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Rhubarb Cobbler Cake

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Ingredients
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Cornstarch 2 Tablespoon
  Ground cloves 1⁄4 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Rhubarb 1 1⁄2 Pound, cut into 1/2 inch pieces (and in 12)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Orange rind 1 Tablespoon, grated
Directions

1. Combine 1 cup of the sugar, cornstarch and cloves in a large saucepan; stir in orange juice. Heat slowly, stirring constantly, until sugar dissolves.
2. Stir in 2 tablespoons of the butter or margarine and rhubarb: heat to boiling; spoon into a buttered 8-cUp baking dish.
3. Sift flour, baking powder, 1/4 cup of the remaining sugar and salt into a large bowl; cut in remaining 16 tablespoons butter or margarine until mixture is crumbly. Add milk all ;at once; stir just until moist. (Dough will be soft.) Drop in 6 even mounds on top of rhubarb mixture.
4. Mix remaining sugar and orange rind in a cup; sprinkle over biscuits.
5. Bake in hot oven (425°) 25 minutes, or until topping is puffed and golden.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3223 Calories from Fat 905

% Daily Value*

Total Fat 103 g158.4%

Saturated Fat 62.9 g314.3%

Trans Fat 0 g

Cholesterol 264.5 mg88.2%

Sodium 3264.2 mg136%

Total Carbohydrates 549 g182.9%

Dietary Fiber 21.6 g86.2%

Sugars 297 g

Protein 41 g82.9%

Vitamin A 81.1% Vitamin C 229.7%

Calcium 206% Iron 86.3%

*Based on a 2000 Calorie diet

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Rhubarb Cobbler Cake Recipe