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
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.
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