whole wheat Strawberry Rhubarb Cobbler
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 125.5
- Total Fat: 0.7 g
- Cholesterol: 1.1 mg
- Sodium: 311.5 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.1 g
- Protein: 5.0 g
View full nutritional breakdown of whole wheat Strawberry Rhubarb Cobbler calories by ingredient
Introduction
my take on a yummy recipe from Daily Unadventures inCooking my take on a yummy recipe from Daily Unadventures inCookingNumber of Servings: 18
Ingredients
-
Filling:
*Rhubarb, 3 cup, diced
Strawberries, fresh, 5 cups chopped
Apples, fresh, 1 medium, peeled and chopped
*Whole Wheat Flour, 0.125 cup
*Pearl Tapioca, .125 cup
*Honey Aunt Sue Raw wild honey, 4 tbsp
Topping:
*Whole Wheat Flour, 3 cup
Baking Powder, 6 tsp
Salt, 1 tsp
*Splenda, 8 tsp
Kroger plain greek yogurt, 1 serving
Milk, nonfat, 2 cup
Directions
This recipe has been doubled. The original only fit a 8x8 pan.
You can substitute items as you want...that's what I do. ;)
Preheat the oven to 375.
In a large bowl combine dry items for topping. Chop the yogurt in like butter - a banana would be good too, but I didn't have one - till resembles crumbs. Pour milk in and stir till wet, will be lumpy. Set aside.
In another bowl combine all fruit, honey and tapioca. Stir well and let sit for a minute while you spray the 9x13 pan.
Pour fruit mixture into the pan and cover with the topping. I think you could do half the topping if you like more fruit - it was a little top heavy.
Bake for 25 to 30 minutes, till bubbly and tester comes out clean. Serve with whip topping or vanilla yogurt!
Serving Size: makes about 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user SPAZWRITER.
You can substitute items as you want...that's what I do. ;)
Preheat the oven to 375.
In a large bowl combine dry items for topping. Chop the yogurt in like butter - a banana would be good too, but I didn't have one - till resembles crumbs. Pour milk in and stir till wet, will be lumpy. Set aside.
In another bowl combine all fruit, honey and tapioca. Stir well and let sit for a minute while you spray the 9x13 pan.
Pour fruit mixture into the pan and cover with the topping. I think you could do half the topping if you like more fruit - it was a little top heavy.
Bake for 25 to 30 minutes, till bubbly and tester comes out clean. Serve with whip topping or vanilla yogurt!
Serving Size: makes about 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user SPAZWRITER.