I made this easy and so delicious dessert on Easter Sunday for the first time, using the very first strawberries of the year, the first rhubarb and very first raspberries. Even back then it was utterly good, because the fruits become so soft and delicious when baked in the oven, and the make the perfect match with the crumbly cookies on top!
The original recipe for the rhubarb berry cobbler, which I have used as an inspiration, is this one from the foodblog Halfbaked Harvest. I have amended it a little and want to share it with you here!
Have fun baking and eating this easy-peasy, delicious, spring-like dessert!
Rhubarb berry cobbler
For a large pie tin (or two smaller ones).
Soft or melted Butter, for greasing
approx. 7 thin (or 5 thicker) rhubarb stalks
300 g strawberries
1 box raspberries
75 g brown sugar
Zest of 1 organic lemon
Core of 1 vanilla bean (or 1-2 teaspoons vanilla essence)
1 pinch salt
For the cobbler:
300 g flour
2 teaspoons baking powder
25 g brown sugar
125 g cold butter (salted, if desired)
130 g buttermilk
75 g soft honey
1 tablespoon coarse sugar, for dusting
Preheat oven to 190 degrees. Grease a large pie tin (or two smaller ones) with a little soft or melted butter.
Wash rhubarb, trim the ends, cut stalks into 2 cm thick pieces.
Wash strawberries and remove the green leaves. Cut strawberries in quarters or eighths, depending on their size.
Carefully sort raspberries.
Add fruits to the pie tin, mix with butter, lemon zest, vanilla and salt.
For the batter, mix baking powder with sugar. Cut butter in small cubes and fold in with your fingers, until a crumbly dough emerges.
Whisk buttermilk with honey, knead into the butter and flour mixture until a sticky dough emerges.
With your hands, form cookies of the size of the palm of your hand and arrange them – like clay brick – on top of your fruit in the tin.
Sprinkle the cobbler with brown sugar and bake in the hot oven for about 35 minutes, until the cobbler is golden brown.
Remove cobbler from the oven, and allow to cool slightly. Serve cobbler with vanilla ice cream or whipped cream!
The rest can be kept in the fridge and enjoyed cold or warmed up again in the oven.
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