Tenina.com's Rhuberry Cobbler



  1. Place rhubarb, blueberries, raspberries, caster sugar, cinnamon and vanilla bean paste into TM bowl.

  2. Mix cornflour with the lemon juice and add to TM 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 TM bowl and blend 6 sec/speed 6.

  7. Add milk and Knead/20 sec/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 make scones using the MC as a cutter. You should need about 15 rounds.

  10. Place the scones on top of the fruit mixture and sprinkle with additional caster sugar. Add a few extra whole berries between the scones.

  11. Bake 35 to 45 minutes until fruit is bubbling and scones are golden.

  12. Serve with oodles of whipped cream and/or ice cream.

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