No amounts given - I always just eyeball the amounts according to the baking dish I use. Fortunately with cobbler you can't really go wrong.
Because I use bananas to temper the tartness of the rhubarb far less sugar is required. I typically make a large lasagna dish sized portion and only need 1/4 cup sugar in the base. I have my mother-in-law to thank for the banana - rhubarb trick.
base ingredients:
- sliced rhubarb
- sliced strawberries
- sliced bananas
- zest of one orange
- small amount of sugar of your choice
- 1 - 2 Tbsp cornstarch
topping:
- 2 1/2 cups rolled oats (not quick oats)
- 1 to 2 handfulls slivered almonds
- 1 to 2 handfulls walnut pieces
- dash of salt
- 1/4 cup oil of your choice
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Method:
In a large bowl combine all base ingredients and transfer to a baking dish.
In a medium sized bowl combine the dry topping ingredients, then drizzle in the oil and maple syrup while stirring to combine very well. Add in the vanilla extract and mix well. Spread over cobbler and bake at 350 degrees 30 minutes or until slightly golden on top.
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