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 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 7 Cups fresh rhubarb, cut in 1-inch chunks
- 1 8-oz can crushed pineapple
- 1 Cup brown sugar
- 3 Tbs. cornstarch
- 2 tsp. finely shredded lemon peel
- Topping
- 2/3 Cup flour
- 1/4 Cup brown sugar
- 1 Tbs. granulated sugar
- 1 Tbs. chopped crystallized ginger
- salt
- 1/3 Cup Butter/margarine
Directions
Drain pineapple and combine with rhubarb and brown sugar.
Let stand 1 hour.
Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice.
Combine juices and cornstarch in a small pan and cook over medium heat until thickened.
Remove from heat and combine with rhubarb-pineapple mixture.
Add lemon peel and place in a 2-quart baking dish.
In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly.
Spoon over top of fruit mixture.
Bake in a 350 degree oven about one hour or until light brown and bubbly.
Best served with vanilla ice cream!
Serves 6-8
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes