If you are an avid reader of this blog you will know about my love of cobbler – case in point my tart cherry cobbler recipe and how I compromised on a peach pie. Those are all fine and dandy, I wanted to give something else a try. Last week I found an excellent deal on some pluots for only 69 cents a pound. So of course I bought as much as a bag could hold. I also had on hand some rhubarb that my mom gave me the last time she was at my house. Thus inspiration was born – pluot rhubarb cobbler.
Baking with Pluots
In case you haven’t tried them yet, pluots are great for baking. Pluots give this cobbler an amazing texture. They have a lot of pectin in them which makes them jelly. If you have struggled to produce cobblers that weren’t a runny mess, then you need to give the pluot a try. It’s your safety net against runny cobblers.
Combining Rhubarb and Pluots
The tartness of the rhubarb and the sweetness and the added zing of the skin of the pluot makes for a delightful flavor combination. I might challenge that it’s as good as or even better than strawberries and rhubarb.
To learn more about different types of baked fruit desserts, read my post on What is the Difference Between a Cobbler and a Crisp?
I made a double batch of what I would normally do, such as with previously mentioned cherry cobbler. So either make it large or cut it in half. The double batch serves about 8-10 people as it is rich, so you don’t need to eat a whole lot to be satisfied, good for your waist line!
Pluot Rhubarb Cobbler
For the topping
For the filling
- 3 cups pluots
- 3 cups rhubarb
- 1 1/3 cups flour
- 6 tablespoons potato starch or tapioca flour
Preheat the oven to 350 degrees.
Slice the plouts like you would eat them and cut those slices in half. It is not necessarily to remove the skin. Slice the rhubarb into 1/2 inch pieces.
Combine the fruit, starch or flour, and sugar in a baking dish.
In a mixing bowl, combine the brown sugar and flour. Add the butter. Using your hands rub the butter into the sugar/flour mix until it’s the texture of cornmeal.
Evenly distribute the topping on the fruit. Sprinkle on some demerara sugar on top (optional)
Bake in the oven for 30 to 40 minutes or until the topping has browned and the fruit is bubbling. Allow to cool until the fruit sets up before serving. Can be served warm, cold, or at room temperature.