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Plum and Rhubarb Cobbler with Star Anise & Vanilla

Tart rhubarb and sweet plums burst with vanilla warmth.
Star anise and orange make it fragrant, rich, and gently spiced.
Golden, spoon-in-your-crumb topping with crème fraîche bliss.

dessert ⏱ 25 min 420 kcal / portion 125.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Plum and Rhubarb Cobbler with Star Anise & Vanilla
v3 · rb0e705f985 20260727Z1751 1 kg plum 600 g rhubarb 1 piece vanilla pod 170 g butter 300 ml whipping cream 1 piece egg 🔥 preheat the oven to 180°C quarter the plums and discard the stones 🔪 trim the rhubarb leaves and cut the stalks into 3cm segments 🌀 combine the plums and rhubarb in a bowl split the vanilla pod, scrape the seeds, and add seeds and pod to the fruit grind the star anise and add it to the fruit with the brown sugar and orange juice 🍽 transfer the fruit mixture to an ovenproof dish and press to make an even surface 🌀 mix the flour, salt, caster sugar, and baking powder on low speed with a paddle 🔪 cut in the cold butter and mix until the mixture resembles coarse, uneven breadcrumbs 🌀 add the cream and mix just until everything comes together 🌀 knead the dough a little until smooth 🍽 roll out the pastry to a 1cm thick sheet and stamp discs 🍽 arrange the discs over the fruit to touch or slightly overlap 🍽 brush the discs with beaten egg and top with caster sugar 🔥 ⏱ 1 h bake until the fruit is hot and bubbly and the topping is golden 🍳 serve warm, dusted with icing sugar if you like, and with a blob of crème fraîche on each portion Plum Rhubarb Cobbler 🎉 1½ tsp star anise 180 g brown sugar 1 piece orange juice 420 g plain flour 1 tsp salt 70 g caster sugar ¼ tbsp baking powder 200 ml crème fraîche icing sugar to taste vanilla pod star anise, brown sugar, orange juice plain flour, salt, caster sugar, baking powder butter whipping cream egg crème fraîche, icing sugar
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Preparation steps

  1. preheat the oven to 180°C
  2. quarter the plums and discard the stones
  3. trim the rhubarb leaves and cut the stalks into 3cm segments
  4. combine the plums and rhubarb in a bowl
  5. split the vanilla pod, scrape the seeds, and add seeds and pod to the fruit
  6. grind the star anise and add it to the fruit with the brown sugar and orange juice
  7. transfer the fruit mixture to an ovenproof dish and press to make an even surface
  8. mix the flour, salt, caster sugar, and baking powder on low speed with a paddle
  9. cut in the cold butter and mix until the mixture resembles coarse, uneven breadcrumbs
  10. add the cream and mix just until everything comes together
  11. knead the dough a little until smooth
  12. roll out the pastry to a 1cm thick sheet and stamp discs
  13. arrange the discs over the fruit to touch or slightly overlap
  14. brush the discs with beaten egg and top with caster sugar
  15. bake for 1 hour until the fruit is hot and bubbly and the topping is golden
  16. serve warm, dusted with icing sugar if you like, and with a blob of crème fraîche on each portion

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