Serves 6 • Prep: 30 min • Oven: 40 min
It's rhubarb and strawberry season!
For the topping:
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
Preheat the oven to 170°C fan.
Cut the rhubarb into 1cm cubes. Trim the strawberries and cut into quarters. Put the fruit in a 20 x 25cm baking dish.
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.
Pour the sugar over the fruit and stir so all the fruit is coated in sugar.
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.
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.
For the whipped cream:
Meanwhile, prepare the whipped cream. Pour the cream into a jug, add the icing sugar and whisk until stiff.
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.