Rhubarb & Blackberry Spiral Cobbler – the perfect comfort pudding where the cobbler topping is enriched with marzipan and cinnamon.
Today I’m sharing Rhubarb & Blackberry Spiral Cobbler!
Sometimes I see a recipe and I just want to tweak it to my own taste. This happened recently when I saw a Rhubarb Spiral Cobbler (with ginger) in my copy of The Ultimate Healthy Eating Cookbook (Index 1999). With some bargain rhubarb and a booty of frozen blackberries in the freezer (foraged of course) I set about taking out the ginger from the recipe and adding grated marzipan and cinnamon amongst other changes.
I seem to be a bit of a marzipan addict, I know it can be a divisive ingredient, you either love it or your hate it! I love it, so if I can find an excuse to use it I will!
This comforting, lush pudding is ideal as we head towards autumn, the nights draw in and the weather gets cooler. Not everyone in my family shares my enthusiasm for blackberries or marzipan so my Rhubarb & Blackberry Spiral Cobbler was a bit of selfish indulgence!
For more rhubarb and blackberry pudding inspiration why not check out these recipes:
- Blackberry Tofu Brulée
- Rhubarb & Blueberry Tarte Tatin
- Rhubarb Frangipane Tart
- Estivale Apple & Blackberry Pudding
- Summer Berry Oat Crumble
- Raspberry & Rhubarb Mini Cheesecake Pots
- Beautiful Fruit Tart with Blackberries, Golden Raspberries, Bananas and Chocolate
I’m entering my Rhubarb & Blackberry Spiral Cobbler into the following blogging events as I used up cheap rhubarb and locally foraged blackberries:
Credit Crunch Munch which is run by myself and Fuss Free Flavours and hosted by Maison Cupcake this month.
Simple and in Season which is run by Ren Behan and hosted by Franglais Kitchen this month. Shop Local run by Elizabeth’s Kitchen Diary
Recipe of the Week run by A Mummy Too
Do share a comment and rating below when you make this delicious fruit cobbler. Plus I love seeing your creations on social media so just tag @FabFood4All and I might share with my followers!
Pin this rhubarb and blackberry pudding for later!
Rhubarb & Blackberry Spiral Cobbler
Ingredients
- 400 g Rhubarb trimmed and sliced
- 200 g Frozen blackberries
- 60 g Granulated sugar
- Juice of half an orange
- For Cobbler top:
- 200 g Plain flour
- Pinch of salt
- 2 ½ tsp Baking powder
- 200 g Greek style yogurt
- 30 g Caster sugar
- For Cobbler filling:
- ½ tsp Cinnamon
- 70 g Marzipan grated
- 2 tbsp Demerara sugar
Instructions
- Put the rhubarb, sugar and orange juice in a covered pan and gently cook or 5 minutes.
- Add blackberries and heat through until rhubarb cooked.
- Transfer to an ovenproof dish.
- Set the oven to 200⁰C.
- To make the cobbler put the flour, pinch of salt and baking powder in a bowl and mix well with a whisk.
- Add the yogurt and mix to a dough with you hand.
- On a floured surface roll out to a 25cm square.
- Mix grated marzipan, cinnamon and Demerara sugar together and sprinkle evenly over the dough.
- Roll the dough up tightly and cut into 12 equal sections with a sharp knife.
- Bake for 15 – 20 minutes until cooked and golden.
- Serve hot with custard or ice cream.
Elizabeth
You know, I could seriously go a big bowl of this for breakfast – what a beautiful recipe! Thank you for sharing with Shop Local 🙂
Camilla
Thank you Elizabeth, would be lovely for breakfast:-)
Selma | Selma's Table
Hi Camilla – this is just a brilliant idea and can be easily adapted to all sorts of fruits. Love the the portion control aspect of it – how very creative!!
Camilla
Thank you:-)
[email protected]
Love the spiral idea, so original and ideal for portion control 😉
Camilla
Thank you:-)
Nazima
lovely idea Camilla – I have been wanting to make a cobbler and your recipe is very inspiring. yumm!
Camilla
Thanks:-)
Ursula Hunt
Great recipe
Sarah, Maison Cupcake
Stunning and a lovely sunny day too! Thanks for submitting and your entry is featured in the round up today.
Camilla
Thank you:-)
Honest mum
How gorgeous is this? Love your posts, you are such an accomplished chef! Thanks for linking up to #tastytuesdays
Camilla
How lovely of you to say:-) Totally not true but lovely all the same Vicki:-)
Jan @GlugofOil
Oooh yum that looks delicious! Love the picture of it served in that white bowl.
Camilla
Thank you:-)
Paul Wilson
Oddly, I’ve got frozen rhubarb and fresh blackberries at the moment.
Camilla
That would be fine too:-) I just tend to use frozen blackberries as it helps them keep their shape better.
Julie's Family Kitchen
Oh yum! I’m loving the autumnal puddings as the moment with seasonal fruit. Your cobbler topping looks gorgeous.
Camilla
Thanks Julie:-)