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Betsylife » Recipes » Pineapple Rhubarb Cobbler

Pineapple Rhubarb Cobbler

June 13, 2019 By betsy 2 Comments

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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. 

Round pan of cobbler topped with melting vanilla ice cream being scooped out with a spoon

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. 

rhubarb and pineapple cut into chunks next to a measuring cup of flaked coconut and a measuring spoon of spices

 

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. 

 

Skillet full of rhubarb pineapple cobbler next to two servings on white plates

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

close up of spoonful of cobbler with dish of cobbler in the background

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! 

round dish of cobbler topped with melting vanilla ice cream
4.34 from 6 votes
Print

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. 

Course Dessert
Cuisine American
Keyword grilled 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

  • 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

  1. Preheat oven to 400 degrees

  2. 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

  3. Pour mixture into a baking dish coated in cooking spray

  4. In a small bowl combine flour, baking powder, baking soda, cardamom, ginger, salt, and 3 teaspoons of sugar.

  5. Cut in cold butter with a pastry blender or fork until the mixture resembles small crumbs. Stir in coconut.

  6. 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.

  7. Drop rounded spoonfuls over the top of the fruit mixture and sprinkle with remaining sugar.

  8. Bake for 25-35 minutes until golden brown
Nutrition Facts
Pineapple Rhubarb Crisp
Amount Per Serving (1 g)
Calories 207 Calories 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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Filed Under: Desserts, Home Page, Recipes

Comments

  1. Caroline Donnelly says

    June 10, 2016 at 8:12 pm

    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 !

    Reply
  2. Christina says

    June 5, 2024 at 9:37 am

    5 stars
    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.

    Reply
4.34 from 6 votes (5 ratings without comment)

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