Deliciously Unique: Pluot Rhubarb Cobbler Recipe to Savor

Find out why pluots and rhubarb make the perfect combination for a cobbler or crisp.

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If you are an avid reader of this blog you will know about my love of cobbler - case in point my tart cherry cobbler  recipe and how I compromised on a peach pie. Those are all fine and dandy, I wanted to give something else a try.

Last week I found an excellent deal on some pluots for only 69 cents a pound. So of course I bought as much as a bag could hold. I also had on hand some rhubarb that my mom gave me the last time she was at my house. Thus inspiration was born - pluot rhubarb cobbler.

Baking with Pluots

In case you haven't tried them yet, pluots are great for baking. Pluots give this cobbler an amazing texture. They have a lot of pectin in them which makes them jelly. If you have struggled to produce cobblers that weren't a runny mess, then you need to give the pluot a try. It's your safety net against runny cobblers.

Combining Rhubarb and Pluots

The tartness of the rhubarb and the sweetness and the added zing of the skin of the pluot makes for a delightful flavor combination. I might challenge that it's as good as or even better than strawberries and rhubarb.

REALTED - To learn more about different types of baked fruit desserts, read my post on What is the Difference Between a Cobbler and a Crisp?. Also check out my post on Rhubarb season and Pluot season so that you never miss when they are out and fresh.

I made a double batch of what I would normally do, such as with previously mentioned cherry cobbler. So either make it large or cut it in half. The double batch serves about 8-10 people as it is rich, so you don't need to eat a whole lot to be satisfied.

Shopping List

Here is what you will need to add to your shopping list to make this recipe.

For the topping

• 4 tablespoons cold butter cut into cubes
• ¼ cup brown sugar
• ½ cup all-purpose flour
• Demerara sugar for sprinkling optional
• pinch of kosher salt

For the filling

• 3 cups pluots
• 3 cups rhubarb
• 1 ⅓ cups flour
• 6 tablespoons tapioca flour

Why I am using two different types of thickeners for the filling? I really like the job that tapioca flour does, however it can tend to produce a gluey texture. By mixing regular all-purpose flour and tapioca flour I get a filling that comes together nicely without being too gluey.

Demerara sugar is a type of brown sugar that has large crystals and doesn't melt when baked. This added a nice crunch to the topping, but you can do without it. It's more for that crunch and presentation than it is for adding sweetness .

Single Serving Air Fryer Variation

Want to make a small batch or single serving version. You can do that in your air fryer. I have some small round metal cake pans that fit perfectly into my air fryer. It's enough to make a single serving.

Here are the ingredients

• 1 single pluot
• ½ cup chopped fresh rhubarb
• 1 tablespoon all-purpose flour
• 1 tablespoon tapioca flour
• 2 tablespoons cold butter, cut into cubes
• ⅛ cup brown sugar
• ¼ cup all purpose flour

You will put the fruit in first and then top with the 2 flours. Mix to combine. Then in a bowl mix the brown sugar and flour together. Rub the butter in with your fingers until combined. Then sprinkle that over top the fruit.

Put into your air fryer at 325 degrees for 6-9 minutes or until the top is brown and the filling has reached 200 degrees (more on that in a moment). I like to use the bake setting for this that my air fryer has.

Want to learn about about air fryers? Hit the play button below and listen to my podcast episode on Dual Basket Air Fryers.

How to Know When Done

What is the best way to know for sure that your cobbler is done? Use an instant read thermometer. You want it to reach 200 degrees to be sure that it's cooked long enough for the filling to set up. The one I use is The Thermapen® ONE from ThermoWorks.

Reader Review

I wanted to highlight a review of this recipe from a reader in the comments section as I just love and appreciate what she said:

A neighbor blessed me last year with tons of sweet pluots from her tree and at first bite I imagined how perfectly they’d pair with rhubarb, and I was right! I thought I’d be out of luck finding a recipe using this combination, but thank goodness for the internet and your creativity. I love that you didn’t choose to add sugar to the fruit, though I would’ve eliminated it if you had used it. Don’t we all love fruit for its flavorful sweetness? Why alter that with sweetness that is not part of the natural fruit? I made a super-sized batch of filling because there were too many pluots to keep, then I froze it in large mason jars. Pulling these out on blustery winter days was a real treat! I used measure for measure gluten free flour in case anyone wonders how it would turn out if they swapped. Today I received a bounty from her harvest again, and I’m so glad I saved this recipe! Thank you for sharing.

Pluot Rhubarb Cobbler or Crisp

The sweetness of the pluot goes well in a baked dessert featuring tart rhubarb.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Author: Eric Samuelson

Ingredients

For the topping

• 4 tablespoons cold butter cut into cubes
• ¼ cup brown sugar
• ½ cup all-purpose flour
• Demerara sugar for sprinkling optional
• pinch of kosher salt

For the filling

• 3 cups pluots
• 3 cups rhubarb
• 1 ⅓ cups flour
• 6 tablespoons potato starch or tapioca flour

Instructions

• Preheat the oven to 350 degrees.
• Slice the plouts like you would eat them and cut those slices in half. It is not necessarily to remove the skin. Slice the rhubarb into ½ inch pieces.
• Combine the fruit, starch or flour, and sugar in a baking dish.
• In a mixing bowl, combine the brown sugar and flour. Add the butter. Using your hands rub the butter into the sugar/flour mix until it’s the texture of cornmeal.
• Evenly distribute the topping on the fruit. Sprinkle on some demerara sugar on top (optional)
• Bake in the oven for 30 to 40 minutes or until the topping has browned and the fruit is bubbling. Allow to cool until the fruit sets up before serving. Can be served warm, cold, or at room temperature.

Notes

Want to make a single serving version in your air fryer.

Here are the ingredients for that:

• 1 single pluot
• ½ cup chopped fresh rhubarb
• 1 tablespoon all-purpose flour
• 1 tablespoon tapioca flour
• 2 tablespoons cold butter, cut into cubes
• ⅛ cup brown sugar
• ¼ cup all purpose flour

Here are the instructions for that:

1. Place the pluot and rhubarb into your baking vessel. Sprinkle the 2 flours. Mix to combine.
2. Then in a bowl mix the brown sugar and flour together. Rub the butter in with your fingers until combined. Then sprinkle that over top the fruit.
3. Put into your air fryer at 325 degrees for 6-9 minutes or until the top is brown and the filling has reached 200 degrees

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