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Rhubarb and almond cobbler


  • 10 stalks (550g) rhubarb, washed, cut into 4cm lengths
  • 1/3 cup caster sugar

Cobbler topping

  • 1 cup self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons reduced-fat margarine spread, melted
  • 1/3 cup desiccated coconut
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup flaked almonds
  • 1/2 cup reduced-fat milk


  • Step 1 - Preheat oven to 180°C/160°C fan-forced. Place rhubarb, sugar and 1 tablespoon cold water in a saucepan over medium-low heat. Cook, covered, for 5 minutes, stirring occasionally, or until softened. Transfer mixture to a 5 cup-capacity baking dish.
  • Step 2 - Make topping Sift flour and cinnamon into a bowl. Stir in margarine until almost combined. Using fingertips, rub flour mixture to form fine breadcrumbs. Stir in coconut, sugar, half the almonds and enough milk to form soft dough.
  • Step 3 - Dollop spoonfuls of cobbler mixture over rhubarb (mixture will spread). Sprinkle with remaining almonds. Bake for 40 to 45 minutes or until topping is golden and firm to touch. Serve.

Recipe Ingredient

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