjoy on a lazy weekend afternoon, Chef Joey's Strawberry Rhubarb Cobbler Vegan is sure to hit the spot.

Let's cook with our 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

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.

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

I came up with this variation from three different recipes . . . it's a delicious cross between a pie and crisp . . . it doesn't turn out runny, so if you like runny cobblers, this is probably not your cup of tea =) enjoy!!!

Provided by BethyB

Categories     Dessert

Time 1h25m

Yield 1 cobbler, 12 serving(s)

Number Of Ingredients 13

4 cups rhubarb, chopped small
4 cups strawberries, cut into small pieces
5 eggs, at room-temperature beaten
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons cornstarch
1 1/2 cups flour
1 cup brown sugar, packed
1 cup oatmeal
1 cup shortening or 1 cup margarine

Steps:

  • Cut strawberries and chop rhubarb; set aside.
  • Mix together eggs and vanilla; whisk til combined. Sift together remaining ingredients and add to eggs mixture. Pour over fruit and stir. Place fruit mixture into a greased 9"x13" glass (very important!) baking dish.
  • In separate bowl, mix topping ingredients. Add shortening or margarine and cut through flour mixture. This will be chunky and sticky. Crumble evenly over top fruit filling.
  • Bake at 375 for around 50-55 minutes or until top is golden brown. Allow to cool for 30 minutes before serving. Enjoy with ice cream or whipped topping =).

Nutrition Facts : Calories 482.2, Fat 20, SaturatedFat 5.1, Cholesterol 77.5, Sodium 38.1, Carbohydrate 71.2, Fiber 3.1, Sugar 45.8, Protein 6.4

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this strawberry rhubarb cobbler is wonderful served warm with vanilla bean ice cream or whipped cream. This is a quick, easy, and impressive dish for a holiday, family, or potluck get-together.

Provided by bheavnly

Categories     Strawberry Desserts

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

I traditionally make a Strawberry Rhubarb pie about this time of year, but this time I decided made this cobbler instead. I don't think anybody is missing the pie, after tasting this! Hope you all enjoy this as much as we did. :) Preparation time does not include time for macerating the fruit.

Provided by Beth A.

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

4 1/2 cups rhubarb, cut into 1-inch pieces (about 1 1/2 lbs.)
2 cups strawberries, sliced (about 1 lb)
1 cup sugar
2 tablespoons quick-cooking tapioca (heaping tablespoons)
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten

Steps:

  • Preheat oven to 350°F.
  • In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
  • In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
  • Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
  • Serve with whipped cream (optional).

Nutrition Facts : Calories 365.4, Fat 9.4, SaturatedFat 5.5, Cholesterol 52.8, Sodium 305.6, Carbohydrate 67.9, Fiber 3.2, Sugar 44.8, Protein 4.8

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

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

Provided by silky

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 pint strawberry, sliced
1 lb rhubarb, cut into 1 inch chunks (about 3 1/2 cups)
2 tablespoons lemon juice
2/3 cup sugar
1 tablespoon butter, cut into bits
1 1/3 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon grated lemon, zest of
3 tablespoons uncooked oatmeal
3 tablespoons pecans or 3 tablespoons almonds
1 teaspoon cinnamon
1/3 cup butter, cut into bits
1 cup milk
2 tablespoons icing sugar, sifted

Steps:

  • Preheat oven to 400 degrees F.
  • Butter a 9 inch by 9 inch baking dish.
  • Combine strawberries, rhubarb, lemon juice, sugar and butter.
  • Place in bottom of pan.
  • For the topping, combine flour with baking powder, sugar, lemon zest, oatmeal, nuts and cinnamon.
  • Cut in butter until it is in tiny bits.
  • Sprinkle mixture with milk.
  • Stir together just until a heavy batter is formed.
  • Drop batter by spoonfuls over top of the rhubarb.
  • Bake 35 to 40 minutes.
  • Allow to cool before serving.
  • Sprinkle with icing sugar.
  • Serve with a scoop of vanilla ice cream.

Nutrition Facts : Calories 448.8, Fat 16.8, SaturatedFat 9, Cholesterol 37.9, Sodium 234.4, Carbohydrate 71.3, Fiber 4, Sugar 40.6, Protein 6.4

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this strawberry rhubarb cobbler is wonderful served warm with vanilla bean ice cream or whipped cream. This is a quick, easy, and impressive dish for a holiday, family, or potluck get-together.

