Rhubarb Cobbler using a Cecotec
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Rhubarb Cobbler: a delightful dessert that brings together the tartness of rhubarb and a buttery, crumbly topping that’s so good it could make a rock weep! This dish has roots tracing back to the early American settlers who were keen on using the bounty of their gardens, and what better way to showcase rhubarb than in a cobbler? Legend has it that cobblers were created after the settlers, lacking the right tools, would cobble together whatever they had on hand into a delightful bake. Serve it warm with a scoop of vanilla ice cream, and you’ll feel like you’ve stumbled into a cozy diner in the heart of the countryside. Just remember, the only thing sharper than the tang of the rhubarb is the debate over whether to call it a 'cobbler' or a 'crumble' – but who cares when it tastes this good!
Ingredients
- 500 g Rhubarb
- 125 g Granulated sugar
- 200 g Flour t55
- 10 g Baking powder
- 100 g Butter
- 120 g Milk
- 10 g Icing sugar
Steps
Rhubarb Compote
- Cut in pieces, and add 500 g of rhubarb in the food processor bowl.
- Add 50 g of granulated sugar in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Setaside the preparation content in a bowl.
Cobbler Dough
- Wash the food processor bowl.
- Add 200 g of flour t55, 75 g of granulated sugar, 10 g of baking powder in the food processor bowl.
- Cut in pieces, and add 100 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 120 g of milk in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Assembling and Baking
- Preheat the oven at 180°C.
- Divide the content of the preparation content in an individual casserole.
- Place the content of the preparation content on the preparation content.
- Cook in the oven at 180°C during 20min.
- Cook in the oven at 180°C during 25min.
- Let cool slightly
- Sprinkle 10 g of icing sugar on the preparation content.
- Serve Hot.
