Strawberry and rhubarb cobbler

Strawberry and rhubarb cobbler


  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Grease a 1 litre (1_pt) pie dish with butter, then pour in the chopped rhubarb and strawberries and scatter over the caster sugar.
  3. To make the batter, sift the flour and baking powder together into a bowl. Rub in the butter, then mix in 75g (3oz) of the sugar. Beat the milk and egg together and mix in to form a soft dough. Place in 'blobs' over the top of the fruit.
  4. Mix the almonds together with the remaining sugar, then sprinkle over the top of the cobbler.
  5. Place in the oven and bake for 45-50 mins until the centre is cooked through. Stick a skewer into the batter- the cobbler is ready if it comes out clean.
  • Taken from All Things Sweet, By Rachel Allen, published by Harper, £25.

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Top sweet and warm fruits with a blanket of crunchy buttery topping


300g (11oz) rhubarb, cut into 2cm (1/2 in) pieces
300g (11oz) strawberries, sliced
100g (4oz) caster sugar
For the batter:
50g (2oz) butter, plus extra for greasing
225g (8oz) plain flour
2 tsp baking powder
75g (3oz) caster sugar
75ml (3fl oz) milk
50g (2oz) almonds, chopped
o 25g (2oz) caster sugar


Time: 15 mins
Serves: 6
Nutrition: 418 cals, 14g Fat, 14g sat Fat