Serves 6 • Prep: 30 min • Oven: 40 min
It's rhubarb and strawberry season!
For the topping:
350 g
rhubarb
400 g strawberries
110 g sugar
1 tonka bean or vanilla bean
125 g flour
1 tsp baking powder
60 g sugar
½ tsp salt
20 g oat flakes
1 tsp vanilla extract
* flaked almonds, to sprinkle
400 g strawberries
110 g sugar
1 tonka bean or vanilla bean
125 g flour
1 tsp baking powder
60 g sugar
½ tsp salt
20 g oat flakes
1 tsp vanilla extract
* flaked almonds, to sprinkle
Recipe steps
1
Preheat the oven to 170°C fan.
2
Cut the rhubarb into 1cm cubes. Trim the strawberries and cut into quarters. Put the fruit in a 20 x 25cm baking dish.
3
Put the sugar into a little bowl. Grate about half the tonka bean into the sugar, or, if using a vanilla bean, cut open lengthwise, scrape out the seeds and stir through the sugar.
4
Pour the sugar over the fruit and stir so all the fruit is coated in sugar.
5
For the topping: Put the flour, baking powder, sugar, salt and oats in a mixing bowl. Add the cream and vanilla extract and mix into a batter.
6
Distribute the batter over the fruit in the baking dish, so that you get 6 heaps. Sprinkle with a bit of flaked almonds and bake in the preheated oven for 40 minutes.
Recipe steps
1
Meanwhile, prepare the whipped cream. Pour the cream into a jug, add the icing sugar and whisk until stiff.
2
After 40 minutes, take the cobbler out of the oven and serve hot or at room temperature, serving each portion with a dollop of whipped cream.
This recipe was created by Anne’s Kitchen
.