Rhubarb and raspberries cobbler | Cake recipe

Ingredients

• 8 rhubarb stems
• 375 ml (1 1/2 cup) of raspberries
• 125 ml (1/2 cup) of sugar
• 15 ml (1 tablespoon) of orange zests
• 45 ml (3 tablespoons) of cornstarch
• 250 ml (1 cup) of flour
• 60 ml (1/4 cup) of brown sugar
• 7 1/2 ml (1/2 tablespoon) of baking powder
• 1 1/4 ml (1/4 teaspoon) of baking soda
• 60 ml (1/4 cup) of melted butter
• 5 ml (1 teaspoon) of vanilla
• 125 ml (1/2 cup) of buttermilk
• 60 ml (1/4 cup) of chopped hazelnuts