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Individual rhubarb, demerara and almond cobblers

Name: Individual rhubarb, demerara and almond cobblers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 8
Cuisine: British recipes
Ingredients: 1.2kg rhubarb, sliced into 4cm lengths; 175g golden caster sugar; Finely grated zest 1 orange; 30g fresh ginger, finely grated; Cream to serve; For the topping; 300g plain flour; 2 tsp baking powder; ½ tsp fine salt; 75g unsalted butter, cubed; 284ml buttermilk (270ml for the dough, the remaining 14ml for brushing); 60g golden caster sugar; ½ tsp vanilla bean paste; 3 tbsp each demerara sugar and flaked almonds to top

By: Delicious. food team

Published: 7 Apr 16
Updated: 18 Mar 24

Individual rhubarb, demerara and almond cobblers

These individual rhubarb and almond cobblers are topped with light buttermilk scones and require very little effort to make.

Easy
March 2016

Test kitchen approved

Makes 8
Hands-on time 20 min, oven time 20 min

These individual rhubarb and almond cobblers are topped with light buttermilk scones and require very little effort to make.

Nutrition: per serving

Calories: 417kcals
Fat: 11.7g (5.4g saturated)
Protein: 7.9g
Carbohydrates: 67.8g (38.4g sugars)
Fibre: 4.4g
Salt: 0.7g

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Ingredients

1.2kg rhubarb, sliced into 4cm lengths
175g golden caster sugar
Finely grated zest 1 orange
30g fresh ginger, finely grated
Cream to serve

For the topping

300g plain flour
2 tsp baking powder
½ tsp fine salt
75g unsalted butter, cubed
284ml buttermilk (270ml for the dough, the remaining 14ml for brushing)
60g golden caster sugar
½ tsp vanilla bean paste
3 tbsp each demerara sugar and flaked almonds to top

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Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the rhubarb with the sugar, orange zest and ginger in a large bowl and leave for about 15 minutes to macerate. Butter 8 x 250ml ovenproof serving dishes.
Meanwhile make the cobbler. Put the flour, golden caster sugar baking powder and salt into a large mixing bowl and stir to combine. Add the butter then, using your fingertips, rub in the butter until you get a coarse, sandy mixture. Stir in the buttermilk and vanilla paste and bring everything together into a soft, sticky dough, then divide into 8 pieces (about 75g each). Divide each into thirds and roll into 24 balls.
Divide the macerated rhubarb and any juices equally among the buttered dishes (about 160g each). Top each dish with 3 topping balls, brush with the reserved buttermilk (from the cobbler topping recipe), then sprinkle over the demerara sugar and flaked almonds.

Put the dishes on a baking sheet and bake for 20-25 minutes or until the topping is golden and cake-like, and the rhubarb is soft but still holds its shape. Serve with lashings of cream.