Whip up a sweet treat with Batch Lady's rhubarb cobbler recipe

EVERYONE deserves a sweet treat now and then and these two delicious recipes are sure to raise a smile.

With rhubarb beginning its season, now is the perfect time to try my rhubarb cobbler which makes a tasty topping for any stewed fruit.

Whip up a sweet treat with Batch Lady's rhubarb cobbler recipe

My white chocolate cranberry flapjacks are a great addition to an afternoon tea – prepare, then pop them in the freezer to take out and defrost whenever you like.

Rhubarb cobbler (serves 4)

Prep time: 20 minutes

Cook time: 25 minutes

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  • 600g rhubarb
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 1 lemon, halved
  • 1 tbsp cornflour

For the cobbler:

  • 120g self-raising flour
  • 100g soft butter, cubed
  • 50g caster sugar

METHOD: Preheat the oven to 180C/160C fan/gas 4. Cut your rhubarb into 2in cubes and add to a mixing bowl.

Scatter over the sugar, vanilla essence, lemon juice and cornflour and give it all a good mix. Pour into an ovenproof dish and pop in the oven to roast for 15 minutes.

Meanwhile, make the cobbler topping. To a food processor add the flour, butter and caster sugar and whizz until you have breadcrumbs. Add 3-4 tablespoons of water until everything comes together into a rough ball.

Take the rhubarb out the oven and dollop over the cobbler topping in random lumps.

Place back into the oven for 25 minutes until golden. Remove once cooked and leave to cool.

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Ready to freeze: Cover with a lid or tin foil, leave to cool and place in the freezer.

Ready to eat: Remove from the freezer and leave to defrost. Once defrosted reheat in the oven for 15-20 minutes until hot. Serve with cream or ice cream.

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