We have an allotment, a half-size one. I love going down there and harvesting what we’ve grown. Right now we are getting asparagus and rhubarb. Lots and lots. The asparagus usually just gets flash-cooked and buttered but the rhubarb gets stewed, and sometimes made into this cobbler, served hot with custard.
This recipe uses up a good amount of rhubarb, but you can easily halve it.
1 KG rhubarb, cut into 1″ chunks
2 tsp cinnamon
125g white flour
125g wholemeal flour
1 tbsp baking powder
1/2 tsp salt
100g hard butter, cut into small chunks
Cook the rhubarb with the cinnamon and sugar jsut until it begins to fall apart. If it seems really juicy, add 2 tbsp water mixed with 2 tsp cornflour to thicken. Pour into 9″x 13″ pan.
Meanwhile mix together the dry ingredients, then cut in the butter. Add in the milk and egg and stir to mix, but do not over mix. Drop by spoonfuls onto the rhubarb so the almost touch. Bake at 165’C for 30-40 minutes or until the dough is browned and cooked through. Serve warm with cream, icecream or custard.
I’m not going to give a serving count; this could feed anywhere from 4-10 depending on how much they like rhubarb!