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Rhubarb Cobbler

I love rhubarb. My Grandma used to grow it in her garden when I was little. She would chop a couple of stalks into chunks and serve them to me on a saucer for me to dip into a little sugar, sitting at the kitchen table.

Rediscover rhubarb with this delicious dessert that everyone will love. Great with cream, custard or ice cream.

Serves 6

Rhubarb Filling

  • 6 cups rhubarb stalks, cut into 1-inch pieces
  • ½ cup white sugar
  • 2 tbsp of quick cooking tapioca
  • 1 tsp of grated orange peel

Cobbler Topping

  • 2 tbsp white sugar
  • 1 cup all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup butter
  • ¼ cup milk
  • 1 lightly beaten egg

First, preheat your oven to 180°C.

Mix all the Rhubarb Filling ingredients in a bowl and leave for 30 minutes.

In another bowl combine 2 tablespoons of sugar, the flour, baking powder and salt and rub into coarse breadcrumbs. Stir in the milk and egg until just moistened.

Pour the rhubarb filling into a large ovenproof dish then drop tablespoons of the cobbler batter over the top.

Bake for 35 minutes until cobbler crust is golden brown.

About SammyFace

Amanda Allanach has written 1 posts on this blog.

Love renovating and building houses, cooking, travelling, gardening, spending time with my gardening buddy down at our allotment.  In the Summer and Autum, if I'm not out in the garden you'll find me in the kitchen making jams and chutneys or baking - yum yum!

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