Sunday 22 April 2018

Strawberry and rhubarb cobbler

Strawberry and rhubarb cobbler
Strawberry and rhubarb cobbler

Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, 
the two juicy fruits lie underneath a 
thick blanket of crunchy, buttery deliciousness.


(Serves 6)

You will need:

Butter for greasing

300g (11oz) rhubarb, 
cut into 2cm (¾in) pieces

300g (11oz) strawberries, sliced

100g (3½oz) caster sugar

For the batter, you will need:

225g (8oz) plain flour

2 teaspoons baking powder

50g (2oz) butter

100g (5oz) caster sugar

75ml (3fl oz) milk

1 egg

50g (2oz) almonds, chopped

Strawberry and rhubarb cobbler


Preheat the oven to 170°C, 325°F, Gas 3.

Grease a 1L (1¾pt) pie dish with butter, then add the rhubarb pieces and the sliced strawberries and scatter over the caster sugar.

To make the batter, sift the plain flour and the baking powder together into a bowl. Rub in the butter, then mix in 
75g (3oz) of the caster sugar. Beat the milk and the egg together and mix in to the butter-and-sugar mixture to form a soft dough. Place this dough in 'blobs' over the top of the fruit.

Mix the chopped almonds together with the remaining 25g (2oz) of the caster sugar, then sprinkle them over the top of the cobbler.

Place the cobbler in the oven and bake it for 45-50 minutes until the centre is cooked through. Stick a skewer into the batter - the cobbler is ready if it comes out clean.

This recipe appears in Rachel Allen's new book 'All Things Sweet'.

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