Rhubarb & Pomegranate Cobbler
Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.
Yield
6 servingsPrep
15 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| ⅔ | cup |
all-purpose flour
or half whole wheat and half white flour |
|
| 5 | tablespoons |
butter, unsalted
cold and cut into small cubes |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 3 | tablespoons |
buttermilk
|
|
| Filling | |||
| 1 | pound |
rhubarb
fresh or froze, cut into 1-inch pieces |
|
| 1 |
pomegranate
seeds and juice |
*
|
|
| ½ | cup |
sugar
regular white sugar |
|
| 2 | teaspoons |
vanilla extract
or 1 vanilla bean, split open and seeds scraped |
|
|
powdered sugar
for serving |
*
|
||
|
cream
freshly whipped, for serving |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry: | |||
| 158 | ml |
all-purpose flour
or half whole wheat and half white flour |
|
| 75 | ml |
butter, unsalted
cold and cut into small cubes |
|
| 5 | ml |
baking powder
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 45 | ml |
buttermilk
|
|
| Filling: | |||
| 453.6 | g |
rhubarb
fresh or froze, cut into 1-inch pieces |
|
| 1 | each |
pomegranate
seeds and juice |
*
|
| 118 | ml |
sugar
regular white sugar |
|
| 1E+1 | ml |
vanilla extract
or 1 vanilla bean, split open and seeds scraped |
|
| 1 | x |
powdered sugar
for serving |
*
|
| 1 | x |
cream
freshly whipped, for serving |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Make the pastry:
In a food processer, add all the pastry ingredients, and process until the mixture is well combined.
Transfer onto a cutting board, gather together to form a ball, wrap it up and put in the frige.
Make the filling:
In a large bowl, add rhubarb, pomegranate seeds and juice, vanilla extract or vanilla beans, and sugar. Toss well.
Coat a 9-inch pie plate, or similar capacity baking dish , or a heavy cast-iron pan with cooking spray.
Pour the filling into the pan, unwrap the pastry, and drop by tablespoonful over the filling until the filling is almost covered.
Leave about ½-inch space in between each drop.
Bake in the oven for 55 to 65 minutes, until the filling is bubbling and the top is golden-brown.
Let cool on a wire rack for a few minutes.
Serve warm, at room temperature or chilled, dust with icing sugar and top with freshly whipped cream.
