Lockdown Easy Cooking : Rhubarb Cobbler #glutenfree #Lockdowneasyrecipes #cooking

I had achieved my aim of a recipe per day for a whole month, but by popular request as I shared  picture of this recently,  we have rhubarb cobbler. This was adapted from a peach cobbler recipe,  but as everyone has a glut of rhubarb right now and peaches are not ripe in April, it seemed the time of year for it.

I shall post more recipe 🙂


  • 8 oz GF flour
  • 2 tsp baking powder
  • 1 tsp xantham gum
  • 2 oz caster sugar
  • Pinch of salt
  • 7fl oz buttermilk – or half milk-half plain yoghurt
  • 1 beaten egg
  • a little demerara sugar (optional)


  • 1 to 1.5 lb rhubarb (depending on how deep you like the fruit layer!)
  • About 1 inch finely chopped ginger root or a teaspoon of dried ginger (optional)
  • 3 oz sugar (or to taste)
  • 2 tbsp cornflour

Heat over to gas 6 or 200c

  • Cook the rhubarb – using a very small amount of water to stop it sticking
  • Allow to cool and mix a few tbs of the liquor with the cornflour (if there is a lot of liquid you may want to strain some into a jug – the reason being that you want a fairly firm fruit base or your cobbler topping may submerge to become a cobbler bottom!)
  • Mix cornflour back into the fruit
  • Add sugar, ginger (if using) and heat until sugar is dissolved and mix starts to thicken
  • Pour into your baking dish
  • For the topping
  • Put all dry ingredients except sugar in a large bowl
  • add butter and rub together until it resembles breadcrumbs
  • add the sugar
  • mix in the buttermilk (or yoghurt mix)
  • pull the mix together into a dough
  • roll out to approx ¾ inch and out into rounds
  • place the dough shapes on top of the fruit, around the edge of the dis so that there is a gap in the centre
  • brush the dough shapes with beaten egg (optional – sprinkle with a little demerara sugar)
  • put the cobbler into the oven and bake for 30 to 40 mins or until the topping has risen and is a golden brown
  • serve warm with cream (or ice cream)


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