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
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.
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