Baked Apple Rhubarb Cobbler

  • Prep Time
    15 min.
  • Cook Time
    30 min.
  • Servings
    6-8 servings

Rhubarb grows in many Canadian gardens and is plentiful at farm markets and grocery stores in spring and early summer. Its tangy flavour and pinky-red colour is wonderful to incorporate into simple desserts like this one. Serve warm with a scoop of vanilla ice cream or a dollop of honey-sweetened whipped cream.

Ingredients

4 cups (1 L) chopped fresh or frozen rhubarb (about 1 lb/500g)
2 cups (500 mL) diced peeled cooking apples
1/4 cup (60 mL) liquid honey
Grated zest of 1 orange or lemon

Topping

1 egg
1 cup (250 mL) milk
1/2 cup (125 mL) butter, melted
1/3 cup (75 mL) liquid honey
1/4 cup (60 mL) orange or lemon juice
1 1/2 cups (375 mL) whole wheat flour
1/2 cup (125 mL) chopped toasted walnuts or hazelnuts
1 Tbsp (15 ml) baking powder
1/2 cup (2 mL) baking soda
1/4 tsp (1 mL) salt

Directions

Preheat the oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.

In prepared baking dish, combine rhubarb, apples, honey, and orange zest; spread evenly.

Topping: in a bowl, whisk together egg, milk, butter, honey, and orange juice. Without stirring, sprinkle with flour, walnuts, baking powder, baking soda, and salt. Stir with a rubber spatula or wooden spoon just until moistened.

Pour topping evenly over fruit, spreading gently to cover. Bake for 30 to 40 minutes or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 minutes before serving. Serve hot or warm.

Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.

Tips

For a Rhubarb Cobbler, replace apples with an additional 2 cups (500 mL) rhubarb.

For Rhubarb Strawberry Cobbler, replace apples with sliced strawberries.