The Phytopia Cookbook
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Blackberry-Rhubarb Cobbler

The tang of rhubarb mingles with the sweetness of berries
under a crisp cookielike topping to make this cobbler sensational. Flavoring the sugar adds a delicate citrus dimension.

Peel of 1 orange
1/3 cup sugar
1 (16-ounce) bag frozen blackberries
1 (16-ounce) bag frozen rhubarb
1 tablespoon flour
Cobbler Topping (recipe at below)


Pre-prep: Make topping. Remove peel of orange with a vegetable peeler or grate orange peel.

1. Preheat oven to 350°F. Place the orange peel in a food processor or blender with the sugar. Keep motor running until sugar turns orange and peel is no longer visible. Or, grate the peel and stir it into the sugar by hand.

2. Spread blackberries and rhubarb in the bottom of a 9x13-inch glass baking dish; sprinkle with flavored sugar and flour.

3. Evenly "blob" topping onto filling and, with fingers, spread over all the fruit. (Be patient, as the very moist topping sticks to your fingers. Some fruit will show through.)

4. Bake for 60 to 70 minutes, until top is dark golden brown and has a dull sound when thumped.

Cobbler Topping

1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons canola oil
2 tablespoons melted, cooled butter

  • Combine flour, sugar and baking powder in a medium bowl; stir well.
  • In a separate bowl, mix egg, canola oil and butter.
  • Pour the liquid into flour mixture, stirring with a fork until well blended.

Recommended Equipment

Zester - The microplane zester is a must have in any kitchen. Not only does zest add zing to your foods, that is where some phytos lurk! You'll never grate cirtus peel again!



Each serving has approximately:

Calories: 280 Sodium: 90 mg Calcium: 68 mg
Total fat: 7.7 g Chol: 35 mg Carbs: 51 g
Sat fat: 2.4 g Fiber: 4 g Protein: 4 g

Printable Version



Please feel free to send any comments or questions to:

Barbara Gollman

Last Update: October 27, 2003

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