You are here

Rhubarb Cobbler

Western.Chefs's picture
Ingredients
  Sugar 1 1⁄4 Cup (20 tbs)
  Cornstarch 2 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Rhubarb 6 Cup (96 tbs), cut into 1 inch pieces
  Butter/Margarine 2 Tablespoon
  Biscuit topping 1 Cup (16 tbs)
Directions

Combine dry ingredients; add orange juice and water and cook over low heat, stirring constantly until mixture boils.
Add rhubarb and butter or margarine.
Heat to boiling and pour into an 11 x 7 x 2 inch baking dish.
Spoon 6 portions of Biscuit Topping on top of sauce.
Bake at 425° for 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable

Rate It

Your rating: None
4.061765
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1965 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 16.5 g82.4%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 73.7 mg3.1%

Total Carbohydrates 441 g146.9%

Dietary Fiber 15.4 g61.8%

Sugars 316.9 g

Protein 8 g16.6%

Vitamin A 35.6% Vitamin C 241.1%

Calcium 66.9% Iron 14.4%

*Based on a 2000 Calorie diet

0 Comments

Rhubarb Cobbler Recipe