About this recipe:A cobbler is similar to a crumble, but with a light scone-like topping. Rhubarb makes a perfect cobbler, though you can also try this with other fruits of your liking.
150g caster sugar
2 tablespoons cornflour
500g chopped rhubarb
1 tablespoon water
15g butter, diced
1 teaspoon ground cinnamon
125g plain flour
1 tablespoon caster sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons caster sugar
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200 C / Gas mark 6. Lightly grease a 23cm square baking dish.
In a saucepan, mix 150g sugar and cornflour. Stir in the rhubarb and water. Bring to the boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with 15g butter, and sprinkle with cinnamon.
In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
Bake for 20 minutes in the preheated oven, until crisp and lightly browned.