Individual rhubarb, demerara and almond cobblers
- March 2016
- 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.
- 11.7g (5.4g saturated)
- 67.8g (38.4g sugars)
- 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
- 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.
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