Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Rhubarb | 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
- 3/4 cup granulated sugar
- 6 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons butter, melted, (divided use)
- 1/2 teaspoon ground nutmeg or mace
- 8 cups chopped naval orange flesh, drained well (7 to 9)
- 2 cups diced fresh rhubarb
- 1 cup old fashioned oats
- 1/2 cup firmly packed light, brown sugar
- 2 tablespoons orange juice
Directions
Preheat oven to 450F.
Combine sugar, cornstarch and water in saucepan.
Bring to boiling; cook, stirring, 3 minutes.
Mixture will be thick.
Stir in 1 tablespoon butter and nutmeg or mace.
Combine orange and rhubarb in 13 x 9 x 2 inch baking dish.
Pour cornstarch mixture over; combine.
Combine oats, brown sugar, juice and remaining 1 tablespoon butter.
Sprinkle over fruit.
Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes