Rhubarb Cobbler

Healthiness : (5 votes)

Difficulty:  
Comments: Make sure you do not over bake. Leave off the castor sugar sprinkled on top for a healthier alternative.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Number of servings: 6 servings
Serving suggestions: Serve hot. Great with ice cream.


A great recipe for early spring, when fresh early rhubarb is in season. Rhubarb is actually a vegetable but is prepared as a fruit. Early rhubarb has long, pale, pink stems with small leaves (you only use the stem). It can be used to make delicious pies, desserts, sorbet or ice cream. It needs very little cooking and always needs sweetening with sugar or honey.

For the Rhubarb Mixture:
• 115g (4½oz) Sugar
• 30ml (2 tablespoons) cornstarch (cornflour)
• 450g (1lb) Rhubarb, washed and stalks cut into 2cm pieces
• 15ml (1 tablespoon) water
• 15ml (1 tablespoon) diced butter
• 5ml (1 teaspoon) of ground cinnamon or nutmeg (optional)

For the topping:
• 115g (4½oz) self raising flour
• 15ml (1 tablespoon) of white sugar
• ½ teaspoon salt
• 115g (4½oz) cold butter/hard margarine, diced
• Just under 0.15 ltr (¼ pint) of milk
• 1 egg
• Caster sugar (optional) for sprinkling on the top after cooking

• Mixing Bowl
• Tablespoon
• Teaspoon
• Measuring Jug
• Saucepan
• 22cm (9”) Square Baking Tin
• Sieve
• Wooden Spoon

Always wash your hands before preparing food.

For the Rhubarb mixture:
1. In a saucepan, mix in the sugar and cornstarch
2. Stir in the rhubarb and water and butter
3. Bring to a boil. Cook, stirring, for 1 minute
4. Lightly grease a 22cm (9") square or 20cm (8") by 25cm (10") baking dish
5. Transfer to the prepared baking dish
6. Sprinkle with cinnamon (optional)

For the topping:
7. Sift together flour, sugar and salt in a medium sized bowl
8. Add the butter and rub in until the mixture resembles coarse crumbs
9. Beat an egg in a small bowl, add the milk and stir to mix
10. Add the egg and milk mixture all at once to the dry ingredients, stirring just enough to moisten. It's okay to have lumpy bits
11. Drop by tablespoons on top of the rhubarb mixture
12. Bake for 20 minutes in the preheated oven (180°C/350°f/Gas Mark 4), until crisp and lightly browned
14. Sprinkle with castor sugar
15. Serve hot