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Rhubarb and Ginger Cobbler


Recipe Name:  Rhubarb and Ginger Cobbler in the the Aga Range Cooker


Meal Type: Dessert
Prep Time: 30 Minutes

Cook time:40 Minutes

Servings: 6

A homely, comforting pud with a scone-like topping that is delicious served with custard, vanilla ice cream or clotted cream. I make this with garden rhubarb once the pretty, pink forced rhubarb is over.


  • 600g/1lb 5oz. rhubarb, cut into 2cm chunks
  • 125g/4.5oz. soft brown sugar
  • 1 tbsp. cornflour
  • Juice of half a small lemon
  • 1 piece stem ginger from a jar, finely chopped
  • 1 tbsp. syrup from ginger jar
For the topping:
  • 225g/8oz. self-raising flour
  • 100g/4oz. chilled butter, cut into cubes
  • 75g/3oz. caster sugar
  • Approximately 125ml. buttermilk
  • 1-2tbsp. demerara sugar

You may need...


  1.  In a large bowl, toss the rhubarb with the sugar and cornflour. Add the ginger, syrup and lemon juice and mix thoroughly. Scrape into a greased ovenproof dish.
  2. To make the topping, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar. Gradually add the buttermilk, using a knife to bring the mixture together until you have a slightly sticky dough. You may need slightly more or less buttermilk.
  3. Take spoonfuls of the dough and dollop over the top of the rhubarb. The fruit does not need to be completely covered – this is a rustic dessert. Sprinkle the top of the dough with demerara sugar.
  4. Bake the cobbler on a grid shelf on the floor of the roasting oven for 35-40 minutes. After 20-25 minutes, the top should be golden – slide the cold, plain shelf onto the second runners for the remainder of the cooking time.



Aga Range Cooker tips:

  • The roasting oven is hottest at the back and towards the centre – turn the cobbler around after 20 minutes to ensure it browns evenly. 
  • Use the cold plain shelf towards the end of the cooking time to protect the top of the cobbler from burning whilst ensuring the rhubarb cooks through completely.  

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