Yvonne's Rhubarb cobbler

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.6
  • Total Fat: 6.5 g
  • Cholesterol: 46.2 mg
  • Sodium: 267.4 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Yvonne's Rhubarb cobbler calories by ingredient
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My cobbler concoction My cobbler concoction
Number of Servings: 4


    1 bag frozen rhubarb (thawed)

    2/3 c sugar
    1/2 T flour
    1/2 T tapioca
    1/2 T corn starch
    1/4 t salt

    1 lg egg
    1/2 T vanilla extract

    refrigerated pie crust (1/2 of a roll)


In large bowl whip egg and vanilla.
In small bowl mix up the dry ingredients
then add to the egg mixture and stir well.

Add thawed rhubarb and stir well.

Spray a pie pan to coat then pour cobbler into pie pan.
Take one roll of refrigerated pie crust and cut in half. Put used portion back in the fridge.
Knead the other half and roll out to make a circle the size of the top of the pie pan.
Place the crust on top of the cobbler.

Heat oven to 400 - bake 15 minutes THEN turn oven down to 350 for another 45 minutes

cool slightly before serving. This is good hot or cold

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