spacer

Rhubarb and raspberries cobbler

Author: Les Cultures de chez nous
Share
Baking
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 8 rhubarb stems
  • 375 ml (1 ½ cup) of raspberries
  • 125 ml (½ cup) of sugar
  • 15 ml (1 tablespoon) of orange zests
  • 45 ml (3 tablespoons) of cornstarch
  • For the crispy dough :
  • 250 ml (1 cup) of flour
  • 60 ml (¼ cup) of brown sugar
  • 7,5 ml (½ tablespoon) of baking powder
  • 1,25 ml (¼ teaspoon) of baking soda
  • 60 ml (¼ cup) of melted butter
  • 5 ml (1 teaspoon) of vanilla
  • 125 ml (½ cup) of buttermilk
  • 60 ml (¼ cup) of chopped hazelnuts
LeeksFind our bag in yourlocal grocery store

This week's specials

Preparation

  • Preheat oven at 180 C (350 F). Peel rhubarb stems and slice into small pieces.
  • In a bowl, mix rhubarb with raspberries, sugar, orange zests and cornstarch. Set fruits in a baking plate of 20 cm (8 inches).
  • In another bowl, mix flour with brown sugar, baking powder and baking soda. Add butter and vanilla. Gradually pour buttermilk while stirring. Mix until obtaining an homogeneous consistency. Add hazelnuts.
  • Spread the pastry over fruits. Oven bake for 35 to 40 minutes.

Chef's notes