Rhubarb Blackberry Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Fresh Rhubarb cut into 1/2 inch pieces-5 cups/1.250 kgBlackberries- 1 cup/250 grSugar- 1 cup/250 mlFor the Topping:Flour- 1 cup/ 250 mlBaking Powder- 1 1/2 tspSugar- 1/4 cup/60 mlSalt-1/4 tsp.Butter- 1/3 cup/75 mlRolled Oats (not instant)-1/2 cup/125 mlMilk- 2/3 cup/150 mlGranulated sugar for sprinkling (optional)-1 tbsp.
Preheat the oven to 375F/190C (180C for a fan assisted oven)
Put diced rhubarb with blackberries in a 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 blackberry mixture leaving spaces here and there. Sprinkle with a tablespoon of sugar.
Bake uncovered for 40 minutes until the rhubarb is cooked and the top is golden and crusty. Serve warm at tea time with a dollop of Cornish Clotted Cream or Ice Cream.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user C_ANEMONE.
Put diced rhubarb with blackberries in a 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 blackberry mixture leaving spaces here and there. Sprinkle with a tablespoon of sugar.
Bake uncovered for 40 minutes until the rhubarb is cooked and the top is golden and crusty. Serve warm at tea time with a dollop of Cornish Clotted Cream or Ice Cream.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 196.4
- Total Fat: 5.6 g
- Cholesterol: 14.0 mg
- Sodium: 82.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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