Rhubarb and Custard Cobbler (4)

The first of the seasons rhubarb on my allotment is almost ready to pick so I’m sharing a few more favourite recipes for rhubarb. This one is from my local chef and food writer Claire Thomson.

Rhubarb and Custard Cobbler (4)
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Rhubarb and Custard Cobbler (4)
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  1. Preheat the oven to 180C/160C fan/gas mark 4.Place the rhubarb in an oven dish so that it lies snugly in a single layer. Scatter over half of the sugar, add a tablespoon of water and cover the dish with foil.
  2. Bake for 10-12 minutes, or until the rhubarb is just soft but still has form. Remove from the oven and leave to cool for a couple of minutes while you prepare the topping.
  3. Mix together the flour with a pinch of salt and then rub in the butter with your fingertips until it is broken up and the mixture resembles breadcrumbs. Stir in the remaining sugar.
  4. In a separate bowl, mix together the eggs and 80ml of the custard. Make a well in the flour mixture, pour in the egg mixture and swiftly combine to form a batter. Do not over-mix.
  5. Spoon the remaining custard around the cooked rhubarb in the oven dish, then drop large spoonfuls of the cobbler batter all over the surface of the rhubarb and custard. A few gaps here and there are fine – you don’t need to entirely cover it.
  6. Bake, uncovered, for 20-25 minutes, until the cobbler is crisp and golden and the edges are bubbling beneath. Serve with more custard.
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