Fruity-sweet strawberry-rhubarb cobbler

Name: Fruity-sweet strawberry-rhubarb cobbler
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Rhubarb; 500 g Strawberries; 7-10 Tbsp Grease; 4 TABLESPOONS + 100 g sugar; 4 Eggs (Gr. M); 75 g Flour; 60 g Cornstarch; 2 TEASPOONS Baking Powder; 1/8 l Buttermilk; 1/8 l neutral oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g Rhubarb
500 g Strawberries
7-10 Tbsp Grease
4 TABLESPOONS + 100 g sugar
4 Eggs (Gr. M)
75 g Flour
60 g Cornstarch
2 TEASPOONS Baking Powder
1/8 l Buttermilk
1/8 l neutral oil
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the rhubarb into pieces. Wash, clean and chop the strawberries. Put the rhubarb and strawberries into a greased flat casserole dish (approx. 2 l capacity) and mix with 4 tbsp. sugar.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Beat the eggs and 100 g sugar with the whisks of the mixer until creamy. Mix flour, starch and baking powder and stir alternately with buttermilk and oil into the egg mixture.
3
Pour the dough into the casserole dish. Bake in a hot oven for about 50 minutes. If necessary, cover with aluminium foil after approx. 30 minutes so that the cobbler does not get too dark.
4
Dust strawberry-rhubarb cobbler with icing sugar and arrange with 1 scoop of vanilla ice cream as desired.