For the cobbler
2 tbsp light brown sugar
3 tbsp porridge oats
3 tbsp gluten free self raising flour
1 large egg
1 tbsp vegetable oil
3 tbsp lactose/dairy free milk
1 tsp gluten free baking powder
1 tsp demerara sugar
For the rhubarb
200g/7oz rhubarb, sliced into 1cm/ ½in pieces
3 tbsp orange juice
3 tbsp light brown sugar
Mix all the cobbler ingredients together (excluding the demerara sugar) in a mixing bowl to form a thick paste.
Put the rhubarb, orange juice and remaining brown sugar into the bottom of a baking dish and stir together.
Dollop the oat and gluten free flour mixture over the top and sprinkle over the demerara sugar.
Bake the cobbler for 20-25 minutes or until bubbling and golden-brown on top.
Serve with lactose/dairy free cream.
Recipe adapted from: Good Food