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Rhubarb Raspberry Cobbler

Rhubarb Raspberry Cobbler


  • 500 gm rhubarb thinly sliced
  • 100 gm frozen raspberries thawed
  • 1/3 cup honey
  • 1 tsp lemon rind
  • 1 tsp vanilla extract
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup rolled oats
  • 1 cup wholemeal spelt flour
  • 3 tsp baking powder
  • 1/3 cup raw sugar
  • 50 gm unsalted cold butter chopped
  • 1/2 cup thick yogurt


  1. Preheat oven to 180 degree C. Place rhubarb, raspberries, honey, lemon rind, vanilla in a bowl and mix.

  2. Pour the fruit mixture into an oven proof skillet. Mix flour, seeds, oats, baking powder and sugar in another bowl. Add butter and rub with your fingers, until just combined. Add yogurt and mix. 

  3. Spoon the flour mixture over fruit in the skillet. Place the skillet on a baking tray and bake for about 45 minutes, until golden. Serve warm with coconut yogurt or any ice cream of your choice.