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
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!
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.
Ingredients
For the filling
- 3 cups rhubarb cut into chunks
- 3 cups pineapple cut into chunks
- 1 teaspoon lemon juice
- 1/2 teaspoon coconut extract
- 3 Tablespoons cornstarch
- 2 1/2 Tablespoons sugar
- 1/3 cup shredded sweetened coconut
- 1/2 teaspoon ground ginger
For the topping
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 5 teaspoons sugar divided
- 2 tablespoons chilled butter cut into small pieces
- 1/3 cup shredded sweetened coconut
- 1/2-3/4 cup buttermilk
Instructions
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Preheat oven to 400 degrees
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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
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Pour mixture into a baking dish coated in cooking spray
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In a small bowl combine flour, baking powder, baking soda, cardamom, ginger, salt, and 3 teaspoons of sugar.
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Cut in cold butter with a pastry blender or fork until the mixture resembles small crumbs. Stir in coconut.
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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.
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Drop rounded spoonfuls over the top of the fruit mixture and sprinkle with remaining sugar.
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Bake for 25-35 minutes until golden brown
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Caroline Donnelly says
Just made this with rhubarb from a 100 year old plot in Wisconsin. I used 3 c. fresh pineapple and 3 c diced rhubarb. I followed the rest of the ingredients but not the topping. My grandmother’s topping is so wonderful that use it for all crisps. I halved it for this 9″ sq. pan. So here it is … mix 3/4 c sugar, 3/4 c flour , 1/2 tsp baking powder and 1/4c melted butter. Sprinkle across the fruit ( this works for all fruits but was originally for her apples approx 100 yrs ago.) Bake at 350 -375 till bubbling and browned. Serve warm with ice cream or whipped cream. I am so glad I found this recipe. I had 2 huge pineapples and 5 # of fresh rhubarb !
Christina says
This came out very well. I am dairy free so substituted non-dairy butter and coconut milk instead of buttermilk. The coconut milk may have even enhanced the flavor. Super easy recipe and delicious.