Rhubarb and Apple Cobbler
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.
Servings: 10
Calories: 300kcal
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.
Notes
If you have a glut of rhubarb here's How To Freeze Rhubarb.
Nutrition
Calories: 300kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 151mg | Potassium: 278mg | Fiber: 2g | Sugar: 23g | Vitamin A: 614IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg