I bought some AMAZING blueberries the other day at the grocery store. I’m not sure I’ve ever seen such huge blueberries before, but they were fantastic. While eating them by the handful, I asked you guys on Facebook what you would like to see made with blueberries. There were many fantastic suggestions, like muffins, pie, ice cream, pound cake and cheesecake, but I decided to take the suggestion of cobbler, and kick it up a bit.
This gluten-free Blubarb Cobbler (a combination of blueberry & rhubarb) is inspired by my friend Cindy’s Blueberry Rhubarb jam that she posted a few weeks ago. I mean, how could you go wrong when mixing juicy, plump blueberries, with tart, zingy rhubarb? Perfect!
I must warn you, I wanted a LOT of fruit in my cobbler. If you really wanted, you could cut the fruit mixture ingredients in half and bake it in a 9″ square pan. I, however, went mega, and baked mine in a round casserole dish. I found that by upping the fruit, it gave a better fruit to topping ratio. It’s all about the ratios (and the fact that I love cooked, sweetened fruit). 😉 Flour Blend: The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
TIP: If you are not sure if your baking dish is big enough, place a cookie sheet, lined with aluminum foil or parchment paper, under your casserole dish. This way, if the juices from the fruit do bubble up too high and boil over, it will not be burning onto the bottom of your oven. Simply remove the foil or paper, and all of your clean up is done.
Flour Blend: The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
What is your favorite summer fruit combination?
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