Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Topping | 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
- Mixture:
- 1 pound rhubarb, sliced thinly on the bias
- 1 pound Rome or McIntosh apples, sliced thinly
- 2 tablespoons lemon juice
- 2 tablespoons unbleached flour
- 2 tablespoons cornstarch
- 1/2 cup honey
- 1/2 cup apple juice
- 1 teaspoon salt
- Topping
- 2 cups whole wheat flour
- 4 egg whites (or 1/2 cup egg substitute)
- 1/2 cup nonfat yogurt or buttermilk
- 1/2 cup apple juice or honey
Directions
Combine all Rhubarb and Apple Mixture ingredients in a mixing bowl.
In a separate bowl combine the Cobbler Topping Ingredients.
Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top.
Bake the cobbler in a 375 degree oven for 20 to 25 minutes.
Serve warm.
May be served as is, or drizzle some nonfat unsweetened yogurt over the top.
Yield: 6 or more servings
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes