Rhubarb Cobbler
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!
Nutrition (per serving)
Calories
343kcal
Fat
0.6g
Sat. Fat
0.1g
Carbs
82.0g
Sugars
52.0g
Fibre
3.9g
Protein
4.7g
Salt
7.4mg
Serves
Ingredients
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rhubarb600 g
-
caster sugar150 g (0.75 cups)
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vanilla extract1 tsp
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lemon1 lemon
Cobbler topping
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self raising flour1 cup
-
butter, softened100 g
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caster sugar0.25 cups
Method
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- Preheat the oven to 180oc/350oF/gas mark 4.
- Cut your rhubarb into 2 inch cubes and add to an ovenproof dish, scatter over the sugar, vanilla essence and lemon juice and give it all a good mix. Pop in the oven to roast for 8 minutes.
- Meanwhile, make the cobbler topping. Add the flour, sugar and butter to a mixing bowl and rub together until you have fine breadcrumbs. Add 4 tablespoons of water and mix until everything starts to come together.
- Take the rhubarb out the oven and add clumps of the cobbler topping.
- Place back into the oven for 25-30 minutes until golden. Remove once cooked and leave to cool.
Ready to freeze
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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 minutes until hot. Cover with tin foil if browning too much. Serve with cream or ice cream
Where are the directions on how to cook it? I am only seeing the ingredient list.
Next to the ingredients list there is a button saying method, that will give you all instructions. Enjoy!
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
That is great to hear Sarah, thank you!