There’s something about these last days of winter, when all the signs of spring are there, but there is a biting cold wind and you can really feel the chill when you go outside. I am itching to get out in my garden and plant seeds in my greenhouse but it is still too early. I hope it warms up soon.
In the meantime, we are relying on old-fashioned warm puddings to keep us cosy. My kids enjoy having a little bit of dessert after their dinner, and this slow cooker rhubarb cobbler is so easy to make. Seeing the first forced rhubarb in the shops is another sign of spring for me. I had planned to make a rhubarb crumble but only had self-raising flour so decided on a cobbler instead. If you haven’t had one before, a cobbler has a scone-like topping, which you add on top of the fruit.
- 400 g rhubarb washed and chopped
- 50 g golden caster sugar
- 100 g self-raising flour
- 50 g butter unsalted
- 60 g golden caster sugar
- 1 egg beaten
- 60 ml milk
Place the rhubarb, 50 g caster sugar and two tablespoons of water in the slow cooker pot.
Cook on high for 15 mins to soften it slightly.
Rub the butter into the flour, then stir in the sugar, egg and milk.
Mix gently until combined.
Rub a little butter around the edges of the slow cooker pot to prevent sticking.
Then pour the toppping mixture on top of the rhubarb.
Cook on high for 90 mins to 2 hours until the topping is cooked through.
Use a tea towel folded under the lid of your slow cooker to stop water dripping down onto it.
Tip: To brown the top, if you have a slow cooker pot that can go in the oven, place the pot under a medium hot grill for ten minutes.
Serve warm, with custard, cream or ice cream for a good old-fashioned pud.
My slow cooker rhubarb cobbler was delicious for a winter pudding. The tartness of the rhubarb combined with the scone topping is just right. Have a look at my post on baking and making puddings in the slow cooker for loads more ideas and recipes.