Strawberry Rhubarb Cobbler
Makes 4 cobblers
Ingredients
8 stalks of rhubarb, washed and sliced
12 strawberries, quartered
1 teaspoon cinnamon
2 tablespoon Natvia
0.75 cup plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
0.25 cup butter, unsalted
0.25 cup Natvia
0.33 cup milk of choice
Method
- Preheat oven to 180°C and grease 4 baking ramekins.
- Mix all filling ingredients together and divide between ramekins.
- Bake for 10-15 minutes until rhubarb begins to soften. Add more cinnamon and Natvia to taste.
- Set aside while making topping.
- Mix together the plain flour, powder, cinnamon, butter, and Natvia until the butter is pea sized.
- Add milk and mix until full combined.
- On a well floured surface, roll out small pieces and place on top of the filling, so it looks like a cobblestone road.
- Place back into oven and bake until golden brown on top and if you lift up a piece of the cobble dough it is not doughy underneath. This will take 15-20 minutes
- Serve room temperature or warm.
