Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 4 c rhubarb, sliced
- 3 c strawberries, halved
- 1/2 c sugar
- 1/3 c sugar
- 1 1/2 t cornstarch
- 1 t lemon juice
- 6 t butter, room temperatture
- 3 1/2 oz almond paste
- 1 c all-purpose flour
Directions
Preheat oven to 400 f.
Mix rhubarb, strawberries, 1/2 cup sugar, cornstarch and lemon juice in a large bowl.
Toss well to coat.
Divide mixture equaly among six 1 1/4 cup custard cups.
Mix butter, almond paste, and remaining 1/3 cup sugar in processor until well blended.
Transfer butter mixture to medium bowl.
Add flour.
Using Fingertips, work flour into butter mixture until moist clumps form.
Sprinkle Topping over rhubarb and strawberries, dividing equaly.
Place custard cups On baking sheet.
Bake until filling bubbles and topping is golden.
About 30 minutes
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes