Rhuberry Cobbler

Name: Thermomix recipe: Rhuberry Cobbler
Prep time: 10 min
Cook time: 1 h
Ingredients: 400 Grams rhubarb, cut in pieces; 400 Grams blueberries, raspberries, combined, plus some more; 80 Grams raw caster sugar; 1 Teaspoon ground cinnamon; 1 Tablespoon vanilla bean paste; 80 Grams fresh lemon juice; 30 Grams cornflour or cornstarch; 80 Grams butter; 1 Pinch pink salt flakes; 140 Grams bakers or strong flour; 1 Teaspoon baking powder; 3 Tablespoons raw caster sugar; 80 Grams whole milk

Serves 8 Prep Time 10 minutes Cook Time 1 hours Rated: Print

A cosy, bubbling cobbler packed with tart rhubarb, juicy berries and topped with golden, fluffy scones that are perfect for scooping into!

When rhubarb is in season, there's no better way to celebrate it than with this irresistible Rhuberry Cobbler. Sweet berries balance rhubarb's signature tang while a soft, golden cobbler topping bakes to fluffy perfection. It's one of those comforting desserts that fills the kitchen with the smell of home and is just begging to be served warm with a generous scoop of ice cream. (And we know just the right recipe for that!) Easy enough for a weeknight treat but special enough for guests, this is rustic baking at its finest.

Serving Suggestions

Serve warm straight from the oven with vanilla ice cream.

Add a generous dollop of clotted cream or double cream for a classic pairing.

Enjoy with warm homemade custard for the ultimate winter dessert.

Sprinkle with toasted flaked almonds or chopped pistachios for a little crunch.

Top with a spoonful of Greek yoghurt for a lighter finish.

Dust lightly with icing sugar just before serving.

Pair with a cup of freshly brewed coffee or Earl Grey tea for afternoon tea.

Add a little grated orange zest over the top to brighten the berry flavours.

Serve with mascarpone lightly sweetened with a drizzle of honey.

For a special occasion, accompany with a glass of sparkling rosé or a late-harvest dessert wine.

Need

400 Grams rhubarb, cut in pieces
400 Grams blueberries, raspberries, combined, plus some more
80 Grams raw caster sugar BUY
1 Teaspoon ground cinnamon
1 Tablespoon vanilla bean paste BUY
80 Grams fresh lemon juice
30 Grams cornflour or cornstarch
Scones
80 Grams butter BUY
1 Pinch pink salt flakes BUY
140 Grams bakers or strong flour BUY
1 Teaspoon baking powder
3 Tablespoons raw caster sugar BUY
80 Grams whole milk BUY

Do

1: Place rhubarb, blueberries, raspberries, caster sugar, cinnamon and vanilla bean paste into Thermomix bowl.
2: Mix cornflour with the lemon juice and add to Thermomix bowl.
3: Cook 14 min/100℃/Reverse/speed 1.
4: Pour into a casserole dish of choice.
5: Preheat oven to 200℃.
6: Place butter, salt, flour, baking powder and sugar into clean Thermomix bowl and blend 6 sec/speed 6.
7: Add milk and mix 20 sec/dough setting/Interval.
8: Sprinkle a little flour on Silpat mat and bring dough together with your hands. It will be a sticky dough.
9: Gently roll out and cut into scones. You should need about 15-16.
10: Place the scones on top of the fruit mixture and sprinkle with additional caster sugar. You could alSo sprinkle with a few almond flakes at this point. Add a few extra whole berries between the scones.
11: Bake 35-45 minutes until scones are golden and the fruit is bubbling.
12: Serve immediately with oodles of whipped cream or ice cream.

Served with

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!