Rhubarb Cobbler

by - 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
Cook Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
6

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
Serves

Ingredients

  • 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

Method

    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

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

     

  2. 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

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