Strawberry Rhubarb Cobbler in a Cup


It’s strawberry – rhubarb season, a delightful summertime treat not to be missed. So I decided to try a cobbler in a cup. Yes, baked in a cup! It’s very easy, high in protein, and nutrition, low in carbs, gluten free, and Paleo. This may be THE original “cup cake”, and it’s a great snack or dessert for one person. It’s also super-easy for breakfast! Just stir the ingredients together when you wake up, and put it in the oven. By the time you’re out of your shower, dressed, and checking your messages, breakfast is served! That’s what I had this morning. It was deeeeelicious! The recipe is designed to help you kick the sugar habit and choose your sweetness level. Everyone’s taste buds are different so I’ve defined 3 sweetness levels. When your body is highly tuned with real food, you don’t need much sweetener. Let me have your comments!

Oh, you can probably nuke this in 2 minutes and it will appear similar. But microwaving food is definitely not Paleo. In addition, numerous studies show that microwaving destroys about 90% of the nutrients in food. View report. Microwaves work by heating the water in the fibers of the food, which alters the enzymes and micro-nutrients. I believe that healthy nutrition is one of the big reasons we eat in the first place. I gave my microwave away a few years ago, when I noticed microwaved food has less flavor, and my health has been steadily improving since then. I just don’t see the point of eating food that’s lower in flavor and nutritional value. When you can taste the difference, you’ll appreciate the slow-cooking method. Makes ONE 12 oz. cobbler.



  • 1/2 cup rhubarb in 1/2-inch pieces
  • 1/2 cup strawberries in 1/2-inch pieces
  • 1 tablespoon sweetener. I suggest zero-carb Just Like Sugar Table Top natural chicory root sweetener, or use your favorite sweetener.
  • 2 -3 tablespoons chopped nuts
  • 1 egg, pasture-raised, organic if possible
  • 2 tablespoons unsweetened coconut milk, almond milk or filtered water
  • 1 tablespoon coconut oil
  • Dash vanilla
  • 1/8 teaspoon cinnamon
  • Pinch salt
  • 1/3 cup almond meal
  • 1/8 teaspoon baking soda
  • Sweetener: Level 1: 1 teaspoon. Level 2: 2 teaspoons. Level 3: 3 teaspoons. Sweeten to your taste.


  1. Turn the oven to 350 degrees. Put the strawberries and rhubarb in your cup. Sprinkle with sweetener, stir it in and press into the bottom of the cup. Sprinkle nuts on top of fruit.
  2. For the batter: In a cereal bowl, whisk together the egg, milk, oil, vanilla, cinnamon, salt, almond meal, and baking soda.
  3. Taste the batter.  Choose your sweetness level. Stir in sweetener to taste.
  4. Pour the batter into the cup on top of the fruit. Sprinkle cinnamon on top.
  5. Bake 18 – 20 minutes. Top with Instant Coconut Whipped Cream, if desired. Enjoy!