Rhubarb Cobbler
I made this cake last week for Shabbat for the first time and found it so delicious that I’ll make it again as we have a friend coming over for Friday night meal.
Rhubarb Cobbler (parve) (serves 6 people)
500 gr/1.1 lb of fresh or frozen rhubarb (I used frozen)
2 tbsp plus 1/4 cup sugar
1 1/2 cup almond milk
2 eggs
1 oz ground almonds
3.5 oz whole rice flour
If using fresh rhubarb, peel and cut it in 1/2-inch pieces. Put the rhubarb in a bowl and sprinkle with the 2 tbsp sugar. Leave aside for two hours.
Mix together the eggs and almond milk. Then add the flour, sugar and ground almonds. Mix well, making sure there are no lumps.
Put the rhubarb in a baking dish, if using frozen make sure it’s well drained. Pour the cobbler mixture on top and cook for about 40 minutes at 425°F.
May 14, 2008 at 4:52 pm
Oh this sounds delicious … I’ve put it in my recipe folder!
May 15, 2008 at 8:32 pm
Another must try! Where do you buy rice flower?
May 15, 2008 at 8:45 pm
I got it in an organic food store. It was quite cheap in fact. It seems you can also use ordinary flour but I liked the flavour of the rice flour.
May 18, 2008 at 7:29 pm
Interesting- I’ve never had rhubarb (I thought it was red, not green), almond milk, or rice flour- but it looks like a very nice parve dessert!
May 18, 2008 at 7:42 pm
It’s red outside and green inside. So you were not completely wrong.
June 18, 2008 at 9:21 pm
I love making cobblers in the summer. This recipe would be great with stone fruits, like plums and peaches, too!
June 18, 2008 at 9:38 pm
I also love cobblers in the summer. I was thinking of trying it with red currants.