Blackberry Rhubarb Cobbler

Enjoy this Blackberry Rhubarb Cobbler recipe made with fresh blackberries, rhubarb, and a classic cobbler topping that comes together quick for a perfect fruity dessert.

Cobbler has been around for a while for good reason and it's once you make one that you realize how easy this is tc dough and shaping the edges, then cobbler has got you sorted!! Trust me, just look at the instructions and give it a go and see for yourself!

Ingredients and substitions for the Blackberry Rhubarb Cobbler

• Rhubarb: Fresh rhubarb is best here as it soaks up the sugar and gives us the perfect sweet interior. You could use strawberries or even cherries instead, if you prefer.
• Blackberries: Fresh or frozen work well here, though you could replace with a different type of berry or even plums, if you prefer.
• Plain flour: The finer crumb in plain flour gives our cobbler it's signature texture. However, you can substitute in equal measure with self-raising flour and omit the baking powder, which is most commonly recommended for this recipe.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: The best sugar is superfine or caster which helps dissolve into each of the components by adding sweetness without adding additional flavors. You could half and half the sugar with light brown sugar and caster sugar for the filling.
• Heavy Cream: The heavy cream helps give our cobbler dough a rich and light texture. You could replace with full fat milk or non dairy milk to make this dairy free, though it is recommended to use ¾ cup and form your dough due to it's higher water content.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what helps the fruit juice thicken as it bakes up.

See recipe card for quantities.

How to make Blackberry Rhubarb Cobbler:

Step 1: Crumble mixture: Combine the flour, baking powder and butter with a pastry blender until the butter is pea sized and refrigerate.

Step 2: Create the dough: Remove the flour mixture from the fridge and add in the cream and combine until a dough forms.

Step 3: Toss: The cut rhubarb stalks and blackberries into the baking dish, stirring with the other filling ingredients.

Step 4: Spoon or scoop: A portion of your cobbler dough and press on top until completely covering your fruit.

Step 5: Bake: Until golden on top.

Step 6: Allow to cool: No burning of the mouth here! Let this cool for at least 30 minutes.

Step 7: Spoon it up: Spoon into serving bowls, serve with cream or ice cream and dig in!

More fruity recipes you'll enjoy

Blueberry and Corn Cobbler

Strawberry Rhubarb Pie

Peach Cobbler

Blackberry Rhubarb Cobbler

Sylvie Taylor

Sweet and warming, this Blackberry Rhubarb cobbler recipe hits all the right spots with it's fruity and tart filling that is ideal for those cooler nights where you want to wrap your hands around a warm bowl for dessert.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert, Puddings

Servings 6

Calories 515 kcal

Ingredients

  

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Cobbler dough

• 240 grams / 1 ½ cups plain flour
• 8 grams / 2 teaspoons baking powder
• 85 grams / 3 ounces butter cold & cubed
• 227 grams / 1 cup heavy cream

Fruit

• 125 grams / ⅔ cup superfine/caster sugar
• 18 grams / 2 tablespoons cornflour
• 300 grams / 10.58 ounces rhubarb (approx 3-4 medium stalks) sliced into 1 inch lengths
• 320 grams / 11.28 ounces blackberries

Instructions

 

Cobbler dough

• Preheat the oven to 200C/390F.
• To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
• Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
• Place into the fridge for 15 minutes.

Fruit

• Meanwhile, cut the rhubarb into 2 inch lengths and place into a bowl, add the blackberries, cornflour and sugar and stir together.
• Spoon into your baking dish, making sure the fruit is evenly scattered throughout the dish.

Assembly

• Remove the flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
• Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.
• Flatten slightly and place on top of the fruit, repeat with the remaining dough until the fruit is completely covered with dough pieces.
• Place into the oven and bake for 35 minutes until golden on top.
• Remove and allow to cool for 30 minutes.
• Spoon into serving bowls and drizzle over pouring cream or ice cream.
• Serve immediately.

Notes

• Rhubarb: Fresh rhubarb is best here as it soaks up the sugar and gives us the perfect sweet interior. You could use strawberries or even cherries instead, if you prefer.
• Blackberries: Fresh or frozen work well here, though you could replace with a different type of berry or even plums, if you prefer.
• Heavy Cream: The heavy cream helps give our cobbler dough a rich and light texture. You could replace with full fat milk or non dairy milk to make this dairy free, though it is recommended to use ¾ cup and form your dough due to it's higher water content.
• How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone/biscuit dough than pie dough.?
• Baking dish: The baking dish used here is a medium 27.5x20.5 cm / 10.5x8 inches. Any baking dish of similar size would be ideal.

Recipe by Roamingtaste

Nutrition

Calories: 515kcal

Keyword berry baking, eggless, rhubarb, spring dish

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