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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
  All purpose flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Orange rind 1 Tablespoon, grated
Directions

MAKING
1 In a large saucpan,combine 1 cup of sugar, cornstarch, and cloves. Stir in the orange juice and heat slowly, stirring, until the sugar dissolves.
2 Stir in 2 tablespoons of butter or margarine and rhubarb; heat to boiling and spoon into an 8-cup baking dish.
3 In alrge bowl,sift flour, baking powder, 1/4 cup of the remaining sugar, and salt.Cut in the remaining 6 tablespoons butter or margarine until the mixture is crumbly. Add milk all at once; stir just until moist. (Dough will be soft.) Drop in 6 even mounds on top of the rhubarb mixture.
4 In a cup, mix the remaining sugar and orange rind ; sprinkle over biscuits.
5 Bake in a hot oven at 425 degrees farenheit for 25 minutes, or until the topping is puffed and golden.

SERVING
6 Serve warm with cream (optional)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Rhubarb
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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3.975
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 537 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 44.1 mg14.7%

Sodium 544 mg22.7%

Total Carbohydrates 91 g30.5%

Dietary Fiber 3.6 g14.4%

Sugars 49.5 g

Protein 7 g13.8%

Vitamin A 13.5% Vitamin C 38.3%

Calcium 34.3% Iron 14.4%

*Based on a 2000 Calorie diet

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Rhubarb Cobbler Cake Recipe