Strawberry Rhubarb Cobbler

Prev Next

Can dessert be considered dinner if there's protein in it? We think so. This Strawberry Rhubarb Cobbler uses our Vanilla Protein Oatmilk and is perfect for the next time you go a little too hard on the berries at the farmer's market. 



Cook Time: 35 minutes 

Prep Time: 20 minutes 

Total Time: 55 minutes 



For the filling: 

  • 2 ¼ cups sliced rhubarb, cut into ½-inch pieces 
  • 1 pound strawberries, tops removed and quartered 
  • 1 tablespoon cornstarch 
  • ⅓ cup granulated sugar 
  • ¼ teaspoon kosher salt 
  • 1 teaspoon orange zest 

For the topping: 

  • 1 ½ cup all purpose flour 
  • ¾ teaspoon baking soda 
  • ¼ cup granulated sugar  
  • ¼ teaspoon kosher salt 
  • 5 tablespoons vegan unsalted butter, well chilled  
  • ½ cup + 1 tablespoon Califia Farms Vanilla Protein Oatmilk 
  • 1 teaspoon apple cider vinegar 
  • Turbinado sugar, as needed 
  • Vegan ice cream, for serving 



  1. Heat your oven to 350°F. To a 9-inch cast iron skillet, add the rhubarb, strawberries, cornstarch, sugar, salt, and orange zest. Mix everything together until the fruit is well coated. Set aside for 15 minutes. 
  2. Prepare the topping. To a large bowl, add the flour, baking soda, sugar, salt, and whisk together until combined. Cut the butter into small cubes and use a pastry cutter to break down the butter until it’s about the size of peas. Alternatively, you can use your hands to rub the butter into the flour mixture. 
  3. Add the Vanilla Protein Oatmilk and apple cider vinegar to the flour and mix with a spatula or spoon. Continue mixing until a dough forms. 
  4. Divide dough into 7 equal pieces and place on top of the fruit, leaving some space between each piece of dough. Sprinkle a bit of sugar over top of the dough.
  5. Place in the oven and bake for 35-40 minutes, or until the top is golden brown and its juices are bubbling. 
  6. Remove from the oven and set aside to cool for 5-10 minutes before serving with vegan ice cream. Enjoy!