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Pineapple rhubarb cobbler is a tropical twist on a classic summertime dessert. Flavors of coconut, ginger and cardamom will transport you straight to the beach.
I almost skipped rhubarb all together this season. I wasn’t feeling super inspired and I figured, “oh well, it will be back next year”. However, one thing I will NEVER skip is fresh, seasonal pineapple. As you may know, pineapple is my most favorite food of all time. I eat pineapples like they are going out of style.
My mom taught me this trick; when pineapples are on sale and it says something like “limit 2”, go in, buy 2, go put them in your car in the parking lot, then go buy 2 more.
You’re welcome.
Pineapple and rhubarb are in season at roughly the same time of the year which initially led to the original version of this recipe which was a crisp, not a cobbler. (Think crunchy granola topping instead of a fluffy biscuit-y topping.)
Anyway, I’ve been going back through 100 years of old blog posts, checking my recipes, updating photos and SEO and republishing. I think it was kismet that I came across this one right during rhubarb season.
I thought to myself “oh yum, I should make this again”, but then I had a few ideas jump into my brain.
What if I added another one of my favorite flavors, coconut? How can I up the “tropical” factor of this crisp? Ginger? Cardamom? Oh yeah, now things were really coming together.
Pineapple Rhubarb Cobbler
As I worked through my new ideas, I decided that this would be better as a cobbler. That way, I had more options for flavoring the topping. When it’s a crispy you pretty much roll with oats, sugar, dried spices and butter. A batter topping would take on more flavor.
The results were better than I could have imagined! When The Hubs had some he even said “Whoa! This is awesome”. Usually I have to ask for his feedback, but this time he couldn’t even hold himself back.
Are you a rhubarb fan? Do you generally gravitate towards the classic strawberry and rhubarb combination? If so, I really want to encourage you to step outside of your flavor box this summer and give this pineapple rhubarb cobbler a try. ESPECIALLY if you’re in need of a tropical getaway. This recipe will transport you to a sandy beach instantly.
More awesome rhubarb recipes
- Rhubarb mint julep
- Strawberry rhubarb grill packet parfaits
- Rhubarb pichuberry crumb bars
If you decide to give this recipe a try I’d love to see it! Tag me on Facebook or Instagram @betsylife and I’ll share your creations!
4.2 from 5 votes
Pineapple Rhubarb Crisp
Pineapple rhubarb cobbler is a tropical twist on a classic summertime dessert. Flavors of coconut, ginger and cardamom will transport you straight to the beach.
CourseDessert
CuisineAmerican
Keywordgrilled pineapple, pineapple cobbler, rhubarb cobbler, rhubarb crips
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 207 kcal
Ingredients
For the filling
- 3cupsrhubarbcut into chunks
- 3cupspineapplecut into chunks
- 1teaspoonlemon juice
- 1/2 teaspooncoconut extract
- 3Tablespoonscornstarch
- 2 1/2Tablespoonssugar
- 1/3cupshredded sweetened coconut
- 1/2teaspoonground ginger
For the topping
- 3/4cupflour
- 3/4teaspoonbaking powder
- 3/4teaspoonbaking soda
- 1/2teaspooncardamom
- 1/2 teaspoonginger
- 1/4teaspoonsalt
- 5teaspoonssugardivided
- 2tablespoonschilled buttercut into small pieces
- 1/3cupshredded sweetened coconut
- 1/2-3/4cupbuttermilk
Instructions
Preheat oven to 400 degrees
In a large bowl combine rhubarb, pineapple, lemon juice coconut extract, cornstarch, sugar sweetened coconut and ginger. Mix until rhubarb and pineapple are well coated
Pour mixture into a baking dish coated in cooking spray
In a small bowl combine flour, baking powder, baking soda, cardamom, ginger, salt, and 3 teaspoons of sugar.
Cut in cold butter with a pastry blender or fork until the mixture resembles small crumbs. Stir in coconut.
Add 1/2 cup of the buttermilk and stir until just moistened. Add more buttermilk, buttermilk, one tablespoon at a time if the mixture is too dry.
Drop rounded spoonfuls over the top of the fruit mixture and sprinkle with remaining sugar.
Bake for 25-35 minutes until golden brown
Nutrition Facts
Pineapple Rhubarb Crisp
Amount Per Serving (1 g)
Calories 207Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g35%
Cholesterol 9mg3%
Sodium 222mg9%
Potassium 312mg9%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 14g16%
Protein 3g6%
Vitamin A 195IU4%
Vitamin C 33.5mg41%
Calcium 83mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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