Tag Archives: rhubarb cobbler

Blackberry & Rhubarb Cobbler

I haven’t added a recipe in a while…. but here goes! lol Son and I made this for breakfast today. We decided not to make it sweet so only added a little sugar to the fruit. (And yes, as usual, the photo was taken after we ate!)

I used frozen fruit from last summer, and let it defrost a little before cooking it.

Blackberry & Rhubarb Cobbler

450g rhubarb, cut into pieces 3/4″ long
450g blackberries
75g white sugar
2 tsp cinnamon
1 tsp allspice
2 tbsp cornflour (cornstarch)
3 tbsp water

Cobbler:

330g self-raising flour
2 tsp baking powder
1/2 tsp salt
120g butter
2 eggs
milk to make up to 250ml with the eggs

Put the fruit, sugar, spices into a pot and cook on med. heat until the mixture comes to a boil and the rhubarb just starts to fall apart. Mix the cornflour and water together then stir into the fruit — you might not need all of it depending on the water content of the fruit. Turn down to low, and simmer for 3 minutes while stirring, then turn off the heat.

Mix the dry ingredients together, then cut the butter into the mix. Crack the eggs into a glass measuring cup, then pour in enough milk to make it up to 250ml. Whisk together, then stir into the dry mix. You should have a thick, sticky dough.

Pour the fruit into a 9″x 13″baking pan, then spoon the cobbler mix on top, there should be space in between for the fruit to bubble up.

Bake at 190’C (375’C) for 15-20 minutes or until the cobbler mix is lightly browned. Eat warm as is, or pour on a little cream…

Blackberry and Rhubarb Cobbler
Blackberry and Rhubarb Cobbler
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Rhubarb Cobbler

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.

Rhubarb Cobbler we couldn't wait to have some!
Rhubarb Cobbler – we couldn’t wait to have some!

Rhubarb Cobbler

1 KG rhubarb, cut into 1″ chunks
150g sugar
2 tsp cinnamon

Topping:
125g white flour
125g wholemeal flour
1 tbsp baking powder
1/2 tsp salt
100g hard butter, cut into small chunks
2 eggs
120ml milk

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!