Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 1 (1 lb.) pkg. thawed, frozen rhubarb, cut if pieces are large
- 1 (10 oz.) pkg. thawed, frozen red raspberries (reserve
- 1/4 c. for topping)
- 1/2 c. sugar
- 3 Tbsp. cornstarch
- 1 1/2 c. sifted Pillsbury's Best enriched flour
- 1 c. quick-cooking oats
- 1 tsp. French's cinnamon
- 1/2 c. melted butter
Directions
Drain rhubarb and raspberries.
Combine fruits; set aside.
Mix the fruit juices and measure 1 cup adding water if necessary.
Combine sugar and cornstarch in saucepan.
Blend in fruit juices.
Cook over medium heat, stirring constantly until thick and clear.
Remove from heat, cover and set aside.
Blend together flour, oats, cinnamon and melted butter until mixture resembles coarse crumbs.
Press half of crumb mixture firmly into 8 x 9-inch pan.
Cover with drained fruit mixture and the thickened fruit juices.
Sprinkle with remain- der of crumbs mixture; pat down lightly.
Bake in slow 325 degrees oven for 55 to 60 minutes.
Cool slightly in pan before cutting into squares.
Serve warm or cold with mounds of frozen top- ping.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes