Rhubarb and Raspberry Cobbler

Rhubarb and Raspberry Cobbler

0:10 To Prep
0:25 To Cook
8 Servings
Average Rating
Difficulty Medium

The raspberry and hazelnut take this classic dessert to a new level of yumminess.


  • 1 bunch Rhubarb, washed and cut into 3cm lengths
  • 1/2 cup Brown sugar
  • 1/2 Tsp Ground ginger (optional)
  • 1 cup Frozen raspberries
  • 1/4 cup Water
  • 1 cup Self raising Flour
  • 1 cup Caster sugar
  • 100g Butter, soft, diced
  • 1 Tsp Vanilla extract
  • 1 cup Dessicated coconut
  • 1 cup Ground Hazelnut
  • 1 cup Milk

Step 1

Heat oven to 180C.

Step 2

Bring rhubarb, brown sugar, raspberries, water and ginger to simmer over medium heat until rhubarb is just starting to soften (3-4 minutes).

Step 3

Mix flour and sugar together in a large bowl. Rub in butter with fingers until mixture resembles breadcrumbs. Stir in vanilla and milk.

Step 4

Fold through coconut and hazelnut.

Step 5

Place tablespoonfuls of mixture evenly over the rhubarb base.

Step 6

Bake in oven for 25 minutes.

Step 7

Serve with cream or ice-cream.

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