Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
766
Calories
19g
Protein
15g
Fat
137g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 c Young Rhubarb; Unpeeled And Diced
- 1 T Unbleached Flour
- 1/2 c Granulated Sugar
- 1 t Cinnamon
- 1/8 t Salt
- 1 T ;Water
- 6 T Butter Or Margarine
- 6 T Unbleached Flour
- 1/2 c Brown Sugar; Firmly Packed
- 1/2 c Rolled Oats; Quick Cooking, Quick Cooking Oatmeal
Directions
1
Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish, combine the first 6 ingredients.
2
Cream the butter with the four and brown sugar, then stir in the oats.
3
Sprinkle over the rhubarb.
4
Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubarb is tender and the top is brown.
5
Category:Rhubarb Cobblers Recipes
6
Category:Rhubarb Recipes
Recipe sourced from
fandom