Strawberry Rhubarb Cobbler in a Cup

It’s strawberry – rhubarb season, a delightful summertime treat not to be missed. So I decided to experiment with a cobbler in a cup. Yes, baked in a cup! It’s very easy, high-protein, low carbs, high in nutrition, gluten free, and Paleo. This is THE original “cup cake”, which makes 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!

You can probably nuke this and it will be similar in appearance. However microwaving destroys flavor and nutrition. Plus it’s definitely not Paleo. Numerous studies show that microwaving destroys around 90% of the nutrients in food. View report. Microwaves work by heating the water in the fibers of the food, which alters molecular structure of the enzymes and micro-nutrients. Healthy nutrition is one of the big reasons we eat carefully in the first place. I gave my microwave away a few years ago, and my health has been improving ever since. I just don’t see the point of eating anything that’s lost its flavor and nutrition. Give me slow-cooked, full-flavor food any day. Makes ONE 12 oz. cobbler.

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Strawberry Rhubarb Cobbler in a Cup

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Ingredients

Instructions

    Fruit:
  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. Batter:
  3. In a cereal bowl, whisk together the egg, milk, oil, vanilla, cinnamon, salt, almond meal, and baking soda.
  4. Taste the batter. Choose your sweetness level. Stir in sweetener to taste.
  5. Pour the batter into the cup on top of the fruit. Sprinkle cinnamon on top.
  6. Bake 18 – 20 minutes. Top with Instant Coconut Whipped Cream, if desired. Enjoy!