Melody Teh

Food & Wine

Strawberry and rhubarb cobbler

Strawberry and rhubarb cobbler

Taking their names from the batter top that resembles a cobblestone street, cobblers are a popular dessert in the northern hemisphere. And it’s not hard to see why. Minimal effort for a spectacular dish you’ll love.


  • 300g rhubarb, cut into 2cm pieces
  • 300g strawberries, sliced
  • 100g caster sugar
For batter

  • 50g butter
  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 75g caster sugar
  • 75ml milk
  • 1 egg

  1. Preheat your oven to 170°C. Grease four small ramekins with a little butter.
  2. In a large bowl, combine the strawberries and rhubarb and the 100g caster sugar. Leave this to sit for at least 20 minutes.
  3. Sift together the flour and baking powder. Using your fingers, rub in the butter until combined. Mix in the 75g caster sugar.
  4. In a separate bowl, beat the milk and egg together. Add this to the flour mixture and mix to form a soft dough.
  5. Divide the fruit between the ramekins and place blobs of the dough on top. Bake in the oven for 45 to 50 minutes.
  6. Leave to stand for five minutes to cool slightly before serving with cream or ice cream.
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