Name: Rhubarb and almond cobbler
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 550g rhubarb; 70.95 gm caster sugar; 150.00 gm self-raising flour; 1.25 gm ground cinnamon; 40.00 gm reduced-fat margarine spread, melted; 28.05 gm desiccated coconut; 59.40 gm firmly packed brown sugar; 82.50 ml flaked almonds; 128.75 gm reduced-fat milk

Rhubarb and almond cobbler

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Kids can make a tasty rhubarb crumble with ease!

Ingredients:

550g rhubarb
70.95 gm caster sugar
150.00 gm self-raising flour
1.25 gm ground cinnamon
40.00 gm reduced-fat margarine spread, melted
28.05 gm desiccated coconut
59.40 gm firmly packed brown sugar
82.50 ml flaked almonds
128.75 gm reduced-fat milk

Instructions:

- Preheat your oven to 180°C/160°C fan-forced. - Combine rhubarb, sugar, and 1 tablespoon of cold water in a saucepan over medium-low heat. Cover and cook for 5 minutes, stirring occasionally until the rhubarb is softened. - Transfer the cooked mixture to a 5 cup-capacity baking dish.
Prepare the topping by sifting flour and cinnamon into a bowl, then stirring in margarine until almost combined. Use your fingertips to rub the mixture until it forms fine breadcrumbs. Add coconut, sugar, half of the almonds, and just enough milk to form a soft dough.
Spoon cobbler mixture over rhubarb and sprinkle with almonds. Bake for 40 to 45 minutes until topping is golden and firm. Serve.

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