rhubarb and cinammon cobbler

Peach-a-Berry Cobbler (T&T) Recipe

| Pies And Pastries

Type: Peach-a-Berry Cobbler (T&T) Free Cooking Recipe - Pies And Pastries No other! Ingredients / Directions 1 cup(s) flour1/2 cup(s) granulated sugar1 1/2 teaspoons baking powder1/2 cup(s) milk1/4 cup(s) margarine1/4 cup(s) brown sugar1 tablespoon cornstarch1/2 cup(s) water3 cup(s)s

[ read more ]


| Ukrainian Recipes

Cooking receipe to make SAUSAGE X5 under category Ukrainian Recipes. You may find some video clips related to this receipe below.UKRAINIAN HOME MADE SAUSAGEKyshka (Ukrainian) For the folks who like this kind of sausage. Some meat dealers who specialize in European meat products feature this old-fash

[ read more ]

Baked Halvah Recipe

| Greek

Type: Baked Halvah Free Cooking Recipe - Greek You got to try this! Ingredients / Directions Directions: the halvah * 3 cup(s)s farina (cream of wheat) * 1 teaspoon cinnamon * 1 cup(s) butter * 4 eggsseparated * 1 cup(s) sugar * 1/2 cup(s) slivered almondsblanch

[ read more ]

twice baked roquefort souffles

| General Recipes

Cooking receipe to make twice baked roquefort souffles under category General Recipes. You may find some video clips related to this receipe below.twice baked roquefort soufflesdelia smith175g roquefort 225ml milk 5mm onion slice 1 bay leaf grating of nutmeg 6 whole black peppercorns40g butter40g pl

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
Follow by Email

Cooking receipe to make rhubarb and cinammon cobbler under category Aga Recipes. You may find some video clips related to this receipe below.

rhubarb and cinammon cobbler


175g plain white flour

125g butter

25g caster sugar

3 tbsp chilled water


700g rhubarb trimmed and cut Into bttesized chunks

125g caster sugar

2 tbsp comflour

1/2 tsp ground cinnamon

a little milk and sugar for glazing

To make the pastry place the flour butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs.

Add the cold water and process briefly until the pastry comes together to form a ball.

If it is slightly sticky roll in some flour and chill for 20 minutes or until firm enough to handle.

butter a 230mm flan tin or round ovenproof dish which is at least 40mm deep.

Roll out the pastry to a circle large enough to line the tin or ovenproof dish and to overhang the sides generously.

Lift the pastry into the tin or dish keeping the edges ragged and uneven.

For the filling toss the rhubarb in the sugar cornflour and cinnamon.

Spoon into the pastry case.

Bring the pastry edges up and over the fruit leaving a gap in the centre to reveal the filling.

Brush the pastry with milk and sprinkle with a little sugar to glaze.

Stand the dish in a roasting tin and bake on the floor of the roasting ovenfor 20 minutes then lift the roasting tin onto the fourth set of runners and bake for a further 20 minutes or until the pastry is golden brown.

Serve hot with ice cream or cream.

This pie is cooked in a roasting tin to prevent any juices which might bubble over spilling onto the cooker. Variations: Use ripe plums or apricots quartered and stoned instead of rhubarb with only 50g sugar.

Serves 4

Related Recipe