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Apple, Ginger & Rhubarb Cobbler

This recipe can easily be enjoyed for breakfast or dessert! Its baked oatmeal texture mixes sweet apple and tarte rhubarb flavours together for a deliciously crunchy combination!
Course: Snacks


  • 1 cup Coconut refined oil *
  • 1 cup Buckwheat flour
  • 1 cup Unsweetened soy milk
  • 1/2 cup Sugar
  • 1 tsp Baking powder
  • 5 Rhubarb stalks Peeled, chopped into 1 cm pieces
  • 2 Apples Chopped into 2 cm pieces
  • 1/2 tbsp Fresh ginger Minced (optional)
  • 1/4 tsp Ground cinnamon


  • Preheat the oven to 350°F (175°C).
  • Put the coconut oil into a 6 x 10 inch (15 x 25 cm) baking dish, and place on the centre rack of the oven to melt.
  • Meanwhile, mix the flour, plant milk, sugar and baking powder in a large bowl.
  • In another bowl, combine the apples, rhubarb, ginger and cinnamon.
  • As soon as the oil has melted, remove from the oven and pour the flour mixture into the dish. Do not mix!
  • On top of the flour batter, place the apple and rhubarb mix. Again, do not mix!
  • Place the baking dish back into the oven and cook for 40 minutes, or until the batter is golden and firm, but springy to the touch.
  • Remove from the oven, let cool for a few minutes before enjoying with coconut whip, or a scoop of vegan ice cream!


* Refined coconut oil is coconut oil that doesn’t smell or taste like coconuts. If you’d prefer a mild coconut-y flavour, use unrefined coconut oil instead.
Store in an airtight container in the fridge for up to one week.
Recipe by Pick Up Limes.