Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Topping | 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
- Topping
- 1/3 cup chopped walnuts
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 Tb granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup softened butter
- Filling
- 5 cups rhubarb, cut into 1" pieces
- 3/4 cup granulated sugar
Directions
Spread walnuts on baking sheet.
Bake in 375 oven for 5 minutes or until fragrant.
In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg.
Using a pastry blender or two knives, cut in butter until mixture is crumbly.
In large bowl, toss rhubarb with sugar.
Arrange in even layer in buttered 8-in square baking dish.
Sprinkle walnut topping evenly over rhubarb .
Bake, uncovered, in 375 oven 35 minutes, until rhubarbs is tender and topping is deep golden brown.
Serve warm. (wonderful with vanilla ice cream).
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes