Rhubarb and raspberries cobbler
25
35
4
No
Ingredients
- 8 rhubarb stems
- 375 ml (1 1/2 cup) of raspberries
- 125 ml (1/2 cup) of sugar
- 15 ml (1 tablespoon) of orange zests
- 45 ml (3 tablespoons) of cornstarch
Preparation
Side-by-side mode- 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.
