Rhubarb Cobbler

A comforting baked rhubarb dessert topped with a thick oat paste and crunchy demerara sugar. Serve with ice cream.

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Light Brown Sugar

used for the oat paste

3
tbsp

Light Brown Sugar

remaining sugar for the fruit base

1
tsp

Demerara Sugar

for sprinkling on top

Dairy

44.3
ml

Milk

equivalent to 3 tbsp

GrainsCereals

5
tbsp

Porridge Oats

Liquids

44.3
ml

Orange Juice

equivalent to 3 tbsp

Vegetables

200
g

Rhubarb

sliced into 1cm pieces

Steps

Stir one tablespoon of brown sugar, oats, and milk in a mixing bowl to form a thick paste.
Combine rhubarb, orange juice, and the remaining brown sugar in the bottom of a baking dish.
Dollop the oat mixture over the rhubarb and sprinkle with demerara sugar.
Bake the cobbler for 20-25 minutes until the top is golden-brown and bubbling.