Rhubarb Cobbler
Tangy and fragrant spring rhubarb topped with fluffy oaty biscuits in this simple and delicious rhubarb cobbler.
Servings: 6 people
Ingredients
- 500g / 5 cups fresh rhubarb cut into 1/2 inch pieces
- 200g / 1 cup demerara/turbinado sugar
- 140g / 1 cup flour
- 1½ tsp baking powder
- 50g / 1/4 cup demerara/turbinado sugar
- 1/4 tsp salt
- 113g / 1/3 cup butter
- 50g / 1/2 cup rolled oats not instant
- 150ml / 2/3 cup whole milk
Instructions
- 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.
Nutrition
Calories: 392kcal | Carbohydrates: 69g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 482mg | Fiber: 3g | Sugar: 44g | Vitamin A: 599IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 2mg