Macaroon-Topped Rhubarb Cobbler is a dessert that brings together tart rhubarb filling and a golden, chewy coconut macaroon topping. The balance of tangy fruit and sweet coconut makes this dish both comforting and unique. It’s an excellent way to showcase fresh rhubarb during its season, and the chewy topping adds a twist compared to the usual biscuit or crumble.
1. Serving Quantity
Serves 8 people
2. Cooking Time
Preparation: 20 minutes
Baking: 35 minutes
Cooling: 10 minutes
Total Time: 1 hour 5 minutes
3. Ingredients
For the filling:
- 5 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the topping:
- 2 cups sweetened shredded coconut
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- Pinch of salt
4. Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, toss rhubarb with sugar, cornstarch, cinnamon, and vanilla. Spread mixture evenly in the prepared dish.
- In another bowl, whisk egg whites until frothy. Stir in shredded coconut, sugar, almond extract, and salt until combined.
- Drop spoonfuls of the macaroon mixture evenly over the rhubarb filling.
- Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving.
5. Nutrition (per serving, approx.)
Calories: 280
Fat: 9g
Carbohydrates: 48g
Protein: 3g
Sugar: 38g
Fiber: 3g
Sodium: 60mg
6. Tips
- Fresh rhubarb gives the best tartness, but frozen rhubarb can be used (thaw and drain before baking).
- If you like a sweeter cobbler, add a few sliced strawberries with the rhubarb.
- For an extra crisp topping, broil for 1–2 minutes at the end, watching carefully.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
This cobbler offers a refreshing twist on a classic, pairing rhubarb’s tang with the irresistible chew of coconut macaroons.
