Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Pastry | 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
- 2 cups sugar
- 5 Tbs cornstarch
- 4 cups sliced rhubarb
- 4 cups fresh strawberries
- 1/4 cup butter
- Pastry
- 2/3 cup shortening
- 2 cups flour
- 2 Tbs sugar
- pinch of salt
- 4 - 5 Tbs ice water
- 3 Tbs butter, melted
- 2 Tbs sugar
- Preheat oven to 400F
Directions
In a bowl, blend sugar and cornstarch.
Toss with rhubarb and strawberries, then add cornstarch.
Set aside.
In a large mixing bowl, cut shortening into flour until mix is consistency of cornmeal.
Add sugar and salt.
Gradually add ice water and mix until dough holds its shape.
Roll out on a floured board and cut into 5 1"x13" strips and 7 1"x9" strips.
In a buttered 9x13 inch pan, pour filling.
Crisscross dough strips over filling and sprinkle with sugar.
Bake 30 minutes or until crust is brown.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes