In my never-ending spring search for things to do with rhubarb, I found a Robin Hood Flour cobbler recipe in my recipe scrapbook. A cobbler has fruit on the bottom with a cake-like topping. It looks impressive but is actually quite simple. That’s what you want if, like me, you can’t bake. I found this recipe especially easy.
Bumbleberry Cobbler
(Bumbleberry just means a mixture of berries and fruit. So I used what I had. Rhubarb, frozen cherries and half a jar of apple butter. I then added it up to the same quantity – 7 cups – of fruit.)
Fruit
4 cups (1 L) thinly sliced peeled apples (or not peeled)
1 cup (250 mL) fresh or frozen strawberries, halved
1 cup (250 mL) fresh or frozen raspberries
1 cup (250 mL) fresh or frozen blueberries
1/2 cup (125 mL) Splenda granular (I used same of sugar)
1/3 cup (75 mL) all purpose flour
1/3 cup (50 mL) orange juice or water
Combine all ingredients. Mix well. Spread in greased 9″ (2.5 L) square cake pan or baking dish.
Topping
1 2/3 cups (400 mL) all purpose flour
2 tbsp (30mL) Splenda granular (I used sugar, same amount)
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1 cup (250 mL) milk (or buttermilk)
*Combine flour, sweetener, baking powder and salt in mixing bowl.
*Cut in butter with pastry blender (or fork) until mixture is crumbly.
*Add milk, stirring until moistened.
*Drop spoonfuls of batter over fruit, then spread lightly to cover surface.
Place pan on piece of foil (or baking tray) to catch any drips that boil over.
Bake at 400°F (200°C) for 25-30 minutes, or until top is golden. Serve warm. (Especially good with whipped cream or vanilla ice cream on top!)
Tip: Vary the berries to suit your personal taste as well as what’s in season. You can also use frozen or tinned fruit.
