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Rhubarb & Blackberry Spiral Cobbler

Rhubarb & Blackberry Spiral Cobbler – the perfect comfort pudding with marzipan and cinnamon in the cobbler topping.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 5 - 6
Course: Dessert
Cuisine: British

Ingredients

  • 400 g rhubarb trimmed and sliced
  • 200 g frozen blackberries
  • 60 g granulated sugar
  • Juice of half an orange
  • For Cobbler top:
  • 200 g plain flour
  • Pinch of salt
  • 2 ½ tsp baking powder
  • 200 g Greek style yogurt
  • 30 g caster sugar
  • For Cobbler filling:
  • ½ tsp cinnamon
  • 70 g marzipan grated
  • 2 tbsp demerara sugar

Instructions

    Cup of Yum
  1. Put the rhubarb, sugar and orange juice in a covered pan and gently cook or 5 minutes.
  2. Add blackberries and heat through until rhubarb cooked.
  3. Transfer to an ovenproof dish.
  4. Set the oven to 200⁰C.
  5. To make the cobbler put the flour, pinch of salt and baking powder in a bowl and mix well with a whisk.
  6. Add the yogurt and mix to a dough with you hand.
  7. On a floured surface roll out to a 25cm square.
  8. Mix grated marzipan, cinnamon and Demerara sugar together and sprinkle evenly over the dough.
  9. Roll the dough up tightly and cut into 12 equal sections with a sharp knife.
  10. Bake for 15 – 20 minutes until cooked and golden.
  11. Serve hot with custard or ice cream.