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Rhubarb-Strawberry Cobbler

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Submitted by curt

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

60 min

Ingredients

Filling
1 ¼ 296
CUPS ML SUGAR
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 7.5
TEASPOONS ML CINNAMON
1 ½ 7.5
TEASPOONS ML ORANGE ZEST
6 1.4
CUPS L RHUBARB
coarsely chopped *
3 7.1E+2
CUPS ML STRAWBERRIES
sliced
Topping
1 ½ 355
3 45
TABLESPOONS ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
3 45
TABLESPOONS ML MARGARINE
chilled
1 237
CUP ML BUTTERMILK

Directions

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.

Add rhubarb and strawberries; toss well.

Spread mixture in 13 x 9 inch baking dish .

Bake in 400 degree Foven 10 minutes.

TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.

Using fingers or two knives, cut in margarine until mixture resembles small peas.

With fork, stir in buttermilk just until soft dough forms.

Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.

Bake in 400 degree F oven 25 minutes or until topping is golden brown and has risen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 305 15% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 198mg 8%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 63%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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