Estimated Nutrition (whole recipe, rough)
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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- 1 cup flour
- 1 cup
- rolled oats
- 3/4 cup brown sugar
- 1/2 tsp each cinnamon and nutmeg
- 1/2 cup butter, melted
Directions
Combine flour, oats, brown sugar, cinnamom, and nutmeg.
Stir in butter.
Press 1/2 of the mixture into a greased 9" square cake pan.
In small saucepan combine sugar and cornstarch.
Whish in water and rind until smooth.
Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
Toss together fruit.
Arrange over base.
Pour sauce over top.
Sprinkle with remaining flour mixture.
Bake in a 350F oven 50-60 min or until fruit is tender and topping is golden.
Serve warm.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes