RHUBARB COBBLER
4 cups Rhubarb cut and placed in 9″ baking dish
Sprinkle on rhubarb:
2 tabelspoons water
2 cups sugar
1/4 teaspoons nutmeg
Toppieng:
½ cup butter
½ cup brown sugar
1 cup cakeflour
Bake 180ºC for 45 minutes.
Top with vanilla ice cream and serve….
Variations:
For filling add dried cranberries, raisins or cherries
For topping use oats instead of flour. Add chopped nuts.
Recipe posted by Linda Venter
Photo: Corrie Davel
Corrie Davel
Emma, my kleindogter (15jr), het vir ons hierdie heerlike “Rhubarb Cobbler” nagereg van Food Lovers gemaak. Sy het vars ‘gooseberries’ bygevoeg en halwe koppie meel & halwe K hawermout gebruik. En bietjie hawermout bo-oor gestrooi. Heerlik!