Provided by bheavnly

Categories     Strawberry Desserts

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this strawberry rhubarb cobbler is wonderful served warm with vanilla bean ice cream or whipped cream. This is a quick, easy, and impressive dish for a holiday, family, or potluck get-together.

Provided by bheavnly

Categories     Strawberry Desserts

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

More fruit than topping, this strawberry rhubarb cobbler is wonderful served warm with vanilla bean ice cream or whipped cream. This is a quick, easy, and impressive dish for a holiday, family, or potluck get-together.

Provided by bheavnly

Categories     Strawberry Desserts

Time 55m

Yield 12

Number Of Ingredients 9

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine rhubarb, strawberries, white sugar, and 2 tablespoons flour in a bowl; spread into the prepared baking dish.
  • Mix brown sugar, oats, 3/4 cup flour, and cinnamon together in a bowl; cut butter into brown sugar mixture using a pastry blender or 2 forks until crumbly. Sprinkle over rhubarb mixture.
  • Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 57.4 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 60.9 mg, Sugar 43.7 g

STRAWBERRY RHUBARB COBBLER



Strawberry Rhubarb Cobbler image

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

Provided by carolinafan

Categories     Dessert

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups sliced rhubarb
1 pint fresh strawberries, washed and sliced
1 tablespoon lemon juice
1 tablespoon butter or 1 tablespoon margarine
1 (9 1/2 ounce) package refrigerated biscuits
1 teaspoon sugar
1/2 teaspoon ground cinnamon

Steps:

  • Combine sugar, cornstarch, and salt in a 2-quart saucepan; stir in rhubarb, strawberries, lemon juice and butter.
  • Cook over medium heat until bubbly and slightly thickened, stirring constantly.
  • Pour mixture into a 1 3/4- quart baking dish.
  • Cut biscuits in half, and arrange around edge and center of dish.
  • Combine 1 teaspoon sugar and cinnamon; sprinkle over cobbler.
  • Bake at 400 degrees for 15 to 20 minutes or just until biscuits are browned.

Nutrition Facts : Calories 419.1, Fat 10.5, SaturatedFat 3.5, Cholesterol 6.1, Sodium 725.1, Carbohydrate 78.9, Fiber 3.4, Sugar 49.1, Protein 4.6

CHEF NEAL'S STRAWBERRY-RHUBARB SOUR CREAM PIES



Chef Neal's Strawberry-Rhubarb Sour Cream Pies image

Everybody is familiar with strawberry-rhubarb pie, but very few have tasted this sour cream version. One taste of this and you'll want to smack your grandmother! It is that good.

Provided by Neal

Categories     Strawberry Pie

Time 1h15m

Yield 16

Number Of Ingredients 12

2 (9 inch) frozen pie crusts
2 cups sour cream
4 large eggs
3 cups white sugar
4 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
3 cups sliced strawberries
3 cups chopped rhubarb
½ cup packed brown sugar
½ cup all-purpose flour
6 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
  • Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
  • Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
  • Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
  • Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 63.8 g, Cholesterol 70.6 mg, Fat 19.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 256.3 mg, Sugar 46.2 g

Tips:

  • Select the ripest and freshest strawberries and rhubarb: Use bright red, plump strawberries and firm, tart rhubarb stalks for the best flavor.
  • Prepare the fruits properly: Hull the strawberries and cut the rhubarb into 1-inch pieces. Toss them with sugar and cornstarch to enhance their natural flavors and prevent excess liquid in the cobbler.
  • Don't overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cobbler crust. Mix just until the ingredients are combined.
  • Bake the cobbler until golden brown: This typically takes around 45-50 minutes. The crust should be golden brown and the filling should be bubbling.
  • Let the cobbler cool slightly before serving: This allows the filling to set and prevents it from becoming too runny.

Conclusion:

Chef Joey's Strawberry Rhubarb Cobbler is a delightful and wholesome vegan dessert that combines the flavors of sweet strawberries and tangy rhubarb. It's a perfect way to showcase seasonal produce and enjoy a comforting treat. With its crispy crust, vibrant filling, and simple preparation, this cobbler is sure to become a favorite among vegans and non-vegans alike. So gather your ingredients, preheat your oven, and indulge in the deliciousness of this classic dessert.

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