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Strawberry-Rhubarb Cobbler

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Submitted by dlj

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

4 946
CUPS ML RHUBARB
chopped *
2 473
CUPS ML STRAWBERRIES
thickly *
2 3E+1
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
½ 118
CUP ML BROWN RICE SYRUP *
Cobbler topping
1 ¼ 296
2 1E+1
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
¾ 3.8
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
¼ 59
CUP ML MARGARINE
chilled
½ 118
CUP ML SOY MILK
¼ 59
CUP ML BROWN RICE SYRUP *

Directions

Preheat oven to 400℉ (200℃).

Lightly oil a shallow 3-quart baking dish . Gently toss together the rhubarb and strawberries.

In a small mixing bowl, whisk cornstarch with water.

Stir in the syrup and pour over the rhubarb.

Stir to coat. Place in prepared baking dish and set aside.

TOPPING: Mix flour, baking powder, salt, cinnamon and nutmeg.

Cut in margarine until blended. In a separate bowl, combine soymilk and syrup.

Add to flour mixture, mixing only enough to blend.

Drop by tablespoonfuls onto the fruit mixture.

Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 274 28% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 211mg 9%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 0%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

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