Rhubarb Cobbler. What a typically Yorkshire treat for your tea! This cobbler topping is rich with butter, and as it bakes the beautiful rhubarb soaks into the topping, giving you a crispy  scone-like top, with a delicious layer of rhubarb below.

Ingredients

• 1lb (16 oz/450g) fresh rhubarb
• 2 oz (55g) golden caster sugar, or to taste

Cobbler:

• 8 oz (225g) plain flour
• 1 heaped teaspoon baking powder
• 4 oz (113g) golden caster sugar
• 4 oz (113g) salted butter, melted.

Method

1. Cut rhubarb into 1″ pieces. Combine rhubarb with the 2 oz (55g) golden caster sugar and leave it for 30 minutes until juices run
2. Add 1-2 tablespoons of water and cook gently for 10 minutes or until just tender
3. Spoon fruit into a baking dish.
4. To make the cobbler, combine the flour, baking powder and sugar, and stir in the melted butter
5. While the mixture is still warm, squeeze the dough into small balls and flatten them out into discs around 1cm thick.  Lay them over the fruit, touching but not overlapping
6. Bake for 25-30 minutes in a hot oven (400F/200C/gas mark 6), or until the cobblers are golden and fruit bubbling around it
7. Sprinkle with extra sugar and serve hot with cream or custard.

Source: Sue Simkins (2018) Traditional Yorkshire Cooking with Mrs Simkins , published by Dalesman Publishing.