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.
- 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
- 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.
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