Rhubarb Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cups chopped rhubarb1 cup sugar3 oz. box strawberry gelatin1 1/2 cups flour2 tsp. baking powder1/2 tsp. salt1/2 cup butter1 cup sugar1 egg3/4 cup milk1 tsp. vanilla1 tsp. cinnamon1 tbsp. sugar
Wash and cut rhubarb into small pieces. Mix with the 1 cup sugar and gelatin.
Sift flour, baking powder and salt together.
Cream butter and 1 cup sugar. Beat in egg. Add dry ingredients alternately with milk and vanilla. Blend until batter is smooth.
In a 9 X 13 baking dish, layer the fruit mixture on the bottom. Spread the batter over the fruit.
Mix the cinnamon with the 1 tbsp. sugar and sprinkle over the top. Bake at 350 F for 45 minutes or until the rhubarb is bubbly and soft. Cool. Cut in squares. Serve.
Serving Size: Makes 12 - 3" by 3" servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SLIM2WIN3.
Sift flour, baking powder and salt together.
Cream butter and 1 cup sugar. Beat in egg. Add dry ingredients alternately with milk and vanilla. Blend until batter is smooth.
In a 9 X 13 baking dish, layer the fruit mixture on the bottom. Spread the batter over the fruit.
Mix the cinnamon with the 1 tbsp. sugar and sprinkle over the top. Bake at 350 F for 45 minutes or until the rhubarb is bubbly and soft. Cool. Cut in squares. Serve.
Serving Size: Makes 12 - 3" by 3" servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SLIM2WIN3.
Nutritional Info Amount Per Serving
- Calories: 312.2
- Total Fat: 8.8 g
- Cholesterol: 38.3 mg
- Sodium: 277.9 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
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