Search
by Ingredient

Rhubarb Cobbler

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by bubbasmuffin

YIELD

servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

2 473
CUPS ML SUGAR
¼ 1.3
TEASPOON ML CINNAMON
6 1.4
CUPS L RHUBARB
diced *
2 473
4 2E+1
TEASPOONS ML BAKING POWDER
¾ 3.8
TEASPOON ML SALT
6 9E+1
TABLESPOONS ML SUGAR
79
1 1
LARGE LARGE EGGS
158
CUP ML MILK, WHOLE
¼ 59
CUP ML BUTTER, UNSALTED
softened
¼ 59
CUP ML SUGAR
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR

Directions

Mix cinnamon, 2 cups sugar.

Pour over rhubarb and let stand; stir frequently.

Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk; mix with beater.

Put flour mixture in bottom of greased 9×13 inch pan.

Spread rhubarb mixture over top.

Combine butter, ¼ cup sugar, 3 tablespoons flour; sprinkle over rhubarb.

Bake 45 minutes in 350℉ (180℃) F oven.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 902 15% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 481mg 20%
Total Carbohydrate 62g 62%
Dietary Fiber 2g 8%
Sugars g
Protein 20g
Vitamin A 9% Vitamin C 0%
Calcium 16% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe