Rhubarb and almond cobbler

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How to make Rhubarb and almond cobbler

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:50
  • Total Time : 1:10

Ingredients

  • 10 stalks (550g) rhubarb, washed, cut into 4cm lengths
  • 1/3 cup caster sugar

Cobbler topping

  • 1 cup self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons reduced-fat margarine spread, melted
  • 1/3 cup desiccated coconut
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup flaked almonds
  • 1/2 cup reduced-fat milk

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Place rhubarb, sugar and 1 tablespoon cold water in a saucepan over medium-low heat. Cook, covered, for 5 minutes, stirring occasionally, or until softened. Transfer mixture to a 5 cup-capacity baking dish.
  • Step 2 Make topping Sift flour and cinnamon into a bowl. Stir in margarine until almost combined. Using fingertips, rub flour mixture to form fine breadcrumbs. Stir in coconut, sugar, half the almonds and enough milk to form soft dough.
  • Step 3 Dollop spoonfuls of cobbler mixture over rhubarb (mixture will spread). Sprinkle with remaining almonds. Bake for 40 to 45 minutes or until topping is golden and firm to touch. Serve.

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