Let me introduce you to one of my favourite desserts! Rhubarb Cobbler, sometimes called Crumble, is an incredibly easy dish to make. So long as you have fruit, in this case rhubarb, flour, sugar and butter…..you can make this in no time at all!
The beauty of this recipe is you can swap the fruit for whatever is in season, so apples, blueberries, pears, peaches, the sky’s the limit.
With rhubarb, you may like the ‘sharpness’ you get from the fruit, and so you need to add more or less sugar depending on your taste buds. Here, the measures I give for sugar make this rhubarb taste a little sharp, but not so sharp it feels like you are sucking on a lemon!
Cobbler or crumble is traditionally served with ice cream or custard, and take into account the added sweetness that will give when you are adding sugar to your rhubarb. So let’s see how easy it is to make this lovely dish!
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings
You will need:
1 oven dish. Mine measures 12 x 8 and 3 inches deep.
For the Crumble topping
1 cup or 125 g Flour
2/3 cup or 75 g Ground Almonds
3 and 1/2 oz or 100 g chilled butter (just under 1 stick) cut into small cubes about 1-2cm pieces
1 Teaspoon Baking Powder
1/3 cup or 60 g regular sugar
For the Filling
2 lbs or 1 Kg Rhubarb, cut into 1 inch pieces
3 Tablespoon regular sugar (adjust to your taste)
*** You can use any fruit you like, fresh or tinned! Apples, peaches, rhubarb, blueberries, whatever you fancy!
1. Switch oven on to 180C, 350F, Gas 4. Make the crumble topping. In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs. (Please note, the photo below shows I added some pumpkin spice mix to the crumble!)
You can use a food processor for the rubbing in, but it’s more washing up! It should only take you 3 minutes or so by hand.
2. Make the filling. Wash and cut the rhubarb into 1 inch pieces. Place in the dish and spread evenly. Add the sugar, sprinkling evenly.
If you wanted to freeze this, you could use those aluminium containers to make the crumble and freeze before you put in the oven. When you want to use it, defrost and bake as normal. This does freeze very nicely.
4. Bake in the oven for 40 minutes.
Serve warm with some delicious custard or ice cream. To make our lovely Homemade Custard Click HERE
You can make this recipe in individual ramekins, reduce cooking time to 25 minutes or until topping is golden brown. It will make about 4 – 6 ramekins
You can swap the rhubarb for apples, peaches, pineapples, any fruit which isn’t too soft.
Also try adding raisins with apples and a sprinkle of cinnamon