Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| 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
- Filling:
- 1 pk frozen rhubarb (10 ounces)
- 3 ripe pears, any variety
- 2 tb water
- 1/4 c sugar *
- 2 tb cornstarch
- 1/4 ts cinnamon
- 1 tb cinnamon candies (red hots)
- 1/8 ts salt
- 1 1/2 tb butter or margarine
- Crust:
- 1 1/4 c biscuit mix
- 1 tb sugar
- 2 tb melted butter
- 1/2 c milk
Directions
Thaw package of rhubarb.
Wash, core, and peel pears; cut into 1/2-inch cubes.
Add to rhubarb along with water.
Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt.
Add to fruit mixture.
Pour into greased 8-inch square baking dish.
Dot with butter.
Cover and bake in hot oven (400F) 10 minutes, or until bubbling.
Combine biscuit mix and sugar; add butter and milk.
Mix with a fork.
Drop by spoonfuls on hot fruit mixture.
Sprinkle additional sugar on top.
Continue baking until biscuit is done, 15 to 20 minutes.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes