Make this Rhubarb and Apple Cobbler while the Rhubarb season is in full swing. If you only have a small crop, add a few apples or other firm fruits to bulk up the recipe.
Last year I bought more Rhubarb plants and transplanted the ones I already had. Reading about this crop, it says to leave the first crop for a year to allow it to settle into new surroundings. This made it worthwhile as I am beginning to get a decent crop this season.
How to Make a Fruit Cobbler
A full list of ingredients and quantities can be found on the recipe card at the bottom of this post. Or you can click the 'Jump to Recipe Card' at the top.
Stewing Rhubarb and Apple
Leaving the skins on, trim the rhubarb, core the apples and cut into chunks. Place the fruit in a pie dish measuring approx. 8” x 10”, scattering the sugar over the top. TIP: Depending on how much rhubarb you use, you may need to increase or decrease the amount of sugar you use.
Add the water, and cover the dish with a sheet of foil to keep the moisture in. Gently bake in a moderate oven for about 20 mins to soften the fruit a little and allow the sugar to dissolve.
Make the Shortbread Cobbler Topping
While the fruit for this Rhubarb and Apple Cobbler is softening, beat the margarine/butter, sugar and vanilla extract together. Add the flour and mix until well combined. Using your hands, bring it all together to make a smooth dough.
Take golf size balls of dough, flatten them a little and arrange each one on top of the baked fruit, avoid overlapping. Optional - Mix in any spices to the fruit before adding the shortbread topping.
Bake in the oven for 20 – 25 mins or until baked with a golden top and bubbling syrupy fruit. Leave to cool a little. Serve with hot or cold custard, or whatever takes your fancy.
Other Recipes with Apples and Apple Bakes that you may like to try;
Recipe
Rhubarb and Apple Cobbler
Equipment
- 1 Pie Dish measuring approx 8" x 10"
Ingredients
- 750 g mix of Rhubarb and Apples
- 50 g soft brown sugar
- 2 tablespoons water
- ¼ teaspoon ground Cinnamon or to taste optional
Shortbread Cobbler Topping
- 175 g Soft Brown Sugar
- 150 g butter softened or margarine
- ½ teaspoon Vanilla Extract
- 250 g self raising flour (if using plain flour add 2 level teaspoons of baking powder)
Instructions
- Leaving the skins on, trim the rhubarb, core the apples and cut into chunks.
- Place the fruit in a pie dish measuring approx. 8” x 10”, scattering the sugar over the top. Depending on how much rhubarb you use, you may need to increase or decrease the amount of sugar you use.
- Add the water, cover with a sheet of foil and gently bake in a moderate oven for about 20 mins to soften the fruit a little and allow the sugar to dissolve.
Make the Shortbread Cobbler Topping.
- While the fruit is softening, beat the margarine/butter, sugar and vanilla extract together. Add the flour and mix until well combined. Using your hands, bring it all together to make a smooth dough.
- Take golf size balls of dough, flatten a them a little and arrange each one on top of the baked fruit, avoid overlapping.
- Optional - Mix in any spices to the fruit before adding the shortbread topping.
- Bake in the oven about 180 deg fan assisted, for 20 – 25 mins or until baked with a golden top and bubbling syrupy fruit.
- Leave to cool a little. Serve with hot or cold custard.
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Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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