Rhubarb cobbler

    (173)
    40 min

    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.


    173 people made this

    Ingredients
    Serves: 9 

    • 150g caster sugar
    • 2 tablespoons cornflour
    • 500g chopped rhubarb
    • 1 tablespoon water
    • 15g butter, diced
    • 1 teaspoon ground cinnamon
    • Topping
    • 125g plain flour
    • 1 tablespoon caster sugar
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 50g butter
    • 60ml milk
    • 1 egg, beaten
    • 2 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas mark 6. Lightly grease a 23cm square baking dish.
    2. 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.
    3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.
    4. 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.
    5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.
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    Reviews & ratings
    Average global rating:
    (173)

    Reviews in English (133)

    1

    I didn't add the extra butter on top of the cooked rhubarb but it tasted superb all the same. I can thoroughly recommend this tasty pudding and the cinnamon was a lovely twist.  -  01 Jul 2013

    emmalg
    by
    0

    This was easy and well explained. Beautiful sweet/sharp contrast.  -  22 May 2016

    0

    This was very easy to make and all the family thought it was delicious. We have lots of rhubarb in the garden and I am always looking for different ways to use it. This is definitely the BEST rhubarb recipe I have ever made. Thank you very much.  -  28 Jul 2015

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