Strawberry & Rhubarb Cobbler

Written By Marina Georgallides

This strawberry and rhubarb cobbler genuinely blew me away 😍 The cake is unbelievably fluffy and pillowy soft, perfectly complementing the sweet and tart combo of tinned strawberries and rhubarb 🍓 It’s cosy, easy, and outrageously delicious — you need to try this one!

 

Ingredients

  • 1 can of strawberries, 129g - plus the syrup (approx 280ml)

  • 1 can of rhubarb, drained weight 245g

  • 100g butter

  • 75g sugar

  • 280g self-raising flour

  • 1 tsp baking powder

  • 1 tsp rose water (optional)

45-50 mins to prepare and bake | Serves 5-6 portions

Method

  1. Preheat the oven to 180 degrees Celsius fan. Drain the rhubarb and place in a bowl; do the same with the strawberries but set the syrup aside.

  2. Mash the fruit until roughly incorporated and spread out onto a baking dish. Set aside.

  3. In the same bowl, beat the butter and sugar until creamy. Then add the flour, baking powder, strawberry syrup, and whisk until smooth.

  4. Optionally, add the rose syrup and whisk again.

  5. Pour the batter over the fruits and spread evenly. Bake for 25-30 minutes, until golden brown on top.

Watch how to make it

Marina Georgallides
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