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Rhubarb and Pomegranate Cobbler

 
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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

servings

Prep

15

min

Cook

60

min

Ready

80

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Pastry:
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 each pomegranate
seeds and juice
*
½ cup sugar
regular white sugar
2 teaspoons 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 22140% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 13mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 10%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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