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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 450g (1lb) rhubarb
- 30ml (2 tbsp) soft brown sugar
- 30ml (2 tbsp) water
- 100g (4oz) self raising flour
- 100g (4oz) wholemeal flour
- 5ml (1 tsp) ground ginger
- Pinch salt
- 50g (2oz) margarine
- 25g (1oz) caster sugar
- 1 egg + 75ml (5 tbsp) milk
Directions
Slightly soften fruit in water and brown sugar. Transfer to casserole dish, leave to cool.
Sieve together flours, salt and ground ginger. Rub fat into flour until it resembles breadcrumbs, stir in sugar.
Add beaten egg and enough milk to give soft dough.
Turn onto floured board and knead lightly.
Roll out to 1cm (1/4 in) thickness and cut into rounds using 5cm (2in) cutter.
Arrange scones on top of fruit overlapping slightly. Brush with little milk to glaze.
Bake: Conventional Oven preheated, 190C 30-35 mins (Gas Oven preheat Mark 5 shelf 2 30 mins)
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes