Rhubarb and raspberries cobbler

Name: Rhubarb and raspberries cobbler
Prep time: 1 h
Cook time: 35 min
Yield: 4
Cuisine: Desserts
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; 250 ml (1 cup) of flour; 60 ml (1/4 cup) of brown sugar; 7.5 ml (1/2 tablespoon) of baking powder; 1.25 ml (1/4 teaspoon) of baking soda; 60 ml (1/4 cup) of melted butter; 5 ml (1 teaspoon) of vanilla; 125 ml (1/2 cup) of buttermilk; 60 ml (1/4 cup) of chopped hazelnuts

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Author: Crazy Leeks

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Preparation 25

Baking 35

Portions 4

Freezing No

Budget

Ingredients Preparation

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

For the crispy dough:

250 ml (1 cup) of flour
60 ml (1/4 cup) of brown sugar
7.5 ml (1/2 tablespoon) of baking powder
1.25 ml (1/4 teaspoon) of baking soda
60 ml (1/4 cup) of melted butter
5 ml (1 teaspoon) of vanilla
125 ml (1/2 cup) of buttermilk
60 ml (1/4 cup) of chopped hazelnuts

Preparation

Side-by-side mode

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