Easy Rhubarb Peach Cobbler Recipe Is the Ultimate Summer Treat Desserts Breakfast Brunch Snacks Fruit Gluten-free

My husband, Dieter, grew up in Minnesota, where he often ate rhubarb stalks straight from the garden. He has fond memories of enjoying this fascinating "fruit" (that's actually a vegetable). Each summer, I try to make a new dessert for him using rhubarb. I've made a rhubarb strawberry crisp, a rhubarb cherry crisp and even a magic rhubarb strawberry cake. He's enjoyed them all, but this summer I decided to up my game.

Enter this easy rhubarb peach cobbler recipe. This irresistible recipe takes two of summer's stars – rhubarb and peaches – and puts them together in one of the all-time great desserts: a cobbler. That's why this rhubarb peach cobbler recipe is the ultimate summer treat.

High in fiber and antioxidants, rhubarb offers health benefits that may make you feel better about eating dessert. And, we can't forget about the health benefits of peaches. But setting aside nutrition, you'll eat this sweet snack because it's so delicious – especially when topped with a scoop of vanilla ice cream!

To make this simple rhubarb peach cobbler recipe, here's what you need to gather: fresh rhubarb, fresh peaches, orange juice, sugar, cornstarch, flour, baking powder, cinnamon, salt, butter, buttermilk, eggs and vanilla extract. The turbinado sugar sprinkle on top is optional, as is the vanilla ice cream for serving (but both make this recipe even more decadent)!

You mix the rhubarb and peaches with the orange juice, sugar and cornstarch then let the mixture sit for 20 minutes. Next, you make the topping. Then you layer the topping onto the fruit mixture and bake until it's golden and bubbling. So easy and delicious!

Serve this ultimate summer dessert with a scoop of vanilla ice cream on top. In a pinch, homemade whipped cream will do. We wouldn't blame you if you enjoyed this rhubarb peach cobbler for breakfast or as part of a weekend brunch, too!

Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes (ovens vary)
Total Time: 1 hour
Servings: 9

Ingredients

Filling

• 4 8-inch stalks (about 3 cups) fresh rhubarb, chopped
• 4 medium ripe peaches (about 3 cups), cut into chunks
• 2 tablespoons orange juice
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch

Topping

• 2 cups flour (all-purpose or gluten-free flour)
• 4 tablespoons granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, cut into slices
• 1/2 cup buttermilk
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 teaspoons turbinado sugar, to sprinkle on top (optional)
• vanilla ice cream, for serving (optional)

Recipe Notes

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• Instead of buttermilk, you can use your milk of choice.

• Some people like to peel their peaches, but I like to keep the peel on and simply cut them into chunks using a sharp knife.

• Turbinado sugar is also known as raw sugar, or "sugar in the raw." You can sprinkle it on top of your cobbler before baking, if desired, but that is optional.

• Store leftover cobbler in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a medium mixing bowl, add the rhubarb, peaches, orange juice, sugar and cornstarch. Stir to combine and allow to sit for 20 minutes.
2. In another medium mixing bowl, add the flour, sugar, baking powder, cinnamon and salt. Whisk to combine. Add the butter. Using your hands or a pastry cutter, combine butter with the dry ingredients until the mixture is crumbly.
3. Add in the buttermilk, eggs and vanilla, and stir to combine. Do not over-mix. Grab a 13x9-inch baking pan or casserole dish and spray it with cooking spray. Evenly distribute the rhubarb peach mixture on the bottom of the dish.
4. Evenly distribute the dough over the mixture. Sprinkle the turbinado sugar over the topping, if using.
5. Bake at 350 degrees F for about 30 minutes, or until topping is golden brown and fruit mixture is bubbling.
6. Serve warm on its own or with a scoop of vanilla ice cream (definitely recommended)!

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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