Tangy and fragrant spring rhubarb topped with fluffy oaty biscuits in this simple and delicious rhubarb cobbler. An everyday winner!
All of my friends know I am a rhubarb fanatic, quite literally. I snap it up as soon as the first bundles appear in shops and I go on cooking and baking it until nothing is left! This time I was pleasantly surprised as some rhubarb came to me via a friend’s allotment. “I’ve got something for you”, she said as we were settling into our chairs with our coffees at the local Costa. Then she pulled up freshly cut rhubarb and I couldn’t he happier!
Rhubarb has always been connected to my grandmother in my memories. She was the one who grew it in her garden next to flowers and used it in a million different ways in the kitchen.
One of my husband’s favourite ways to eat rhubarb is this rhubarb cobbler. He is all about pies, crumbles and cobblers with cream, custard or ice cream. Now that I think about it, he is into all things sweet! The apple doesn’t fall far from the tree. Mitchell also has a massive sweet tooth and he couldn’t wait till dinner to have his dessert. He also made sure he had some for breakfast the next morning!
I quite often combine rhubarb with any type of berries I happen to have at the moment. What berries do is add a burst of beautiful colour to the crumble as rhubarb itself tends to lose its beautiful shade of pink when cooked. This time however, I decided to use rhubarb alone to showcase its delicate flavour without strawberries or blackberries taking away from this gorgeous vegetable!
I have also used raw Demerara sugar for its gorgeous caramel-like taste and large crystals. Use Turbinado sugar if you are in the US. This rhubarb cobbler is one of the simplest things I bake. The fruit filling is just rhubarb and sugar, no thickeners and the topping is fluffy and oaty you will not want to stop eating! Ever! And if this cobbler is not enough, for more rhubarb recipes click here!
- 5 cups/500g fresh rhubarb cut into ½ inch pieces
- 1 cup/250g demerara/turbinado sugar
- 1 cup/120g flour
- 1½ tsp baking powder
- ¼ cup/200g demerara/turbinado sugar
- ¼ tsp salt
- ⅓ cup/113 g butter
- ½ cup/ 50g rolled oats, not instant
- ⅔ cup/150 ml whole milk
- Preheat the oven to 375F/190C
- Put diced rhubarb in a 2 Quart baking dish or a deep cast iron skillet and pour sugar over, stir to combine.
- For the topping, mix flour, baking powder, sugar and salt. Cut in butter until the mixture is crumbly, then add oats and combine everything together, add milk and stir until just moistened.
- Drop spoonfuls on the rhubarb mixture leaving spaces here and there.
- Bake uncovered for 50 minutes until the rhubarb is cooked and the top is golden and crusty.
- Serve with ice cream, custard or whipped cream.