We are mid of rhubarb season & it’s time for me to add some new rhubarb dessert experience. I thought of some combination of baked rhubarb w/ lots of thickened rhubarb juice & some light cake …
The dessert is also known as cobbler in the English hemisphere. In general it’s a thick layer of fresh fruit covered by a thin layer of batter processed in the oven until all is done & bubbling.
It’s a fast approach to a delicious dessert – so let’s start at once w/o losing any more time.
We start w/ assembling the ingredients …
It’s only:
- rhubarb
- sugar
- flour
- butter
- whipping cream.
1st step (as always): preheat your oven to 170° C w/ fan.
Clean & trim the rhubarb. (You don’t need any peeling-of-the-rhubarb session when using rather slim young rhubarb stalks.)
Cut the rhubarb stalks into thin slices. When baking the rhubarb shall dissolve into juice – almost.
Add some sugar, some corn starch & some lemon juice to the rhubarb slices & mix well.
For the batter combine flour, baking powder, a pinch of salt w/ sugar & butter. Then get prepared for kneading … & knead everything w/ your hands resp. fingers until well combined & crumbly.
Finally add the whipping cream & fold it in w/ a spoon.
Afterwards simply pour the batter over the rhubarb & distribute it as evenly as possible. You don’t need an allover layer – let the rhubarb peek here & there.
Last step: sprinkle some brown sugar on top!
The casserole marches into the oven … voilà: about 40 min later … it’s very hot & very bubbling …
So: when leaving the oven it’s a very hot bubbling affair! Be warned & grab your ovenproof gloves …
Let it cool down for about 10 – 15 min until nicely warm & serve. It’s absolutely fine w/ some vanilla ice cream (or some whipped cream …).
Enjoy!
- 500 g rhubarb (trimmed)
- 75 g sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 75 – 100 g all-purpose flour
- 1 tsp baking powder
- a pinch of salt
- 40 g sugar
- 60 g butter
- 100 ml liquid whipping cream
- 1 -2 tbsp brown sugar
- a scoop of vanilla ice cream per serving
- a casserole (32 cm)
- Preheat the oven to 170° C fan.
- Trim & cut the rhubarb into thin slices.
- Mix the rhubarb in the casserole w/ sugar, lemon juice & cornstarch.
- Mix flour, baking powder & salt.
- Add sugar & cubed cold butter & knead it w/ your hands until well mixed.
- Add the liquid whipping cream & fold it in w/ a spoon.
- Pour the batter over the fruit mix & distribute the batter evenly. You don't need to cover all the rhubarb.
- Sprinkle the brown sugar on top.
- Bake it in the preheated oven for about 40 min.
- It's ready for serving after the oven session – just let it cool for about 10 – 15 min.
