Strawberry-Rhubarb-Cobbler

Name: Strawberry-Rhubarb-Cobbler
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Strawberries; 400 g Rhubarb; 4 TABLESPOONS + 125 g sugar; 4 Eggs (size M); 75 g Flour; 60 g Cornstarch; 2 TEASPOONS Baking Powder; 125 ml Buttermilk; 125 ml Oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Strawberries
400 g Rhubarb
4 TABLESPOONS + 125 g sugar
4 Eggs (size M)
75 g Flour
60 g Cornstarch
2 TEASPOONS Baking Powder
125 ml Buttermilk
125 ml Oil
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash, clean and halve the strawberries. Clean, wash and cut the rhubarb into small pieces. Mix the fruits with 4 tablespoons of sugar, set aside
2
Grease an ovenproof dish (approx. 2 litres capacity). Beat the eggs and 125 g sugar with the whisk of the hand mixer until white and creamy. Mix flour, starch and baking powder and stir alternately with buttermilk and oil into the egg cream. Put the fruit into the mould and pour the dough over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. After 30 minutes cover with foil if necessary
3
Take out the cobbler, arrange it on a plate and dust with icing sugar. Vanilla ice cream tastes good with it