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Maple-Rhubarb Cobbler https://www.metro.ca/userfiles/image/recipes/cachette-rhubarbe-erable-5873.jpg PT35M PT15M PT50M
Wash rhubarb. Trim and chop stalks. Drain rhubarb. In a bowl, combine drained rhubarb with 1 pinch star anise and 2/3 cup (150 mL) maple syrup. Butter baking dish or ramekins. Add rhubarb. Preheat oven to 375°F (190°C). Chantilly cream: Whip 1/2 cup (125 mL) cream with 1 Tbsp. (15 mL) maple syrup together. Refrigerate. Put flour, ground almonds, sugar, 1 pinch star anis and baking powder in the bowl of a food processor. Blend. Add softened butter and 3 Tbsp. (45 mL) whipping cream and process again just until blended. Spoon dough over rhubarb in ramekins or baking dish. Sprinkle with maple sugar and sliced almonds. Bake for about 15 minutes. Serve warm with Chantilly cream and another sprinkling of maple sugar.
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1 2/5 lb (600 g) fresh or frozen rhubarb stalks 1/2 cup (1/2 g) sugar 3 Tbsp. (45 mL) sugar for the batter 2/3 cup (170 mL) Maple syrup 1 Tbsp. (15 mL) Maple syrup for Chantilly cream 1 Tbsp. (15 mL) maple sugar to decorate 2 pinches ground star anise 1 1/2 cup (375 g) flour 5 Tbsp. (75 g) ground almonds 1 Tbsp. (15 mL) sliced almonds 1 1/2 tsp. (8 mL) baking powder 3/4 cup (200 g) unsalted butter, softened 1 Tbsp. (15 mL) unsalted buter, to butter dish or ramekins 8 Tbsp. (120 mL) whipping cream 1/2 cup (125 ml) whipping cream for Chantilly cream
Maple-Rhubarb Cobbler

Maple-Rhubarb Cobbler

Rate this recipe
1 Vote
6
servings
0:35
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 2/5 lb
    (600 g)
    fresh or frozen rhubarb stalks
  • 1/2 cup
    (1/2 g)
    sugar
  • 3 Tbsp.
    (45 mL)
    sugar for the batter
  • 2/3 cup
    (170 mL)
    Maple syrup
  • 1 Tbsp.
    (15 mL)
    Maple syrup for Chantilly cream
  • 1 Tbsp.
    (15 mL)
    maple sugar to decorate
  • 2 pinches
    ground star anise
  • 1 1/2 cup
    (375 g)
    flour
  • 5 Tbsp.
    (75 g)
    ground almonds
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    550 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    sliced almonds
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  • 1 1/2 tsp.
    (8 mL)
    baking powder
  • 3/4 cup
    (200 g)
    unsalted butter, softened
  • 1 Tbsp.
    (15 mL)
    unsalted buter, to butter dish or ramekins
  • 8 Tbsp.
    (120 mL)
    whipping cream
  • 1/2 cup
    (125 ml)
    whipping cream for Chantilly cream
Imprimer ma sélection

Preparation

Wash rhubarb.

Trim and chop stalks.

Drain rhubarb.

In a bowl, combine drained rhubarb with 1 pinch star anise and 2/3 cup (150 mL) maple syrup.

Butter baking dish or ramekins. Add rhubarb.

Preheat oven to 375°F (190°C).

Chantilly cream:

Whip 1/2 cup (125 mL) cream with 1 Tbsp. (15 mL) maple syrup together. Refrigerate.

Put flour, ground almonds, sugar, 1 pinch star anis and baking powder in the bowl of a food processor.

Blend. Add softened butter and 3 Tbsp. (45 mL) whipping cream and process again just until blended.

Spoon dough over rhubarb in ramekins or baking dish.

Sprinkle with maple sugar and sliced almonds.

Bake for about 15 minutes.

Serve warm with Chantilly cream and another sprinkling of maple sugar.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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