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PaleoFLEX™ Strawberry Rhubarb Cobbler

The perfect combo of sweet, tart, and bubbling hot.

It’s rhubarb season, and that means it’s prime time for this strawberry rhubarb cobbler!

Rhubarb is a spring veggie that’s usually only available from April through June. If you happen to find some at the store, grab it before it’s too late! They’re an excellent source of antioxidants and vitamin K, which make them great for heart health.

Since rhubarb is on the tart side, they pair great with super sweet strawberries. In this recipe, we top it with a nutty coconut and almond crust, then bake it until bubbly for a naturally sweet treat that’s sure to delight.

Why Is This Recipe PaleoFLEX™?

Since this recipe is a dessert, it naturally fits into your diet as a PaleoFLEX meal. To keep to our strict standards, we limited the amount of maple syrup (which is never allowed in TRUEPALEO™) and added just a pinch of salt to the topping.

Start by chopping rhubarb stalks and strawberries into ½ inch slices. Toss them with a bit of arrowroot starch, which helps thicken the filling. Maple syrup and lemon juice lend a nice sweet-sour balance.

The topping is made with a nutty mix of almond flour, coconut flour, shredded coconut, coconut oil, almond butter, salt, and cinnamon. Mix together until crumbly, then spread evenly over the strawberries and rhubarb in a baking dish. Cover with foil and bake until hot and bubbly. The hardest part is letting it cool for 15 minutes before digging in!

Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and Real Paleo Fast and Easy.


  • Serves: 9
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
Print this Recipe


  • 3 cups rhubarb, sliced

  • 2 cups strawberries, sliced

  • 2 tbsp lemon juice

  • 2 tbsp arrowroot starch

  • 3 tbsp maple syrup, divided

  • 1 cups almond flour (AIP - omit)

  • 1/4 cups coconut flour

  • 1/2 cups shredded coconut

  • 2 tbsp melted coconut oil

  • 2 tbsp almond butter (AIP - omit)

  • pinch of salt

  • 1 tsp cinnamon


  1. Preheat the oven to 350°F.

  2. Toss the rhubarb and strawberries with the lemon juice, arrowroot starch, and 1 ½ tablespoons of the maple syrup. Pour into an 8-inch square baking dish.

  3. In a separate bowl, combine the remaining ingredients with the remaining 1 ½ tablespoons of maple syrup for the topping. Evenly crumble the topping over the fruit.

  4. Cover with foil and bake for 70 minutes, or until bubbly. Let it cool for at least 15 minutes before serving.

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