If you love the sweet-tart flavour of fresh rhubarb, this Rhubarb Marshmallow Cobbler is a dessert you won't want to miss.

The tangy rhubarb pairs beautifully with the sweetness of the marshmallows, creating a comforting dessert that tastes like a little bit of summer in every bite.

It's an easy rhubarb dessert that's perfect for using up fresh rhubarb from the garden or farmers' market.

Tender rhubarb is baked beneath a delicious cobbler topping and soft, fluffy marshmallows for an irresistible combination of flavours and textures.

Serve it warm for a cozy family dessert, or add a scoop of vanilla ice cream for an extra-special treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Rhubarb Marshmallow Cobbler I cut up some rhubarb.

Then I combined the cut up rhubarb with some granulated sugar in a large bowl.

Next I greased a 9" x 13" baking pan.

I spread the rhubarb and sugar mixture into the prepared baking pan.

Then I sprinkled mini marshmallows on top of the rhubarb.

Next I softened some butter in the microwave on a low level.

Then I creamed the butter with some more granulated sugar and vanilla extract in a small mixing bowl.

I measured in some Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.

I stirred all the dry ingredients together until almost combined and then made a well in the center.

Then I poured some almond milk into the well I made.

I stirred the ingredients together until the milk was well incorporated.

Next I dumped spoonfuls of the batter on top of the mini marshmallows in the baking pan.

Then I gently spread the batter out to the edges of the baking pan.

I placed the pan in a preheated 350F oven for 45 - 50 minutes or until the top was golden brown. 

After removing it from the oven I allowed it to cool slightly before serving.

While the cobbler was still warm I cut serving size pieces of the Rhubarb Marshmallow Cobbler.

This Rhubarb Marshmallow Cobbler is a wonderful way to turn fresh rhubarb into a comforting homemade dessert that's both simple and delicious.

Whether you're making it for a family dinner, a weekend treat, or simply because you have some rhubarb waiting in the kitchen, this easy dessert is sure to be enjoyed.

Serve Rhubarb Marshmallow Cobbler warm.  Serve it plain or add a dollop of whipped topping or ice cream.  Add a few more mini marshmallows too!

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Fruit Recipes you will enjoy...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Rhubarb Marshmallow Cobbler:

• 6 cups diced rhubarb
• 2 ½ cups granulated sugar, divided
• 2 cups mini marshmallows
• Topping:
• ⅔ cup butter softened
• 1 teaspoon vanilla extract
• 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• 3 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup almond milk

How to Make Rhubarb Marshmallow Cobbler:

1. Preheat oven to 350F.
2. Dice the rhubarb.
3. Combine the diced rhubarb and 1 ½ cups of the granulated sugar in a large bowl.
4. Grease a 9" x 13" baking pan and spread the rhubarb and sugar mixture out in the pan.
5. Sprinkle the mini marshmallows out evenly on top of the rhubarb.
6. Prepare the topping by softening the butter on a low level in the microwave.
7. Cream together the softened butter, vanilla extract and the remainder of the granulated sugar in a small mixing bowl.
8. Then measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.  Stir until almost combined and then make a well in the center.
9. Pour the almond milk into the well and stir until a batter is formed.
10. Spoon the batter on top of the mini marshmallows and then spread the batter evenly over the marshmallows in the baking pan.
11. Place pan in the preheated 350F oven for 45 - 50 minutes or until topping is golden brown. 
12. Remove from oven and allow to cool slightly.
13. Serve warm.
14. Enjoy plain or with whipped topping or ice cream.
15. Enjoy!

FAQS:

What should I serve with rhubarb marshmallow cobbler?

Rhubarb Marshmallow Cobbler is delicious on its own, but a few simple toppings make it even more special. Here are some great options:

• Vanilla ice cream – The classic choice! The cold, creamy ice cream is wonderful with warm rhubarb cobbler.
• Whipped cream – A light and fluffy topping that complements the sweet-tart rhubarb.
• Vanilla whipped topping – Easy and convenient for a casual family dessert.
• Custard sauce – Warm vanilla custard adds a lovely richness and pairs beautifully with rhubarb.
• Caramel sauce – A drizzle of caramel adds extra sweetness that balances the tart rhubarb.
• Fresh berries – Strawberries, raspberries, or blueberries make a pretty and flavourful addition.
• Plain Greek yogurt – A slightly tangy option that works particularly well with the sweet cobbler and marshmallows.
• A dusting of powdered sugar – Simple and pretty if you want to keep the dessert uncomplicated.

My favourite: Serve the cobbler warm with a scoop of vanilla ice cream. The combination of warm, tart rhubarb, sweet marshmallows, and melting vanilla ice cream is hard to beat!

How do I store rhubarb marshmallow cobbler?

At Room Temperature: Because the cobbler contains cooked fruit and marshmallows, it is best not to leave it at room temperature for more than about 2 hours.

In the Refrigerator: Allow the cobbler to cool, then cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for 3–4 days.

To Reheat: Individual portions can be warmed in the microwave until heated through. You can also reheat the cobbler in the oven at a low temperature until warm.

Can I Freeze Rhubarb Marshmallow Cobbler? Freezing is possible, but the marshmallow topping may change texture after thawing and reheating. For the best texture, I recommend enjoying it fresh or storing leftovers in the refrigerator.