(1 rating)

Rhubarb Cobbler

Name: Rhubarb Cobbler
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 600 g rhubarb; 150 g caster sugar; 1 tsp vanilla extract; 1 lemon lemon; 1 tbsp cornflour; 1 cup self raising flour; 100 g butter, softened; 0.25 cups caster sugar

by The Batch Lady - https://thebatchlady.com/r/5087/

This is the ultimate seasonal pudding! Cobbler is similar to a crumble but more of a scone like texture. It is so delicious served hot with double cream! This cobbler comes in at 45p per portion so it’s a perfect cheap and filling dessert.

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Difficulty

Beginner

Cuisine

British

Servings

Nutrition (per serving)

Calories

234kcal

Fat

0.4g

Sat. Fat

0.1g

Carbs

55.9g

Sugars

34.7g

Fibre

2.6g

Protein

3.2g

Salt

5.1mg

Ingredients Method

Serves

rhubarb

600 g
caster sugar

150 g (0.75 cups)
vanilla extract

1 tsp
lemon

1 lemon
cornflour

1 tbsp

Cobbler topping

self raising flour

1 cup
butter, softened

100 g
caster sugar

0.25 cups

1. Preheat the oven to 180oc/350oF/gas mark 4.
2. Cut your rhubarb into 2 inch cubes and add to a mixing bowl, scatter over the sugar, vanilla essence, lemon juice and cornflour and give it all a good mix. Pour into an ovenproof dish and pop in the oven to roast for 8 minutes.
3. Meanwhile, make the cobbler topping. To a food processor add the flour, butter and caster sugar and whizz until you have breadcrumbs. Add 3-4 tablespoons of water until everything comes together into a rough ball.
4. Take the rhubarb out the oven and dollop over the cobbler topping in random lumps.
5. Place back into the oven for 25 minutes until golden. Remove once cooked and leave to cool.

Ready to freeze

Leave to cool and wrap well with a lid or tin foil and place in the freezer.
Ready to eat

Remove from the freezer and leave to defrost once defrosted reheat in the oven at 180oc for 15-20 minutes until hot. Cover with tin foil if browning too much. Serve with cream or ice cream

Equipment Used

Comments

4 comments

Sarah says:

10 July 2022 at 3:48 pm

Where are the directions on how to cook it? I am only seeing the ingredient list.

Reply
1. The Batch Lady says:
  
  18 July 2022 at 1:54 pm
  
  Next to the ingredients list there is a button saying method, that will give you all instructions. Enjoy!
2. sally says:
  
  13 January 2023 at 11:36 am
  
  just like to say i think your youtube vids are fab.I have subscribed and also come on here .im now a keen batch cooker with all the cost of living stuff and its really helped aswell as deciding what to make..all your recipes and great and easy to adapt for the fussy ones in our family.. Thankyou keep it up
3. The Batch Lady says:
  
  17 January 2023 at 9:43 am
  
  That is great to hear Sarah, thank you!

Ingredient	Calories	Fat	Sat. Fat	Carbs	Sugars	Fibre	Protein	Salt
rhubarb 100 g rhubarb 100 g	21.0kcal	0.2g	0.1g	4.5g	1.1g	1.8g	0.9g	4.0mg
caster sugar 25 g sugar 25 g	96.8kcal	-	-	25.0g	25.0g	-	-	0.3mg
vanilla extract 0.16666666666667 tsp vanilla 0.16666666666667 drop	0.0kcal	0.0g	-	0.0g	0.0g	-	0.0g	0.0mg
lemon 0.16666666666667 lemon lemon 0.16666666666667 fruit	2.8kcal	0.0g	0.0g	0.9g	0.2g	0.3g	0.1g	0.2mg
cornflour 0.16666666666667 tbsp corn starch 0.16666666666667 tablespoon	5.1kcal	0.0g	0.0g	1.2g	-	0.0g	0.0g	0.1mg
self raising flour 0.16666666666667 cups wheat flour 0.16666666666667 cup	75.8kcal	0.2g	0.0g	15.9g	0.1g	0.6g	2.2g	0.4mg
butter, softened 16.666666666667 g vegan buttery sticks 16.666666666667 g	-	-	-	-	-	-	-	-
caster sugar 0.041666666666667 cups sugar 0.041666666666667 cup	32.3kcal	-	-	8.3g	8.3g	-	-	0.1mg

Rhubarb Cobbler

Nutrition (per serving)

Cobbler topping

Ready to freeze

Ready to eat

Equipment Used

12 Cup Muffin Tray Non-Stick | Muffin Tray to Make Cupcakes, Yorkshire Pudding and Baking.

Pyrex Mixing Bowl Glass Set, 0.5L/1.0L/2.0L

Comments

Leave a Reply Cancel reply

Menu